These breakfast cookies made with oats, peanut butter, and whole grain crispy cereal are hearty with a delicious chew and crunch. This recipe makes a ton of cookies, plus it’s easy to customize with your favorite healthy add-ins. Perfect to grab and go!
Jumbo Breakfast Cookies
These breakfast cookies made with oats, peanut butter, and whole grain crispy cereal are hearty with a delicious chew and crunch. This recipe makes a ton of cookies, plus it's easy to customize with your favorite healthy add-ins. Perfect to grab and go!
Ingredients
- 2 cups white sugar see note
- 1 cup peanut butter
- 1 cup butter
- ½ cup water
- 2 tablespoons vanilla extract or to taste
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 ½ cups rolled oats
- 1 ½ cups raisins or chopped dried apricots
- 6 cups toasted whole grain oat cereal rings such as Cheerios
Instructions
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- Mix sugar, peanut butter, butter, water, vanilla, and eggs together in a very large bowl until smooth.
- Combine flour, baking soda, and salt; stir into cookie batter. Mix in oats and raisins, then carefully stir in cereal.
- Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
- Bake in the preheated oven until cookies are lightly browned at the edges, about 10 to 12 minutes. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely.
- Enjoy!
Notes
You can use 2 cups of mashed overripe bananas and omit the water instead of using white sugar.
Swap ½ of the all-purpose flour for whole wheat for added fiber.
Substitute chocolate chips or dried cranberries for the raisins, or use a combination for a different variety.
These cookies store well in an airtight container at room temperature for up to 5 days, or freeze in individual bags for up to 3 months – this makes them easy to grab on the way out the door!
