Jumbo Breakfast Cookies with Oats, Peanut Butter, and Crispy Cereal Recipe
Jumbo Breakfast Cookies are hearty and deliciously chewy treats made with oats, peanut butter, and whole grain crispy cereal. This recipe yields a large batch of grab-and-go cookies, perfect for a quick breakfast or snack. Easily customizable with your favorite dried fruits or chocolate chips, these cookies combine texture and wholesome ingredients for a satisfying start to your day.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 24 jumbo breakfast cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Main 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
Dry Ingredients
- 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
- Prepare Ingredients and Preheat Oven: Gather all ingredients needed for the recipe. Preheat your oven to 375 degrees F (190 degrees C) to ensure it reaches the proper baking temperature by the time the dough is ready.
- Mix Wet Ingredients: In a very large bowl, combine the white sugar, peanut butter, butter, water, vanilla extract, and eggs. Mix thoroughly until the mixture is smooth and creamy, ensuring all components are well incorporated.
- Add Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually stir this mixture into the wet batter until just combined. Then fold in rolled oats and raisins or chopped dried apricots evenly throughout the dough.
- Incorporate Cereal: Carefully fold in the toasted whole grain oat cereal rings, taking care not to crush them too much, so that the cookies will have a crunchy texture.
- Shape the Cookies: Using a half cup measuring cup, drop large scoops of dough onto ungreased cookie sheets. Space cookies about 4 inches apart to allow room for spreading. Flatten each cookie to about 1 inch thick to ensure even baking.
- Bake: Place the cookie sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly browned. This timing helps bake the cookies through while maintaining a soft chewy texture inside.
- Cool: Remove cookies from the oven and let them stand on the cookie sheets for 5 minutes. Afterward, transfer them to wire racks to cool completely, which ensures the cookies finish setting properly.
- Serve and Store: Once cooled, enjoy the cookies immediately or store in an airtight container at room temperature for up to 5 days. You can also freeze them in individual bags for up to 3 months for convenient grab-and-go snacks.
Notes
- You can substitute 2 cups of mashed overripe bananas for the white sugar and omit the water for a natural sweetness.
- For added fiber, replace half of the all-purpose flour with whole wheat flour.
- Swap out raisins for chocolate chips or dried cranberries, or even mix them for variety.
- Cookies store well in an airtight container for up to 5 days or can be frozen for up to 3 months.