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Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
J. Diamond

J. Diamond

Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
  3. Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
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Reviews

Crystal S
188

Crystal S

1/19/2011

What a disappointment these cookies were.... dry and literally fell apart in crumbs. Don't think they made the cut. Sorry!

YehuditO
82

YehuditO

4/29/2008

I have to say this seems like a great cookie recipe but I don't know why it is categorized as a "breakfast cookie." people, you should not think that this is healthier than a DONUT!! It's a COOKIE! :) Just a friendly reminder from the nutrition police...

lizlovescake
81

lizlovescake

5/21/2008

I made these for a brunch that included 8 moms and 19 kids -all I can say is that I came home without a crumb. I did save a few at home and my husband LOVED them!! I loved that I could make such a big cookie and the middle actually baked through. I have a few recommendations: I used rice crispies and chocolate chips, use 1/3 cup scoop (made 32 cookies), put them far apart on the baking sheet because they do spread and finally...let them cool on the tray for the full 5 minutes. As a cookie lover I was overcome by temptation and got a few off the sheet too soon and they fell apart. Be patient and wait it out :) Thanks for the recipe...I will definately be making again!

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