recipes

Jumbo Breakfast Cookies

Tips

Success Hint:

It's important to let these cookies cool on cookie sheets before removing--they can easily break into pieces while warm.

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie):
  • Calories 390
    • (Calories from Fat 140)
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g)
  • Cholesterol 40mg;
  • Sodium 340mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 3g,
    • Sugars 29g)
  • Protein 7g
Percent Daily Value*:
  • Vitamin A 8%;
  • Vitamin C 0%;
  • Calcium 6%;
  • Iron 25%
Exchanges:
  • 2 Starch;
  • 0 Fruit;
  • 1 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 3 Fat
Carbohydrate Choices:
  • 4
*Percent Daily Values are based on a 2,000 calorie diet.

Running to catch the bus? Grab a hearty breakfast cookie and go!

Prep time:
15 Min
Total time:
45 Min
Makes:
12 to 15 cookies
Ingredients
  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup peanut butter
  • 1/4 cup water
  • 1 tablespoon vanilla
  • 1 egg
  • 1 1/2 cups Gold Medal® all-purpose or whole wheat flour
  • 1 cup old-fashioned or quick-cooking oats
  • 1 cup raisins
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 cups Cheerios® cereal
Directions
  1. Heat oven to 375°F.
  2. In large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick. (Bake these crispy cookies as soon as the dough is mixed. Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)
  3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.