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. By: J Diamond
Prep:
10 mins
Cook:
12 mins
Total:
22 mins
Servings:
24
Yield:
24 big cookies
Ingredients
- 2
cups white sugar
- 1
cup peanut butter
- 1
cup butter or margarine
- ½
cup water
- 2
tablespoons vanilla extract
- 2
eggs
- 2 ¼
cups all-purpose flour
- 1
teaspoon baking soda
- ½
teaspoon salt
- 1 ½
cups rolled oats
- 1 ½
cups raisins
- 6
cups toasted oat cereal rings (such as Cheerios®)
Directions
- Step
1
Preheat the oven to 375 degrees F (190 degrees C).
- Step
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.
- Step
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.
Nutrition Facts
Per Serving:
325 calories; protein 6.3g;
carbohydrates 45.1g; fat 14.4g; cholesterol 35.8mg; sodium
262.3mg.
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