From the Cheerios website. Sounds yummy!
Make and share this Cheerios Jumbo Breakfast Cookies recipe from Food.com.
- 1 1⁄4 cups sugar
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup peanut butter
- 1⁄4 cup water
- 1 tablespoon vanilla
- 1 egg
- 1 1⁄2 cups whole wheat flour or 1 1⁄2 cups all-purpose flour
- 1 cup old fashioned oats or 1 cup quick-cooking oats
- 1 cup raisins
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 4 cups Cheerios toasted oat cereal
- Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
- Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
- Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
- *If using spread, use only stick that has more than 65% vegetable oil.
- High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
- (The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).
These were a huge hit with the kids as well as with me. I followed the recipe exactly (using whole wheat flour & quick oats) and it worked beautifully. The cookies were soft & delicious which contrasted nicely with the crunch of the O's. I will definitely be making these again! Thanks so much for sharing the recipe!
Update: I make these frequently. My kids and their cousins love them. Make sure to use a 1/3 cup measuring cup to make the cookies. If you make them smaller, they will be too dry and hard. My kids prefer dates over raisins. I use all 4c. of cereal. I have used store brands, but the cookies are definitely better with Cheerios. It also makes a difference to use real butter rather than margarine.
Before making these interesting breakfast cookies, I re-calculated the ingredients to cut the carbohydrates and fat contents 'way down. Substituted Truvia Baking Blend for the sugar and "I Can't Believe It's Not Butter Light" for the regular butter or margarine. Did not use raisins as I only had Zante currants and dried cranberries so I use 1/4 cup of each of those. Did not have enough peanut butter so I used 1/4 cup each of Jif Cashew Butter and Jif Natural Creamy (lower sodium) Peanut butter. The Cheerios quantity of 4 cups is far too much; used 3 cups of the multi-grain chocolate Cheerios. Total calories for 1 cookie: 202. Much healthier ;)
These are a nice change of pace and great for a grab & go breakfast. I left out the raisins due to some picky eaters and while the sweet chew it would have added would have been nice, they were very tasty on their own. I doubled the recipe as I was making them for 2 households and used 1/2 whole wheat (all I had) and half all purpose. I also used pure peanut butter (just ground peanuts, no sweeteners).