36 Reviews

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.

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Marg (CaymanDesigns) July 22, 2011

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 ;)

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Beverly F. June 07, 2014

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).

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Acceptance January 12, 2014

I didn't have raisins and substituted with glazed cranberries and nuts. I used 4 cups of cheerios but thought it to be too much. I'd use 3 cups next time, and maybe less peanut butter and add a little cookie butter.

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lanacontractor January 10, 2014

I had two kids over today, in addition to my own two, and all four thought these were delicious! I used 1/2 raisins and 1/2 chocolate chips. I also made 36 smaller cookies, instead of 12 jumbo, and they were plenty big. I will definitely be making these again!

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LoveBugMama July 01, 2013

We really liked these cookies. I didn't have any raisins so used chocolate chips instead. Will definitely make again.

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BiiBii March 14, 2013

I like this recipe. I used chocolate chips instead of raisins. I think this cookie would be way better just omitting the cherrios all together.

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bakerinthemakin January 04, 2012

I've been making these for a few years now and just realized I haven't ever rated it. I reduce the amount of sugar to 3/4 cup and they still taste plenty sweet to our family. I also use only about 1/4-1/2 cup of raisins and the rest chocolate chips. The batter is more difficult to mix because of the amount of cheerios but I have never had problem using the entire 4 cups of cereal. Thanks for sharing the recipe! My husband and 4 kids love them!

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KeeperAtHome September 08, 2011

These were good and easy to make. Thanks for a different cookie!

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drinkmore September 04, 2011

My family adored this recipe! Great cookie texture. Our boys normally purchase 'hot lunches' from school, but the prices increased yet again this year..I am planning on baking/freezing batches of this recipe and include string cheese/ fruit/veggie to complete the meal.
Thank You so much for sharing this recipe!

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lets.eat August 08, 2011
Cheerios Jumbo Breakfast Cookies