Cheerios Jumbo Breakfast Cookies

"From the Cheerios website. Sounds yummy!"
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by mums the word photo by mums the word
photo by mums the word photo by mums the word
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
24mins
Ingredients:
12
Yields:
12 cookies
Serves:
12
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ingredients

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directions

  • 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).

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Reviews

  1. Marg (CaymanDesigns)
    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!<br/>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.
     
  2. Marlana W.
    I have made these for years but never reviewed. I love these cookies. Will be making these again today for the kids.
     
  3. Beverly F.
    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 ;)
     
  4. Acceptance
    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).
     
  5. lanacontractor
    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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Tweaks

  1. Marlana W.
    Only 2-3 cups of cereal. Sometimes I use cranberries instead of raisins.
     
  2. Beverly F.
    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 ;)
     
  3. BiiBii
    We really liked these cookies. I didn't have any raisins so used chocolate chips instead. Will definitely make again.
     
  4. bakerinthemakin
    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.
     
  5. pedspeech
    We thought these were really good! I did go ahead and use the entire 4 cups of Cheerios and just used my hands to incorporate them. I did kind of squeeze them together before baking to make sure they would hold together for eating and they are fine. I subbed half chocolate chips for the raisins. Love the heartiness of these cookies.
     

RECIPE SUBMITTED BY

Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries. I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum! I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste! Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust
 
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