Jumbo Breakfast Cookies

Ingredients

Original recipe (1X) yields 24 servings

• 2 cups white sugar (see note)
• 1 cup peanut butter
• 1 cup butter
• ½ cup water
• 2 tablespoons vanilla extract or to taste
• 2 large eggs
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt or to taste
• 1 ½ cups rolled oats
• 1 ½ cups raisins or chopped dried apricots
• 6 cups toasted whole grain oat cereal rings (such as Cheerios)

Directions

1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
2. Mix sugar, peanut butter, butter, water, vanilla, and eggs together in a very large bowl until smooth.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
3. Combine flour, baking soda, and salt; stir into cookie batter. Mix in oats and raisins, then carefully stir in cereal.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
4. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
5. Bake in the preheated oven until cookies are lightly browned at the edges, about 10 to 12 minutes. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
6. Enjoy!