jumbo breakfast cookies

Ingredients

• Servings: 24
• 2 cups white sugar
• 1 cup peanut butter
• 1 cup butter or margarine
• 1/2 cup water
• 2 tablespoons vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups rolled oats
• 1 1/2 cups raisins
• 6 cups toasted oat cereal rings (such as cheerios®)

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 375 degrees f (190 degrees c).
• 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 ungreased cookie sheets, spacing cookies about 4 inches apart. flatten cookies to 1 inch thick.
• 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.