- 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®)
- 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 onto 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.
04/05/2017
recipepes.com
jumbo breakfast cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
