Jumbo Breakfast Cookies

Name: Jumbo Breakfast Cookies
Total time: 22
Yield: 24
Ingredients: 2 cups white sugar; 1 cup peanut butter; 1 cup butter or margarine; 0.5 cup water; 2 tablespoons vanilla extract; 2 eggs; 2.25 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1.5 cups rolled oats; 1.5 cups raisins; 6 cups toasted oat cereal rings (such as Cheerios®)

Recipe by J Diamond from allrecipes.com

Breakfast,Dessert 22 Mins.

Ingredients

24 servings

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2 cups white sugar
•

1 cup peanut butter
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1 cup butter or margarine
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0.5 cup water
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2 tablespoons vanilla extract
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2 eggs

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2.25 cups all-purpose flour
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1 teaspoon baking soda
•

0.5 teaspoon salt
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1.5 cups rolled oats
•

1.5 cups raisins
•

6 cups toasted oat cereal rings (such as Cheerios®)

Instructions

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.