Ingredients for Cheerios Jumbo Breakfast Cookies
- ¾ cup packed brown sugar + ½ cup granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- 1 cup creamy peanut butter
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 large egg
- Whole Wheat Flour
- Old Fashioned Oats
- Raisins
- Salt
- Baking Soda
- Cheerios Toasted Oat Cereal
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheerios Jumbo Breakfast Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cheerios Jumbo Breakfast Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 1 cup creamy peanut butter, ¼ cup water, 1 teaspoon vanilla extract, and 1 large egg until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups Cheerios cereal gently.
- Drop rounded ⅓ cupfuls of dough onto ungreased baking sheets, leaving 4 inches between each cookie.
- Flatten each cookie to about 1 inch thick.
- Bake for 13-15 minutes, or until golden brown. For high altitude baking, increase bake time to 14-16 minutes.
- Let cookies stand on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store loosely covered at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
118g
Fat
31g
Carbs
18g