Start your day with a grab-and-go treat that actually keeps you full.
These jumbo breakfast cookies are packed with hearty oats, creamy peanut butter, and crispy whole grain cereal for the perfect balance of chewy and crunchy textures.
Each bite delivers satisfying flavor with just the right touch of sweetness, making them a delicious alternative to traditional breakfast options.
What makes these cookies even better is how versatile they are.
You can easily customize them with your favorite mix-ins like dried fruit, chocolate chips, or even a healthier twist using mashed bananas.
Whether you’re meal prepping for busy mornings or looking for a wholesome snack, these cookies are a reliable, crowd-pleasing option that stores beautifully.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 24 cookies
Ingredients
- 2 cups white sugar (see note)
- 1 cup peanut butter
- 1 cup butter
- 1/2 cup water
- 2 tablespoons vanilla extract
- 2 large 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 or chopped dried apricots
- 6 cups toasted whole grain oat cereal rings (such as Cheerios)
Directions
- Preheat your oven to 375°F (190°C) and line baking sheets if desired.
- In a very large mixing bowl, combine sugar, peanut butter, butter, water, vanilla extract, and eggs. Mix until smooth and well blended.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and stir until fully incorporated.
- Fold in rolled oats and dried fruit. Gently stir in the cereal last to keep it from crushing too much.
- Scoop about 1/2 cup portions of dough onto ungreased baking sheets, spacing cookies about 4 inches apart. Flatten each cookie to about 1-inch thickness.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Chefs Notes
- For a naturally sweetened version, substitute 2 cups mashed overripe bananas for the sugar and omit the water.
- Swap half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
- Mix things up by using chocolate chips, dried cranberries, or a blend of your favorite add-ins.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze individually wrapped cookies for up to 3 months for easy grab-and-go breakfasts.