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Jumbo Breakfast Cookies


Recipe Description
A Cookie that would be great for Breakfast on the go​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
1 hour​
Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups Gold Medal® all-purpose or whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios® cereal​
Serves:
1 cookie​
Directions:
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups Gold Medal® all-purpose or whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios® cereal

1. Heat oven to 375°F.
2. In large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick. (Bake these crispy cookies as soon as the dough is mixed. Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)
3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.


Tips from the kitchen
Success Hint:
It's important to let these cookies cool on cookie sheets before removing--they can easily break into pieces while warm.​
 

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Do you think that this recipe would still work if I omitted the peanut butter? (DD#1 has a severe peanut/nut allergy.)
 
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