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If mornings feel rushed but you still want something hearty and satisfying, these Jumbo Breakfast Cookies are the perfect solution. They’re thick, chewy, packed with oats and crunchy cereal, and loaded with peanut butter goodness. Think of them as a cross between a bakery-style cookie and a grab-and-go breakfast bar.

With their oversized shape and wholesome mix-ins, these cookies are sturdy enough for busy mornings yet sweet enough to feel like a treat. They’re perfect for meal prep and just as delicious with coffee as they are tucked into a lunchbox.

Why You’ll Love This Recipe

Big, bakery-style cookies
Hearty texture from oats and cereal
Rich peanut butter flavor
Great for meal prep
Freezer-friendly and portable

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

2 cups white sugar (see note)
1 cup peanut butter (creamy works best)
1 cup butter, softened
½ cup water
2 tablespoons vanilla extract (or to taste)
2 large eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (or to taste)
1 ½ cups rolled oats
1 ½ cups raisins or chopped dried apricots
6 cups toasted whole grain oat cereal rings (such as Cheerios)

Let’s Get Started

Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, peanut butter, and white sugar until light and fluffy, about 2–3 minutes using a hand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the water and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
Fold in the rolled oats and raisins (or chopped dried apricots) using a spatula.
Gently stir in the toasted cereal rings, being careful not to crush them too much. The dough will be thick and chunky.
Scoop large portions of dough (about ½ cup each) onto the prepared baking sheets, spacing them about 5 cm apart. Slightly flatten the tops with your hand or the back of a spoon.
Bake for 15–18 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Pairing

This recipe makes about 12 jumbo cookies. Serve with a glass of milk, a smoothie, or your morning coffee. They’re also perfect for road trips or after-school snacks.

Variations

Add 1 cup chocolate chips for extra sweetness.
Swap raisins for dried cranberries.
Use crunchy peanut butter for added texture.
Sprinkle a pinch of flaky salt on top before baking.

Storage Tips

Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months and thaw at room temperature before serving.

FAQs

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect texture and spread. Start by reducing ¼ cup and test.

Can I make smaller cookies?

Yes. Use a standard cookie scoop and bake for 10–12 minutes instead.

Why are my cookies crumbly?

Avoid overbaking. The centers should still look slightly soft when removed from the oven.

Final Thoughts

These Jumbo Breakfast Cookies are hearty, nostalgic, and wonderfully satisfying. Packed with peanut butter, oats, and crunchy cereal, they make mornings easier — and a little sweeter.