Best 3 Jumbo Breakfast Cookies Recipes

Jumbo breakfast cookies are the perfect grab-and-go breakfast option for those busy mornings when you don't have time to sit down for a full meal. These cookies are packed with wholesome ingredients like oats, nuts, seeds, and dried fruit, so they'll keep you feeling full and satisfied all morning long. Plus, they're super easy to make ahead of time, so you can have a batch of them on hand whenever you need a quick and delicious breakfast or snack. Whether you like your breakfast cookies chewy, crispy, or somewhere in between, there's a recipe out there that's perfect for you. So get ready to say goodbye to boring breakfast cereal and hello to the most delicious way to start your day!

Check out the recipes below so you can choose the best recipe for yourself!

JUMBO BREAKFAST COOKIES

Jumbo Breakfast Cookies image

Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

Provided by J. Diamond

Categories 100+ Breakfast and Brunch Recipes

Time 22m

Yield 24

Number Of Ingredients 12

Ingredients

2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
½ cup water
2 tablespoons vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 ½ cups raisins
6 cups toasted oat cereal rings (such as Cheerios®)

Steps:

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.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g

CHEERIOS JUMBO BREAKFAST COOKIES

Cheerios Jumbo Breakfast Cookies image

Make and share this Cheerios Jumbo Breakfast Cookies recipe from Food.com.

Provided by hellokitty

Categories Drop Cookies

Time 24m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or 1 1/2 cups all-purpose flour
1 cup old fashioned oats or 1 cup quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

Steps:

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

Nutrition Facts : Calories 367.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 35.8, Sodium 327.9, Carbohydrate 55, Fiber 4.3, Sugar 29.6, Protein 7.6

JUMBO BREAKFAST COOKIES

JUMBO BREAKFAST COOKIES image

Categories Fruit Nut

Number Of Ingredients 12

Ingredients

2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
1/2 cup water
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups raisins
6 cups toasted oat cereal rings (e.g. Cheerios)

Steps:

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.

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cookies will be.
Don't overmix the batter: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking: Chilling the dough helps the cookies hold their shape and prevents them from spreading too much.
Bake the cookies until they are just set: Overbaking can make the cookies dry and crumbly. Bake them until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool completely before serving: The cookies will continue to firm up as they cool.

Conclusion:

These jumbo breakfast cookies are a delicious and easy way to start your day. They are packed with nutrients and flavor, and they can be customized to your liking. Whether you like them chewy, crunchy, or somewhere in between, these cookies are sure to please. So next time you're looking for a quick and healthy breakfast or snack, give these jumbo breakfast cookies a try!