Jumbo Breakfast Cookies (Small Batch Recipe)

Jumbo Breakfast Cookies have become one of my favorite grab and go breakfast items, especially on busy mornings. A large cookie that is not only delicious, but one that will also fill you up as you get your day started.

But this isn’t your standard, everyday cookie. Instead these cookies are packed with wholesome ingredients which include old fashioned oats, peanut butter, raisins, and toasted cereal rings, making them a great option for breakfast or even a mid-day snack or dessert after dinner.

They’re big, hearty, and full of amazing flavor. However, they’re also easy to make and perfect for those who are looking to make just a small batch of cookies.

Recently I have been making them nearly every week because someone in our house (not me) likes to grab one as a late night snack before bed.

But no worries, I don’t mind because they are so easy to make. This small-batch recipe makes six jumbo cookies. The dough comes together quickly, and the cookies bake in just 10-12 minutes, so you can have fresh, warm cookies ready in no time.

So whether you’re looking for a grab-and-go breakfast or a treat to enjoy before the next meal or before bedtime, these cookies will surely hit the spot!

Ingredients Needed To Make Jumbo Breakfast Cookies

• Granulated sugar: Sweetens the cookies and contributes to their texture by helping with spread and crispiness.
• Peanut butter: Adds flavor, richness, and helps bind the ingredients together. Use standard smooth or crunchy peanut butter but not all-natural peanut butter. You can actually use any easily spreadable nut butter if you can’t have peanuts.
• Butter: Provides moisture, flavor, and also helps to create a soft, tender texture.
• Water: Not a normal addition to cookie batter, but it adds necessary moisture to the dough for proper consistency.
• Vanilla extract: Enhances flavor and adds a warm, sweet aroma.
• Egg white: Acts as a binding agent and adds some structure without making the cookies too dense.
• All-purpose flour: Provides structure and helps the cookies hold their shape.
• Baking soda: A leavening agent that helps the cookies rise slightly and achieve a softer texture.
• Salt: Balances sweetness and enhances overall flavor.
• Old-fashioned oats: Just like when making standard Oatmeal Raisin Cookies, the oats add texture, chewiness, and a slight nutty flavor. However, for best results use old-fashioned or rolled oats, and not instant oats.
• Raisins: Standard raisins, golden raisins or cranraisins all work great in this recipe.
• Toasted cereal oat rings: Add crunch, structure, and a unique texture to the cookies.

Together, these ingredients create a hearty, flavorful breakfast cookie that are soft with the perfect mix of chewiness and crunch.

Jumbo Breakfast Cookies Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS:

• 1/2 cup white sugar
• 1/4 cup peanut butter (standard creamy or crunchy, not all-natural)
• 1/4 cup butter, room temperature
• 2 tablespoons water
• 1/2 tablespoon vanilla extract
• 1 egg white
• 1/2 cup + 2 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 6 tablespoons old-fashioned oats
• 6 tablespoons raisins (standard, golden, or cranraisins)
• 2 cups toasted cereal oat rings (such as Cheerios)

Instructions

1. Preheat the Oven:

Start by preheating your oven to 375°F. This ensures the oven is hot and ready to go by the time you’ve prepared the dough.

2. Mix the Wet Ingredients:

In a large bowl, combine the sugar, peanut butter, butter, water, vanilla extract, and egg white. Use a spoon or a hand mixer to mix everything together until smooth. The peanut butter and butter should be well incorporated, and the mixture should look creamy.

3. Whisk the Dry Ingredients:

In a small bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda and salt evenly throughout the dough. Once combined, add the dry ingredients to the wet ingredients and stir until everything is well mixed.

4. Add the Oats and Raisins:

Next, mix in the old-fashioned oats and raisins. Stir the jumbo breakfast cookie dough until the oats and raisins are evenly distributed. The oats add a nice chewiness, while the raisins provide little bursts of sweetness. If you are using the small snack size boxes of raisins you will use approximately 1 1/2 boxes.

5. Gently Stir in the Cereal:

Finally, gently stir in the toasted cereal oat rings. However, be careful not to crush the cereal too much – you want to keep some of that crunch intact. The cereal adds a unique texture and makes these jumbo cookies perfect for breakfast.

6. Shape the Cookies:

Using a measuring cup or a large spoon, scoop out 1/2 cup of dough for each cookie (yes, they are big). Then place the dough onto an ungreased cookie sheet, spacing the cookies about 4 inches apart. *The cookies don’t spread out too much, so you may be able to get all 6 cookies on one baking sheet.

Flatten each mound of dough so that it’s about 1 inch thick. This helps the cookies bake evenly and ensures they’re the perfect size.

7. Bake the Cookies:

Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are light brown. The centers may still look slightly soft, but they’ll firm up as the cookies cool.

8. Cool and Store:

Once the cookies are done baking, remove the pan from the oven and let the cookies sit on the baking sheet for 5 minutes. This allows them to set slightly so they’re easier to handle.

After 5 minutes, transfer the cookies to a wire rack to cool completely. Once cooled, you can store them at room temperature in an airtight container for up to 5 days.

Tips for Making Jumbo Breakfast Cookies

• Use the Right Peanut Butter: Standard creamy or crunchy peanut butter works best for this recipe. Avoid all-natural peanut butter, as it can make the dough too oily and affect the texture of the cookies.
• Choose Your Raisins: You can use standard raisins, golden raisins, or even cranraisins in this recipe. All three options work well, so use whatever you have on hand or prefer.
• Don’t Overmix the Cereal: When adding the toasted cereal oat rings, stir gently to avoid crushing them too much. You want to keep some of them whole to get that crunch for texture.
• Flatten the Dough: Flattening the dough before baking ensures the cookies bake evenly and don’t end up too thick in the middle. Aim for about 1 inch thick.
• Let Them Cool: Letting the cookies cool on the pan for 5 minutes before transferring them to a wire rack helps them set and makes them easier to handle.

Jumbo Breakfast Cookies are a great way to enjoy a sweet and satisfying breakfast, snack or dessert. They’re easy to make, customizable, and perfect for small batches.

Whether you’re enjoying them fresh out of the oven or saving them for later, these cookies are sure to become a favorite in your house as they have become in mine!

Enjoy! Mary

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