On steak, this BBQ sauce recipe is delicious!
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 24 |
| Yield: | 24 big cookies |
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®)
Instructions
- 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 | 325 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 262 mg |
| Sugars | 24 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great tasting cookies! I used 3/4 cups raisins and added 3/4 cups chocolate chips.
I made the cookies as is, but only put half raisins and the other half chocolate chips. Took them on a camping trip. Delicious and filling! Will make them again.
I made these smaller than recommended for our smaller appetites. They are awesome. I made a couple of other changes, the first was lowering the temperature to 350° and cooked for 13 minutes I also only used 5 cups Cheerios. My husband said that the cereal was hard for him because it was dry. I thought they were fantastic and will be making them again.
Cookies were good. My kids really liked them. I did make a few changes. Like one other commenter suggested, I used 1 c white and 1 c brown sugar. We don’t like raisins in this family so I substituted the 1 1/2 cup of raisins with 1/2 cup chocolate chips, 1/2 cup peanut butter chips and 1/2 cup butterscotch chips. I also used Honey Nut Cheerio’s instead of the regular ones. As you can see, we kind of have a sweet tooth in our house. But, I didn’t have any complaints about the cookies. You do need to let them cool for the full 5 minutes on the cookie sheet, then have a wide spatula to move them to the cooling rack. I had trouble keeping mine on the cooling rack because I have kids in the house.
Amazing perfect for grandchildren!
I subbed in chopped dates for raisins, as I had them on hand. Everyone loved them. In my rotation for always.
I like these breakfast cookies, large enough it’s like having a bowl of oatmeal for breakfast except with added flavors. I did make a couple of changes, I used 1 cup each white and brown sugar and I used cinnamon oat cherrio’s, they are a little smaller and added better flavor. Using 1/2 cup to serving for each makes VERY large cookies I ended up leaving the 1/2 cup slightly low, still large but not huge. Overall really enjoyed them, I will be making these again.
It tasted great but the Cherrios were way too hard and hurt my teeth. I saw where someone used Rice Krispies instead of Cheerios I assumed. Would you still use 6 cups of Rice Krispies? And how did that turn out?
Mixed review: my adult son liked them okay. He said, “It tastes like a breakfast bar.” I believe that’s a good thing and what the recipe is all about! However, I personally won’t make them again, because I didn’t like the texture of the cooked Cheerios in the finished product.
Just made these cookies. No changes made to the recipe. They won’t last long because they are great!
I loved this recipe and will make it again. I was very exacting in my half cup measure of the dough when putting on the cookie sheet. It did indeed make exactly 24. However, spacing them 4 inches apart is hardly necessary. They don’t spread out that much at all. 2 inches is plenty enough. I was able to bake 6 at a time on a cookie sheet that normally holds a dozen and 5 on a round, large pizza pan, see photo. I highly recommend parchment paper as well. I only made a couple of changes, I HAD to add a cup of finely chopped pecans and am glad I did. Also, a cookie this size and thickness needed 13 minutes. The first batch at 12 minutes just wasn’t quite done enough in the center for me. 13 minutes in my gas oven was perfect! Just a slight overall light browning, slightly crisp edges and a wonderfully moist and chewy center. Next time I make these, I want to try dried cranberries instead of raisins. And yes, I loved the crunch of the cheerios in the mix. Great cookie. Thanks.
These look amazing ! Can you bake them in a air fryer and if so what temperature and how long
To cut the sugars down and make it healthier & Gluten Free, I made several changes and they turned out fantastic!! My Ingredients: 1 cup Monk Fruit Sweetener 1 cup Sunflower Seed Butter * 2/3 cups Butter Flavored Coconut Oil (Butter is OK) 1/2 cup water 2 Tbsp Vanilla Extract 2 Eggs 1 1/2 cups King Arthur Gluten Free Flour 1/2 cup Almond Flour 2 Tbsp Coconut Flour (optional, but helps) 1 1/2 tsp Baking Soda 1/2 tsp Salt 1 1/2 cups Rolled Oats 6 cups Cheerios (or Store Brand Oat Ring Cereal) 2/3 Cup Low Sugar Dried Cranberries 1/2 cup Sugar Free Chocolate Chips I followed the rest of the recipe and refrigerated the dough 1/2 hour, before baking. Then, I mashed them down with the palm of my hands to the sizes I wanted. Chilling the dough, helped keep them from spreading out too much. Watch the added sugars. Some nut butters are full of it & some are little to none. Cheerios are low sugar. It’s everything you add to them. You can cut the sugars on these in half. This looks like a lot of ingredients, but it makes a bunch of cookies and these freeze really well. I stack a few & wrap them tightly in foil. I make both big ones and smaller ones. My sister likes small cookies and I like to chew on a big one. Hmmm! Maybe that’s why I weigh more than she does. * (made 1x with cashew butter-that was good, too)
This recipe is super delicious and are not so sweet like most store bought cookies. They are seriously addictive. I added 1/4 cup of cream cheese. I added 1/3 cup wheat germ, 1/2 cup chopped walnuts, 1/2 tsp cinnamon, 1 cup raisins, 1 cup chocolate chips, 1 & 1/2 cups oatmeal and just 1 cup Honey Nut Cheerios. I greased my pans and baked for 16 minutes.
These are absolutely delicious and not too sweet! I did use 1 cup brown sugar and 1 cup white sugar, as well as cran raisins. My neighbor raved about them- so did granddaughter!
Excellent cookies! I live in Argentina and we don’t have Cheerios but have a cereal that is similar but larger in diameter and more dense. But, no matter they were great. I also made a batch with sunflower butter for my daughter who is allergic to peanuts. Definitely add the chocolate chips!
This recipe is wonderful. My granddaughter loves them.
We liked the cookies made according to the original recipe. But the second time around, I cut back considerably on the cereal, instead using 2 cups each of cereal, raisins, oats and walnuts. I also cut the sugar back to 1 cup. The new recipe made the dough a little easier to deal with. But the changes were made primarily to adjust to our taste preferences. I used about 1/3 cup of dough for each cookie, and separated them by about 2 inches on the cookie sheet.
These are a hit in my house! Love the recipe!
I made these yesterday. They were so yummy. But I can only eat one! I love raisins, they are my favourite. Every one else would rather have chocolate chips. Next time I will change them out.
delicious! crunchy! I might agree with one other that 1 cup white and 1 cup brown sugar is the way to go. So many cookies I gave many away to friends and family made them happy and somewhat healthy snack.meal.