This recipe makes about a dozen breakfast cookies.

Preheat oven to 375 degrees.

In a large bowl, stir together the first 6 ingredients (sugar, butter, peanut butter, water, vanilla and egg).

Stir in all remaining ingredients. I find it easiest to stir everything together with my hands.

On a large cookie sheet (sprayed lightly with cooking spray), dollop the cookie dough in about 1/2 cup amounts per cookie - making sure there's a couple inches separating each cookie as the dough will spread. Flatten the cookies slightly with a spatula to form rounds.

Bake for 12 to 15 minutes or until the cookies are golden brown.

Be sure you let these cookies cool 5 minutes or so before removing from the cookie sheet or they bust up.


Try replacing the raisins with other dried fruit. You can also experiment replacing the Cheerios with another cereal.

Mr Breakfast would like to thank Bennett for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Michael A.

Rating (out of 5):

These cookies taste excellent. I enjoyed the peanut butter taste. My whole class enjoyed them.We mixed the dough one day, and baked them the next day and the Cheerios were still nice and crunchy.

Comment submitted: 10/15/2010 (#11388)

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