The Best Jumbo Breakfast Cookie You’ll Ever Make

Start your day right with this Jumbo Breakfast Cookie soft, chewy, and packed with wholesome oats, peanut butter, and dried fruit. They’re quick to make and perfect for grabbing on the go when mornings get hectic but you still want something tasty and filling.

Ingredients to make this Breakfast Cookie:

• 2 cups white sugar

• 1 cup peanut butter

• 1 cup softened butter

• ½ cup water

• 2 tablespoons vanilla extract (adjust to taste)

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt (or to taste)

• 1 ½ cups rolled oats

• 2 large eggs

• 1 ½ cups raisins or chopped dried apricots

• 6 cups toasted whole grain oat cereal rings (like Cheerios)

Directions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, beat together the softened butter, peanut butter, and sugar until the mixture is creamy and smooth. Then add the eggs, water, and vanilla extract, and mix everything well.

3. In a separate bowl, whisk the flour, baking soda, salt, and oats together.

4. Gradually stir the dry ingredients into the wet mixture until everything is well combined.

5. Gently fold in the raisins (or dried apricots) and the toasted oat cereal rings. Try not to crush the cereal too much to keep the cookies nice and crunchy.

6. Scoop out big spoonfuls of dough onto your baking sheets, making sure to leave plenty of space between each because these breakfast cookies will spread.

7. Bake for 12 to 15 minutes, until the edges start to turn golden but the centers are still soft.

8. Let the cookies cool on the baking sheets for a few minutes, then move them to a wire rack to cool completely.

Prep Time:

• Prep: 15 minutes

• Bake: 12–15 minutes

• Total time: about 30 minutes

Nutrition (approximate, per cookie) about this Breakfast Cookie:

• Calories: 250

• Protein: 5g

• Carbs: 35g

• Fat: 10g

• Fiber: 3g

• Sugar: 15g

FAQ:

Q: Can I use crunchy peanut butter?
A: Sure! Crunchy peanut butter will add a little extra texture, but creamy peanut butter makes the cookies smoother.

Q: Can I swap the dried apricots for something else?
A: Definitely! Dried cranberries, dates, or cherries all work great in this recipe.

Q: What’s the best way to store these breakfast cookies?
A: Keep them in an airtight container at room temperature for up to five days. They also freeze well if you want to save some for later.

Q: Can I make this recipe gluten-free?
A: Yes. Just use gluten-free oats and a gluten-free flour blend instead of regular flour.

Source: www.allrecipes.com