Jumbo Breakfast Cookies

Ingredients

• 2 cups white sugar
• 1 cup peanut butter
• 1 cup butter or margarine
• 1/2 cup water
• 2 tablespoons vanilla extract
• 2 eggs
• 2 1/4 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 (such as Cheerios®)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.

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