Jumbo Breakfast Cookies

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  • 2 s white sugar
  • 1 peanut butter
  • 1 butter or margarine
  • 1/2 water
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 1/4 s all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 s rolled oats
  • 1 1/2 s raisins
  • 6 s toasted oat cereal rings


Preheat oven to 375°. In very large bowl, mix together sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine flour, baking soda and salt; stir into the batter. Mix in oats and raisins, then carefully stir in cereal. Drop 1/2 cupsful of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick. Bake 12 minutes in preheated oven, until cookies are lightly browned at edges. Let stand
on cookie sheets 5 minutes before removing to wire racks to cool completely. Store at room temperature. Makes 24.
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a different twist.

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