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Cheerios Breakfast Cookies
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(12 servings)
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- 1 and 1/4 cups white sugar
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1/2 cup butter or margarine - softened
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1/2 cup peanut butter
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1/4 cup water
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1 Tablespoon vanilla
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1 large egg - lightly beaten
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1 cup all-purpose flour
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1/2 cup whole wheat flour
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1 cup old-fashioned or quick-cooking oats
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1 cup raisins
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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4 cups Cheerios breakfast cereal
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.
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Try replacing the raisins with other dried fruit. You can also experiment replacing the Cheerios with another cereal.
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Mr Breakfast would like to thank Bennett for this recipe.
Recipe number 2456. Submitted 12/23/2008.
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