Jumbo Breakfast Cookies Recipe

I made these cookies for a brunch with 8 moms and 19 kids, and let me tell you, not a single crumb was left by the end of the day! I saved a few to enjoy at home, and my husband couldn't get enough of them. I was impressed by how well the middle of the cookies baked through, despite their large size. For my version, I used rice crispies and chocolate chips, scooping out 1/3 cup of dough per cookie which yielded 32 cookies. It's important to space them out on the baking sheet as they do spread during baking. Also, make sure to let the cookies cool on the tray for the full 5 minutes to set properly. I learned the hard way that being patient pays off - taking them off too soon caused some to fall apart. As a cookie lover, I found this recipe irresistible and will definitely be making them again. Thank you for sharing!

WOW! These are perfect for a nutritious snack or breakfast. By substituting all-purpose flour with whole wheat flour, I transformed them into a much healthier choice. The best part? You can't even tell the difference in taste.

An excellent alternative to break away from the monotonous routine of having cereal with milk or the usual egg sandwich for breakfast. This recipe is best enjoyed cold rather than warm, and I found that cutting the sugar in half (using both white and brown sugar) worked well for me. I also substituted water with skim milk and used a crispy cinnamon toast cereal, which turned out great. It's a versatile recipe that allows for customization with different types of cereals and additional ingredients to cater to your health preferences or to satisfy a cookie craving for your loved ones. Overall, they baked quickly and were a delightful change to start the day with.

I reside in a household of boys where we receive food donations, often with an excess of peanut butter and Cheerios that we struggle to consume. This recipe came to the rescue and turned out wonderfully! I opted out of using raisins, doubled the measurements, and increased the number of Cheerio cups from 12 to 14 (using an entire large box). The bars offer just the right amount of peanut butter flavor without being overwhelming like peanut butter cookies. However, a word of caution - the 1/2 cup size is quite substantial, especially for 17-year-old boys. I suggest reducing the size to 1/3 or even 1/4 cup portions and advising people to take two instead. Despite that, I love this recipe and highly recommend it!

These were amazing! I prepared them for our camping trip and they were a hit. The only modification I would suggest is switching the cereal. I made them again with Grape Nuts Trail Mix Crunch instead and skipped the raisins. Much tastier!

Excellent! I made these bars with a few tweaks to suit my family's preferences, opting for rice crispies instead of cheerios. I followed the recipe as directed and they were a hit! I'm already planning to make them again, maybe with some added nuts, flax seeds, coconut, and a hint of cinnamon next time. Update: I recently tried a variation with rice crispies, all bran, sunflower seeds, flax seeds, chopped almonds, and raisins, and they turned out absolutely fantastic.

These cookies are fantastic! I highly recommend them for a quick breakfast on the go. Here's my foolproof method for perfect results every time: I start by mixing the batter with my mixer for about 20 seconds before incorporating the flour, oats, and cereal. I've experimented with various cereals such as Captain Crunch, Frosted Flakes, and Cocoa Pebbles. When using Cheerios, it's best to crush them to prevent the cookies from becoming dry. A combination of 3 cups of Rice Krispies and 3 cups of any other cereal yields excellent results, with the cookies turning out just right. (Crushing higher-fiber cereals is recommended.) I also like to add half a bag of milk chocolate chips and omit the raisins. Thank you for sharing this recipe—it has become a beloved favorite in my household!

I absolutely adore this recipe! I was searching for something to encourage my mother, who is suffering from Alzheimer's disease, to eat more, and this recipe was a godsend. Not only did my mother enjoy these cookies, but she gobbles them up! I also shared them with friends and family, and they all love them too! I followed the recipe with just two small adjustments—I used 1 cup of white sugar and 3/4 cup of brown sugar. Instead of using 1/2 cup of batter for each cookie, I used 1/4 cup. I baked them at 375 degrees for 12 minutes, and they turned out perfectly cooked—golden brown. Thank you so much for this incredible recipe!

I absolutely loved these cookies! I usually have a tight schedule in the mornings, so having these nutritious cookies to grab on the go will be incredibly convenient. I swapped out Cheerios for Rice Krispies and only used half the amount of raisins recommended, as per my family's taste. These are definitely a healthier alternative to a donut or other unhealthy breakfast choices. Thank you!

The cookies turned out really great! My children absolutely loved them. I made a few adjustments to the original recipe based on another reviewer's suggestion. Instead of using all white sugar, I used a mix of 1 cup white sugar and 1 cup brown sugar. Since we're not big fans of raisins, I swapped the 1 1/2 cups of raisins for a combination of 1/2 cup of chocolate chips, 1/2 cup of peanut butter chips, and 1/2 cup of butterscotch chips. Additionally, I opted for Honey Nut Cheerios instead of the regular kind. It's safe to say that we have a sweet tooth in our household! Despite these changes, the cookies turned out delicious, and no one had any complaints. After baking, make sure to let the cookies cool for the full 5 minutes on the baking sheet before using a wide spatula to transfer them to a cooling rack. I had a bit of a challenge with this step due to the presence of kids in the house who were eager to devour the cookies!

I decided to modify the recipe by reducing the sugar by half (1 cup), omitting water and raisins, and including 4 ripe mashed bananas along with a bag of milk chocolate chips. The result? A hit with everyone who tried them! I shared these delicious treats with friends, who were so impressed that they requested the recipe.

My husband absolutely loves these cookies. I often freeze half of them to save for later, but even the remaining half doesn't last long - they always disappear within a few days.

I accidentally omitted the cereal at the end of the recipe and only realized it after mixing everything together. To make up for it, I added 3 extra cups of oatmeal and 1/2 cup more flour, and used cranberries instead of raisins. Despite the changes, the cookies turned out incredibly delicious! I will definitely be making them this way again.

I accidentally left out the flour when baking, resulting in a half batch that produced 8 huge cookies! Surprisingly, I didn't even need to flatten them. My husband loved them and said they were delicious - definitely a success!

I had never attempted making breakfast cookies before, so I couldn't compare them to anything else. Following the suggestion of another reviewer, I reduced the sugar by half, included 4 mashed overripe bananas, and omitted the water. I also experimented by baking a portion of the batter in a 9x13 baking sheet lined with parchment paper to see if it would work as a shortcut. I cut the baked batter into 16 squares. The cookies turned out with a pleasant flavor, moist texture, and a reduced amount of refined sugar due to the addition of bananas.

I decided to make a smaller batch for myself and my partner. I reduced the sugar to half a cup instead of a whole cup, swapped Cheerios for Rice Krispies, and added some toasted walnuts, dried cranberries, and chocolate chips. I used an ice cream scoop to portion the dough onto the baking sheet and shaped them with my fingers. They turned out to be the perfect size for us. The Rice Krispies added a nice crunchy element. We absolutely adore these cookies! They pair perfectly with our afternoon tea. You definitely have to try making these!

Absolutely loved it! Definitely a favorite of mine.

I absolutely adore this fantastic large batch recipe that yields 20+ enormous cookies. They freeze beautifully in sandwich baggies, making for a convenient grab-and-go breakfast. I swapped out the white sugar for powdered sugar, resulting in a delightful light texture for the cookies. Additionally, I replaced the raisins with chopped dates, adding a unique twist to the flavor. The options for customization are truly limitless!

I might make a few modifications to increase the protein content and reduce the calories, but I decided to try the recipe as it is to see if I enjoyed it. And I do! It's a fantastic recipe, easy to follow, and simple to make.