Best Cheerios Breakfast Cookies Recipes

Cheerios Jumbo Breakfast Cookies image

Provided by hellokitty

Time 24m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 12

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or 1 1/2 cups all-purpose flour
1 cup old fashioned oats or 1 cup quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

Steps:

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

Nutrition Facts : Calories 367.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 35.8, Sodium 327.9, Carbohydrate 55, Fiber 4.3, Sugar 29.6, Protein 7.6

Cheerios Breakfast Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

1 ¼ cups sugar
½ Cup Butter or Margarine Softened
½ Cup peanut butter
¼ Cup Water
1 TBSP Vanilla
1 egg
1 ½ all purpose flour
1 Cup Oats (old fashioned or quick cooking)
1 cup raisins
½ tsp salt
½ tsp baking soda
3 cups Cheerios Cereal

Steps:

Heat oven to 375 °
In large bowl, Stir together sugar, butter, Peanut Butter, Water, Vanilla, and egg.
Stir in remaining ingredients except Cereal.
Gently Stir in cereal.
On ungreased large Cookie sheet drop dough by rounded ¼ cupfuls 2 inches apart. You know I use parchment Paper!
Flatten dough to about 1 inch thick.
Bake 10-12 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.*Tips*
For a softer cookie let dough stand or refrigerate over night.
These can be made bigger! Original recipe called for ½ cupfuls of dough. These cookies were huge! Way to big for the smaller kids. If you have teenagers it is worth a try!
These are really good and really filling!Dairy Free
** Like a lot of my recipe these can be made Dairy free! Just substitute Dairy free Margarine or Crisco for the butter,**

CHEERIOS BREAKFAST COOKIES image

Yield 20 cookies

Number Of Ingredients 12

3/4 cup granulated sugar
1/4 cup canola oil
3/4 cup peanut butter
1/4 cup water
1 tsp. vanilla extract
1/4 cup egg substitute (such as Egg Beaters)
1-1/2 cups white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups old-fashioned or quick-cooking rolled oats
3 oz. mini chocolate chips
3 cups Cheerios cereal

Steps:

Cheerios Breakfast Cookies 3/4 cup granulated sugar 1/4 cup canola oil 3/4 cup peanut butter 1/4 cup water 1 tsp. vanilla extract 1/4 cup egg substitute (such as Egg Beaters) 1-1/2 cups white whole wheat flour 1/2 tsp. baking soda 1/2 tsp. salt 1-1/2 cups old-fashioned or quick-cooking rolled oats 3 oz. mini chocolate chips 3 cups Cheerios cereal Preheat oven to 375 degrees F. Beat sugar, canola oil, peanut butter, water, vanilla and egg substitute together with an electric mixer until well-combined. Stir in flour, baking soda, salt, oats and chocolate chips. Very gently, fold in the Cheerios. Drop the dough (it will be sticky) by rounded quarter-cupfuls onto an ungreased or silpat-lined cookie sheet. Flatten the dough gently with your fingertips. Bake cookies in the preheated oven 13 to 15 minutes until lightly browned around the edges. Cool completely before serving. Store in an airtight container or freeze in a sealed Ziploc bag for up to two months.