Jumbo Breakfast Cookies

I may make a couple changes to add more protein and less calories, but I wanted to make the recipe as is to see if I liked it. Which I do! Great recipe and easy to follow and make.

These were great! I followed others advice and cut the sugar in half using one part white and one part dark brown. We're also not a fan of raisins so added half raisins and half choc chips plus a cup of pecans. Take them out of the freezer for a snack while playing golf. Yummy.

Yummy! Makes a LOT. I used an ice cream scoop and it was a good size. Next time I'll add sunflower seeds and craisins.

These make a great snack when you're looking for something sweet. I used a 1/4 cup instead of 1/2cup. I also used craisins instead of raisins. I was shocked at how delicious it was. I will definitely make them again.

Very nice! Followed recipe and they are delicious.To the reviewers that commented on sugar….No need to add your two cents if you don’t like the recipe. Keep comments for the recipe so that readers can learn if the recipe needs anything or is good as is!

This is not the first time Ive made these using this recipe, but they always turn out great. I didn't add the raisians to the batter because Im the only one who liked raisins, so I dropped the dough onto the cookie sheet and pressed in chocolate chips for the first batch after flattening them. The last batch got the raisins 😊

Great tasting cookies! I used 3/4 cups raisins and added 3/4 cups chocolate chips.

I made these smaller than recommended for our smaller appetites. They are awesome. I made a couple of other changes, the first was lowering the temperature to 350° and cooked for 13 minutes I also only used 5 cups Cheerios. My husband said that the cereal was hard for him because it was dry. I thought they were fantastic and will be making them again.

I loved this recipe and will make it again. I was very exacting in my half cup measure of the dough when putting on the cookie sheet. It did indeed make exactly 24. However, spacing them 4 inches apart is hardly necessary. They don’t spread out that much at all. 2 inches is plenty enough. I was able to bake 6 at a time on a cookie sheet that normally holds a dozen and 5 on a round, large pizza pan, see photo. I highly recommend parchment paper as well.I only made a couple of changes, I HAD to add a cup of finely chopped pecans and am glad I did. Also, a cookie this size and thickness needed 13 minutes. The first batch at 12 minutes just wasn’t quite done enough in the center for me. 13 minutes in my gas oven was perfect! Just a slight overall light browning, slightly crisp edges and a wonderfully moist and chewy center. Next time I make these, I want to try dried cranberries instead of raisins. And yes, I loved the crunch of the cheerios in the mix. Great cookie. Thanks.