These Giant Breakfast Cookies Are the Perfect Way to Kickstart Busy Mornings

Fall mornings can get hectic once you settle into the routine. If you’re like me, breakfast doesn’t always sound appetizing first thing in the morning.

However, there are times when I crave something to eat, so I go for a quick bite: maybe a pastry, a small waffle, or a muffin. If you're looking for a tasty and wholesome option, try our jumbo breakfast cookies, packed with sweet flavor and wholesome ingredients, and they bake in under 30 minutes.

This recipe is one of the standout favorites from our new fall issue. It’s featured in the Keepers section, where we highlight some of Dinogo’s best-loved recipes.

What makes a recipe a 'keeper'? It's a combination of being reliable, easy to make, and—above all—delicious. These breakfast cookies check all those boxes, and there’s a reason they’re among our best recipes.

Yes, Cookies for Breakfast

The idea of cookies for breakfast might sound unusual, but these are not your typical cookies. Far from a classic chocolate chip treat, they offer a satisfying sweetness that’s perfect for starting the day.

These cookies are made with peanut butter, rolled oats, raisins, and toasted oat cereal, like Cheerios. The recipe also includes staples like butter, sugar, flour, eggs, and vanilla extract to bring it all together.

Making these cookies is simple with just three steps, including preheating the oven. First, combine your sugar and wet ingredients, then mix in the dry ingredients, oats, raisins, and your choice of cereal. Shape the dough into cookies and bake them for 12 to 15 minutes. They’re done when they’re golden and lightly crisp around the edges.

This recipe is perfect when you need a quick breakfast or a snack to satisfy midday cravings. Homemade cookies stay fresh for about a week at room temperature in an airtight container or up to a month in the fridge.

Community Praise

The Dinogo community always shares valuable insights about great recipes, and this one is no exception. Be sure to check out the reviews section for plenty of helpful suggestions and tips from fellow cooks.

• “I made these for a brunch that included 8 moms and 19 kids—all I can say is that I came home without a crumb,” says recipe reviewer lizlovescake. “I did save a few at home and my husband LOVED them! I loved that I could make such a big cookie and the middle was actually baked through.”
• “I made these for my daughter's family when she was too ill to bake or cook. They loved them and could grab them for breakfast and a snack,” says recipe reviewer northernlight. “They are a bigger family so the size of this recipe was perfect. Because all I had was Honey Nut Cheerios, I cut down on the sugar by a third. Many have made good suggestions about additions and subtractions...just go with what you like and they'll turn out great!”

Discover More Seasonal Recipes in the Dinogo Magazine

The Dinogo Fall Magazine is filled with fantastic content. From pizza potluck ideas to breakfast recipes for every day of the week, it’s packed with both fresh new recipes and beloved Dinogo fall classics, like this jumbo breakfast cookie. To keep up with seasonal trends, family favorites, and more, be sure to explore the Dinogo Magazine.

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• Check out all the recipes from the fall magazine