• Cooking Time: 10 minutes
  • Servings: 12 servings
  • Preparation Time: 15 minutes


When I saw this recipe for Double Oatmeal and Peanut Butter Cookies, I was intrigued with the addition of Cherrios. The recipe came from Culinary in the Country. These cookies are so good, moist, chewy, crispy. I took them to work and everyone really enjoyed them.


  • 1 1/2 cups unbleached flour
  • 1 cup old-fashioned rolled oats (large flake)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup peanut butter ( use all natural)
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1/4 cup water
  • 3 cups Cheerios cereal
  • 1/2 cup golden raisins (I used dark raisins)
  • 1/2 cup peanut butter chips


  • Preheat oven to 375º.
  • Whisk together flour, oats, baking soda and salt in a medium bowl.
  • In your mixer, beat together butter and peanut butter until smooth.
  • Add white sugar and brown sugar, beating until creamy.
  • Mix in egg, vanilla and water.
  • Add dry ingredients and mix just until combined.
  • Fold in Cheerios, raisins and peanut butter chips.
  • Scoop dough using a 1/4 cup measure (or a large spoon) and drop onto parchment lined baking sheets, spacing them about 3" apart. flatten the dough slightly.
  • Bake for about 10 minutes ( I found this was perfect time). Remove from the oven and let cookies cool for 5 minutes before placing them onto a wire rack to cool completely.
  • Makes about 24 large cookies.

Categories: Cookies  Granola/Cereal 

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