Peanut Butter Jumbos Recipes

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GIANT PEANUT BUTTER COOKIES



Giant Peanut Butter Cookies image

My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.

Provided by SharleneW

Categories     Dessert

Time 24m

Yield 10 three inch cookies

Number Of Ingredients 10

1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 375°.
  • In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
  • Lightly spoon flour into measuring cup and level off.
  • Add flour, baking powder, baking soda and salt; mix well.
  • If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
  • Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
  • Bake at 375° for 13-16 minutes.
  • Remove from cookie sheet and cool completely on wire rack.

JUMBO BREAKFAST COOKIES



Jumbo Breakfast Cookies image

Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

Provided by J. Diamond

Categories     100+ Breakfast and Brunch Recipes

Time 22m

Yield 24

Number Of Ingredients 12

2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
½ cup water
2 tablespoons vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 ½ cups raisins
6 cups toasted oat cereal rings (such as Cheerios®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
  • Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g

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