Thursday, November 4, 2010

Breakfast Cookies

I adapted these from a recipe on the Cheerios website.  I liked them, Stan not so much, but he's not really a breakfast person anyway.  The cereal on the outside was still a little crunchy, like it would be normally, and the ones in the middle were just part of the cookie. 

Cheerios Breakfast Monsters

1 1/4 cup sugar
1/2 cup butter, softened
1/2 cup almond butter (or peanut butter)
1/4 cup water
1 tablespoon vanilla
1 egg
1 cup all-purpose flour
1/2 cup whole wheat or oat flour (toss your oats in the blender until it resembles flour)
1 cup old-fashioned or quick-cooking oats
1 cup dried cranberries (or raisins)
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios® cereal

1. Heat oven to 375°F.

2. In large bowl, stir together sugar, butter, almond/peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. (If you want crunchier finished cookies, bake these now - for softer finished cookies let the dough stand a while.) On large cookie sheet, lined with parchment paper, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick.

3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. DON'T OVERCOOK.  Store loosely covered.

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