When you need a quick and easy cookie recipe that doesn’t keep you in the kitchen all day baking set your sights on these breakfast cereal cookies. I love the flavor and texture of these yummy treats! You have the option to mix and match any cereal that you want in this recipe, too. I used this recipe to clean out my pantry as we had several boxes of cereal that were half eaten and left just sitting in there for a few weeks.
Check out what my pals over at Having Fun Saving had to say about this recipe:
What I love about this Biggerer Breakfast Cereal Cookies recipe is that they are very easy to prep, and in less than 30 minutes you will have about 18 – 24 Biggerer Breakfast Cereal Cookies. You can even double the recipe to keep mornings going smooth even longer! I actually had the kids help make these, as I mentioned they are very easy to prep, and the kids had a blast “crunching” the Post Honeycomb Cereal.
My kids loved crunching up the cereal, too!
Ingredients
1½ cups crunched Post Honeycomb Cereal
½ stick Kerrygold butter – softened, not completely melted
⅛ cup (4 tablespoons) Domino white sugar
⅛ cup (4 tablespoons) brown sugar
1 egg
¾ cup Gold Medal flour
2 teaspoons of McCormick vanilla extract
½ cup applesauce
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon Morton salt
½ cup Quaker rolled oats
¾ cup dried cherries
2 tablespoons Toll House mini chocolate chips
Instructions
Preheat oven to 350 degrees.
In a large bowl, cream together the butter, sugar and eggs until smooth.
Add in the flour, vanilla extract, applesauce, cinnamon, baking soda and salt to the bowl. Mix well.
Add in the crunched Post Honeycomb cereal, dried cherries, chocolate chips and rolled oats. Mix well.
Drop big rounded tablespoons of cookie dough on a sprayed cookie sheet 2 inches apart.
Gently press one Honeycomb into the top of the dough.
Bake for 15 – 18 minutes until golden brown.
Cool.
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Quick Tip: Decorate these cookies with any cereal that you like. Honey Comb works best.
Thank you to Having Fun Saving for this amazing recipe.