Sweet and crunchy, these cookies are perfect for dunking into milk.
I am forever recycling ingredients into cookies. This time it was a sweetened whole grain cereal with dried fruit that the kids conveniently ignored for months. So into cookie dough it went. They turned out to be great. Crispy and crunchy at first, then soft and pliable after a few days in the cookie jar. I imagine you can use any kind of cereal you like. However I wouldn’t recommend Fruit Loops or Cocoa Puffs. Too sweet. But then they don’t stay around long enough to be recycled anyway.
Breakfast Cookies
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup shortening or butter
1/4 cup water
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 cup oatmeal
2 cups sweetened flaked cereal with dried fruit (I used Post Great Grains with raisins, dates and pecans)
1. Preheat oven to 350F. Beat sugar and shortening until creamy. Add water, egg and vanilla, mix well. Add flour and baking soda and salt, mix well. Stir in oats and cereal. Pace tablespoons onto baking sheet. Yield: 32 cookies. Bake 10 minutes.
Great recipe. I make mine with very similar ingredients, adding either chocolate chips or white chocolate chips. I also add more pecans because the cereal doesn’t have quite enough. These are terrific cookies.
Nutrition facts ????
Righto. coming soon. Jill
I love this recipe…you have paid homage to recycling and breakfast on the go in one fell swoop Jill. I think everything is better with oatmeal, don’t you. Thanks for sharing this fun and easy recipe.