We have an overabundance of Cheerios around here. My son wanted some, and they were on sale, so I bought several boxes. Unfortunately, he is over his Cheerios phase, which leaves a few boxes that need to be eaten. I’m really weird about cereal. I like it for a snack or dessert at night, but I don’t eat it for breakfast. So, it was time to get creative. That’s where these Cheerio cookies come in. These cookies are soft in the middle and crisp at the edges. I was afraid that they’d have chunks of cereal in them, but the cereal seems to blend nicely into the dough.
adapted from thecaramelcookie.com
1 c. all-purpose flour
1/2 c. quick-cooking oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. butter, room temperature
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1/2 tsp. vanilla
1 ¾ c. Dulce de Leche or Cinnamon Cheerios
1/4 c. granulated sugar
1 tsp. cinnamon
- Mix together flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.
- Beat butter and sugars on medium speed for about 2 minutes.
- Add in the egg and vanilla and beat for an additional minute.
- Turn the mixer to low and slowly add in the dry ingredients until well blended. Fold in cheerios.
- At this point, dough can be chilled for an hour for easier handling.
- Once dough has chilled, preheat oven to 375 F.
- In a small dish, stir together granulated sugar and cinnamon for topping.
- Shape dough into balls and roll in cinnamon-sugar mixture.
- Bake for 8-10 minutes.
- Let the cookies sit on the cookie sheet for at least 5 minutes before moving cookies to a cooling rack.