Cheerios Cookies Recipes

CHEERIOS COOKIES

Cheerios Cookies image

I LOVE this dough raw!! ;) This recipe is easily cut in half. I have also made them with Crispix cereal (I was out of Cheerios) and added a handful of Mounds Coconut to them... really good either way!

Provided by Marlene.

Categories Drop Cookies

Time 22m

Yield 82 serving(s)

Number Of Ingredients 13

Ingredients

1 cup butter or 1 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup oatmeal
3 cups Cheerios toasted oat cereal
1 (6 ounce) package chocolate chips

Steps:

Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly.
Sift flour, salt, soda and baking powder.
Fold into the first mixture.
Add oatmeal, Cheerios and chocolate chips.
Drop by tblsp onto ungreased cookie sheet.
Bake at 375° for 10-12 minutes.
I got 82 cookies , using a small cookie scoop that holds approximately 1 Tblsp dough.

Nutrition Facts : Calories 79.2, Fat 3.9, SaturatedFat 2, Cholesterol 10.5, Sodium 83.8, Carbohydrate 10.5, Fiber 0.5, Sugar 6.4, Protein 1.2

CHEERIOS JUMBO BREAKFAST COOKIES

Cheerios Jumbo Breakfast Cookies image

Make and share this Cheerios Jumbo Breakfast Cookies recipe from Food.com.

Provided by hellokitty

Categories Drop Cookies

Time 24m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or 1 1/2 cups all-purpose flour
1 cup old fashioned oats or 1 cup quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

Steps:

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

Nutrition Facts : Calories 367.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 35.8, Sodium 327.9, Carbohydrate 55, Fiber 4.3, Sugar 29.6, Protein 7.6

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