Crispy Cereal Cookies Recipes

CRISPY CEREAL COOKIES

Steps:

• In large mixing bowl, combine cake mix, egg water and oil.
• Beat on low speed for 1 minute or until blended.
• Stir in cereals, coconut and nuts. Mix well.
• Drop dough by rounded tspful onto prepared cookie sheets.(greased, sprayed or lined with parchment paper about 2" apart.
• Bake one sheet at a time, for 9-11 minutes or until lightly browned.
• Cool 1 minute on baking sheets or until firm then transfer cookies to racks and cool completely.

CEREAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
• Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
• Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CRISPY CHOCOLATE CHIP CEREAL COOKIES

Steps:

• In a large bowl cream together, the butter and both sugars, until light and fluffy.
• Add the eggs, one at a time; beating well after each.
• Add the vanilla extract, beat well.
• In another bowl combine together, the flour, baking powder, and baking soda.
• Gradually add flour mixture to the creamed mixture, and mix well.
• Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together.
• Heat oven to 350 degrees.
• Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart.
• I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies.
• Bake cookies in 350 degree oven for 15 minutes.
• After removing baking stones from the oven, do not remove cookies from the baking stones just yet.
• Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely.
• You should end up with 49 (3-inch) cookies.
• Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.