Fruit N Cereal Cookies Recipes

17 EASY CEREAL COOKIES TO EAT FOR BREAKFAST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BREAKFAST CEREAL COOKIES

Steps:

• Preheat oven to 350°F/176°C.
• In a large bowl, using an electric beater on medium speed, cream together the butter, sugars and egg until smooth.
• Add in the flour, vanilla extract, cinnamon, baking soda and salt. Beat on low speed until well combined.
• Mix in the cereal flakes, dried cranberries and rolled oats. The dough will be stiff, so you may need to do it by hand, otherwise continue using the electric beater on low speed until well mixed.
• Drop by rounded 2-tablespoons onto a baking sheet, at least 2 inches apart. Flatten each ball slightly.
• Bake for 12-15 minutes, or until lightly golden.
• Remove from the oven and allow to cool on a cooling rack.

FRUIT 'N CEREAL COOKIES

Steps:

• 1. In small bowl stir together flour, baking powder and soda. Set aside.2. In large mixing bowl beat butter, shortening, brown sugar and granulated sugar on medium speed of electric mixer until combined. Add eggs, orange juice and vanilla. Beat well. Add flour mixture. Beat until combined. Stir in KELLOGG'S COMPLETE ALL-BRAN WHEAT BRAN FLAKES cereal, KELLOGG'S RICE KRISPIES cereal, cherries and coconut. Drop by level tablespoons onto baking sheets.3. Bake at 375°F about 9 minutes or until light brown. Transfer to wire racks. Cool completely.

FROOT LOOP COOKIES

Steps:

• preheat oven to 375.
• combine dough and 1/2 cup of the cereal in large bowl.
• divide dough into 32 balls and refridgerater for 1 hour.
• remove dough from refridgerater and roll in remaining cereal to coat
• place cookies on ungreased cookie sheet.
• bake 10 min or until lightly browned. remove to wired rack and cool.

FRUITY NO-BAKE COOKIES

Steps:

• Place cereal in a food processor; process until finely crushed. Add cream cheese; process until blended. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten to 1/4-in. thickness; re-dip glass in sugar as needed. Freeze 30 minutes or until firm., In a microwave, melt candy coating and shortening; stir until smooth. If desired, stir in lemon extract. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, immediately decorate with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.