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Cinnamon Chex® Breakfast Cookies

(1)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 5 ingredients
  • 18 servings
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Combine oats, Cinnamon Chex® cereal and dried cranberries to create a hearty breakfast on the run.

Cheri Liefeld
October 25, 2011

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies, slightly softened
1 1/2
cups Cinnamon Chex™ cereal, crushed
1
cup old-fashioned or quick-cooking oats
3/4
cup sweetened dried cranberries
1/2
cup white vanilla baking chips, if desired

Steps

  • 1 Heat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
  • 2 In large bowl, break up cookie dough. Add cereal, oats and cranberries; mix well.
  • 3 Drop dough by tablespoonfuls onto cookie sheets.
  • 4 Bake 15 to 17 minutes or until light golden brown around edges. Remove from cookie sheets to cooling rack to cool completely.
  • 1 Heat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
  • 2 In large bowl, break up cookie dough. Add cereal, oats and cranberries; mix well.
  • 3 Drop dough by tablespoonfuls onto cookie sheets.
  • 4 Bake 15 to 17 minutes or until light golden brown around edges. Remove from cookie sheets to cooling rack to cool completely.

Expert Tips

Take the cookie dough out of the refrigerator about 30 minutes before using it to let it soften.

Place the cereal in a plastic bag and squeeze the bag with your hands to crush.

Nutrition Information

No nutrition information available for this recipe
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