Cinnamon Chex® Breakfast Cookies

Combine oats, Cinnamon Chex® cereal and dried cranberries to create a hearty breakfast on the run.

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  • prep time 25 min
  • total time 25 min
  • ingredients 5
  • servings 18
Recipe by 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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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