Cinnamon Chex® Breakfast Cookies

cinnamon chex® breakfast cookies Breakfast
Cinnamon Chex® Breakfast Cookies
  • Prep 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 18

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

Created October 25, 2011
Pillsbury Cookies
Make with
Pillsbury Cookies


  • 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


  • 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.

  • 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.

No nutrition information available for this recipe

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