Best Cheerios Cookies Recipes

CHEERIOS COOKIES

Steps:

• Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly.
• Sift flour, salt, soda and baking powder.
• Fold into the first mixture.
• Add oatmeal, Cheerios and chocolate chips.
• Drop by tblsp onto ungreased cookie sheet.
• Bake at 375° for 10-12 minutes.
• I got 82 cookies , using a small cookie scoop that holds approximately 1 Tblsp dough.

HONEY NUT CHEERIOS COOKIES

Steps:

• 1. Cream butter with sugars, vanilla and eggs.
• 2. Blend in flour, baking soda, baking powder and salt.
• 3. Mix in oats, Cheerios, walnuts and coconut.
• 4. Drop by spoonfuls onto an ungreased cookie sheet and bake at 350 degrees for 12-15 minutes.

CHEERIOS JUMBO BREAKFAST COOKIES

Steps:

• Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
• Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
• Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
• *If using spread, use only stick that has more than 65% vegetable oil.
• High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
• (The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

CRUNCHY CINNAMON BURST CHEERIOS® COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, beat brown sugar, butter, shortening and eggs with electric mixer on medium speed until creamy. Add flour, cream of tartar, baking soda, salt and 1/4 teaspoon of the cinnamon. Beat on low speed until blended. Stir in cereal, coconut and pecans.
• In small bowl, mix granulated sugar and 1 teaspoon cinnamon. Shape dough into 1 1/4-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets; flatten with glass dipped in sugar mixture.
• Bake 8 to 10 minutes or until light golden brown. Sprinkle with sugar mixture. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

CHEERIOS PEANUT BUTTER COOKIES

Steps:

• Mix sugar and syrup in saucepan and bring to a boil until it bubbles.
• Add peanut butter and stir.
• Stir in Cheerios.
• Drop by teaspoon onto cookie sheet. Do not bake.

CHEERIOS BREAKFAST COOKIES

Steps:

• Heat oven to 375 °
• In large bowl, Stir together sugar, butter, Peanut Butter, Water, Vanilla, and egg.
• Stir in remaining ingredients except Cereal.
• Gently Stir in cereal.
• On ungreased large Cookie sheet drop dough by rounded ¼ cupfuls 2 inches apart. You know I use parchment Paper!
• Flatten dough to about 1 inch thick.
• Bake 10-12 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.*Tips*
• For a softer cookie let dough stand or refrigerate over night.
• These can be made bigger! Original recipe called for ½ cupfuls of dough. These cookies were huge! Way to big for the smaller kids. If you have teenagers it is worth a try!
• These are really good and really filling!Dairy Free
• ** Like a lot of my recipe these can be made Dairy free! Just substitute Dairy free Margarine or Crisco for the butter,**

CHEERIOS BREAKFAST COOKIES

Steps:

• Cheerios Breakfast Cookies 3/4 cup granulated sugar 1/4 cup canola oil 3/4 cup peanut butter 1/4 cup water 1 tsp. vanilla extract 1/4 cup egg substitute (such as Egg Beaters) 1-1/2 cups white whole wheat flour 1/2 tsp. baking soda 1/2 tsp. salt 1-1/2 cups old-fashioned or quick-cooking rolled oats 3 oz. mini chocolate chips 3 cups Cheerios cereal Preheat oven to 375 degrees F. Beat sugar, canola oil, peanut butter, water, vanilla and egg substitute together with an electric mixer until well-combined. Stir in flour, baking soda, salt, oats and chocolate chips. Very gently, fold in the Cheerios. Drop the dough (it will be sticky) by rounded quarter-cupfuls onto an ungreased or silpat-lined cookie sheet. Flatten the dough gently with your fingertips. Bake cookies in the preheated oven 13 to 15 minutes until lightly browned around the edges. Cool completely before serving. Store in an airtight container or freeze in a sealed Ziploc bag for up to two months.