Best Crispy Cereal Cookies Recipes

CRISPY CEREAL COOKIES

Crispy Cereal Cookies image

not a very unique name..but I like this recipe..just messed around one day and decided to use up some small amounts of cereal left in boxes..Measure the cereal then crush it slightly..If you crush then measure..it will be too much cereal..I always "underbake" my cookies..the residual heat in cookies will finish the cookies Try using different flavor cake mixes sometimes I add dried cherries, cranberries or raisins..always like to do something different to change the recipe a little

Provided by grandma2969

Categories Drop Cookies

Time 19m

Yield 4 dozen

Number Of Ingredients 8

Ingredients

18 1/4 ounces white cake mix
1 large egg
1/2 cup water
1/2 cup vegetable oil
1 1/4 cups crisp rice cereal
3/4 cup corn flakes
1/2 cup flaked coconut
1/2 cup chopped walnuts

Steps:

In large mixing bowl, combine cake mix, egg water and oil.
Beat on low speed for 1 minute or until blended.
Stir in cereals, coconut and nuts. Mix well.
Drop dough by rounded tspful onto prepared cookie sheets.(greased, sprayed or lined with parchment paper about 2" apart.
Bake one sheet at a time, for 9-11 minutes or until lightly browned.
Cool 1 minute on baking sheets or until firm then transfer cookies to racks and cool completely.

Nutrition Facts : Calories 1004.9, Fat 55.4, SaturatedFat 9.6, Cholesterol 52.9, Sodium 1012.4, Carbohydrate 120.3, Fiber 2.7, Sugar 76.8, Protein 10.9

CRISPY CHOCOLATE CHIP CEREAL COOKIES

Crispy Chocolate Chip Cereal Cookies image

These crispy chocolate chip cereal cookies, are packed with lots of flavor. Semi-sweet chocolate chips, milk chocolate chips, quick-cooking oats, cornflakes, coconut, and pecans, help to make up these delectable cookies. These cookies are sooo good, that you'll find you can't stop eating them!

Provided by Cindi M Bauer

Categories Dessert

Time 15m

Yield 4 dozen

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup corn flakes cereal
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
3/4 cup milk chocolate chips
3/4 cup real semi-sweet chocolate chips

Steps:

In a large bowl cream together, the butter and both sugars, until light and fluffy.
Add the eggs, one at a time; beating well after each.
Add the vanilla extract, beat well.
In another bowl combine together, the flour, baking powder, and baking soda.
Gradually add flour mixture to the creamed mixture, and mix well.
Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together.
Heat oven to 350 degrees.
Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart.
I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies.
Bake cookies in 350 degree oven for 15 minutes.
After removing baking stones from the oven, do not remove cookies from the baking stones just yet.
Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely.
You should end up with 49 (3-inch) cookies.
Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.