CHEERIOS BREAKFAST COOKIES

CHEERIOS BREAKFAST COOKIES image

Yield 20 cookies

Number Of Ingredients 12

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

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.