These crunchy cookies can be made with whatever cereals you have on hand-- a great way to use up nearly empty boxes of cereal!
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup butter, softened
cups total of Trix™, Lucky Charms™, Cinnamon Toast Crunch™, Honey Nut Cheerios™, Cocoa Puffs™ and/or Corn Chex™ cereal (including cereal crumbs)
Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cereal.
Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet to cooling rack.
To make bars, make cookie dough as directed above--except press dough in bottom of ungreased 13x9-inch pan. Bake at 350°F 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.