Cherry Almond Oat Breakfast Cookies

 

1

pouch Betty Crocker® sugar cookie mix

1

tablespoon Gold Medal® unbleached all-purpose flour

1/2

cup butter, softened

1

egg

1

cup Honey Nut Cheerios® Medley Crunch cereal

1

cup old-fashioned oats

3/4

cup dried cherries

1/2

cup sliced almonds

• 1 Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
• 2 In large bowl, stir together sugar cookie mix, flour, butter and egg until combined. Add remaining ingredients; stir just until combined.
• 3 With hands, roll tablespoonfuls of dough into balls; place 2 inches apart on cookie sheets.
• 4 Bake 10 to 15 minutes or until lightly browned. Remove from oven; cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.