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Cherry Almond Oat Breakfast Cookies

 3 Ratings
3 Comments
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 36

Here's a portable way to enjoy cereal for breakfast, made easy with Betty Crocker sugar cookie mix and Honey Nut Cheerios Medley Crunch cereal.

Stephanie Wise Recipe by Stephanie Wise
February 7, 2013

Ingredients

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

Directions

  • 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.

Expert Tips

These cookies hold up well when dunked in your morning coffee or milk.

Serve these breakfast cookies as a sweet treat for brunch.

Nutrition Information

No nutrition information available for this recipe.

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