Cherry Almond Oat Breakfast Cookies

Cherry Almond Oat Breakfast Cookies

Blogger Stephanie Wise of Girl versus Dough bakes a sweet treat for breakfast using Honey Nut Cheerios® Medley Crunch cereal.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

3

dozen

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.
Makes 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.