Skip to Content
Menu

Cherry Almond Oat Breakfast Cookies

  • Save Recipe
  • Prep 10 min
  • Total 20 min
  • Servings 36
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Stephanie Wise
Updated May 26, 2020
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 pouch (17.5 oz) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cookies hold up well when dunked in your morning coffee or milk.
  • tip 2
    Serve these breakfast cookies as a sweet treat for brunch.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">