Cinnamon Chex® Breakfast Cookies

 

1

roll Pillsbury® refrigerated sugar cookies, slightly softened

1 1/2

cups Cinnamon Chex® cereal, crushed

1

cup old-fashioned or quick-cooking oats

3/4

cup sweetened dried cranberries

1/2

cup white vanilla baking chips, if desired

• 1 Heat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
• 2 In large bowl, break up cookie dough. Add cereal, oats and cranberries; mix well.
• 3 Drop dough by tablespoonfuls onto cookie sheets.
• 4 Bake 15 to 17 minutes or until light golden brown around edges. Remove from cookie sheets to cooling rack to cool completely.