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Cinnamon Chex® Breakfast Cookies

Blogger Cheri Liefeld of Adventures in the Kitchen combines oats Cinnamon Chex® cereal and dried cranberries to create a hearty breakfast on the run with this Cinnamon Chex® Breakfast Cookies Recipe.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 18

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Take the cookie dough out of the refrigerator about 30 minutes before using it to let it soften.

Place the cereal in a plastic bag and squeeze the bag with your hands to crush.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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