Cinnamon Chex® Breakfast Cookies

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

18

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.
Makes 18 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

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