Cherry Almond Oat Breakfast Cookies

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Cherry Almond Oat Breakfast Cookies
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  • Prep 10 min
  • Total 20 min
  • Servings 36
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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


  • 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.

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 Facts are not available for this recipe
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