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Cherry Almond Oat Breakfast Cookies

  • Prep 10 min
  • Total 20 min
  • Servings 36

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. MORE + LESS -

Stephanie Wise Stephanie Wise
February 7, 2013

Ingredients

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

Steps

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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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