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Cinnamon Chex® Breakfast Cookies

Cinnamon Chex® Breakfast Cookies
  • Prep 25 min
  • Total 25 min
  • Servings 18

Cookies for breakfast? Yes, when they're made with Cinnamon Chex breakfast, cooking oats and dried cranberries! ...MORE+ LESS-

Cheri Liefeld Cheri Liefeld
December 12, 2011

Ingredients

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

Steps

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  • 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

  • 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

No nutrition information available for this recipe

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