Cheerios Cookies Recipes

CHEERIOS COOKIES

Steps:

• Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly.
• Sift flour, salt, soda and baking powder.
• Fold into the first mixture.
• Add oatmeal, Cheerios and chocolate chips.
• Drop by tblsp onto ungreased cookie sheet.
• Bake at 375° for 10-12 minutes.
• I got 82 cookies , using a small cookie scoop that holds approximately 1 Tblsp dough.

CHEERIOS JUMBO BREAKFAST COOKIES

Steps:

• Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
• Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
• Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
• *If using spread, use only stick that has more than 65% vegetable oil.
• High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
• (The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

CRUNCHY CINNAMON BURST CHEERIOS® COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, beat brown sugar, butter, shortening and eggs with electric mixer on medium speed until creamy. Add flour, cream of tartar, baking soda, salt and 1/4 teaspoon of the cinnamon. Beat on low speed until blended. Stir in cereal, coconut and pecans.
• In small bowl, mix granulated sugar and 1 teaspoon cinnamon. Shape dough into 1 1/4-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets; flatten with glass dipped in sugar mixture.
• Bake 8 to 10 minutes or until light golden brown. Sprinkle with sugar mixture. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

NO BAKE CEREAL COOKIES

Steps:

• Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
• Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
• Allow to cool before slicing bars.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

NO-BAKE 3-INGREDIENT CHEERIOS™ BARS

Steps:

• Spray bottom and sides of 13x9-inch pan with cooking spray. In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth. Remove from microwave.
• Immediately stir in cereal until evenly coated. Pour cereal mixture into pan. With buttered back of a spoon, press mixture in pan until even. Cool at least 10 minutes.
• With table knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars. Store in loosely covered container.