Chocolate Chip Cookie Cereal Recipes

CHOCOLATE CHIP COOKIE CEREAL

Steps:

• Cream together better, sugars, and vanilla. Stir in applesauce.
• Combine flours, baking soda and salt. Add to butter mixture.
• Stir in chocolate chips.
• Roll small handfuls into half inch thick logs (like play dough snakes). To make the dough easier to handle I pat the sides of each handful with a little oat flour. Put the logs on a cookie sheet lined with wax paper and freeze for about 20 minutes (or longer).
• Cut the logs into quarter inch disks. If you've frozen the dough for a long time, let it soften a bit before cutting so it doesn't crumble. Place the little cookies on parchment lined cookie sheets. They can be close together but not touching. (This step can be time consuming if you are too particular. Just remember that people who get to eat cookies for breakfast probably won't care if each mini cookie is perfectly formed or if they are perfectly spaced on the cookie sheet. Dump them on the pan, take a few seconds to spread them out, and that's that. Better yet, arm your kids with butter knives and let them do the cutting.).
• Bake at 300 degrees for 17 minutes. If you bake on an (ungreased) cookie sheet without parchment paper, or if the cookies are spaced far apart, decrease baking time to 15 minutes.
• Cool cookies on baking sheet for five minutes before removing. Allow to cool completely before storing or eating. The cooled cookies should be cereal-crisp.
• Brag to your friends that you ate cookies for breakfast.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CRISPY CHOCOLATE CHIP CEREAL COOKIES

Steps:

• In a large bowl cream together, the butter and both sugars, until light and fluffy.
• Add the eggs, one at a time; beating well after each.
• Add the vanilla extract, beat well.
• In another bowl combine together, the flour, baking powder, and baking soda.
• Gradually add flour mixture to the creamed mixture, and mix well.
• Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together.
• Heat oven to 350 degrees.
• Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart.
• I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies.
• Bake cookies in 350 degree oven for 15 minutes.
• After removing baking stones from the oven, do not remove cookies from the baking stones just yet.
• Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely.
• You should end up with 49 (3-inch) cookies.
• Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.

NO-BAKE CHOCOLATE CEREAL DROPS

Steps:

• In 2-quart saucepan, heat butterscotch chips and chocolate chips over low heat, stirring constantly, until melted and smooth.
• Gently stir in cereal until well coated. Drop mixture by 24 teaspoonfuls onto waxed paper. Press 3 M&M's™ minis chocolate candies onto each. Refrigerate until firm.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
• Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
• Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
• Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.