Crispy Chocolate Chip Cereal Cookies Recipes

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CHOCOLATE CHIP COOKIE CEREAL



Chocolate Chip Cookie Cereal image

Winning the breakfast cereal battle one cookie at a time! Healthy, whole grain, tastier than anything you'll get in a box, AND easy to make. The only problem is making it last until breakfast. This cereal is crisp, holds milk well, and unlike most store-bought cereal it is very filling. Feel free to play around with the the flours. I used soft white wheat flour, for a lighter product. If you use regular hard wheat you might want to decrease the wheat flour and increase the oat flour to make it less dense.

Provided by Wigglesworth

Categories     Chocolate Chip Cookies

Time 37m

Yield 10 1/2 cup servings

Number Of Ingredients 10

1/4 cup butter
1/8 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/4 cup applesauce
1 1/4 cups wheat flour
1 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature chocolate chip (or less)

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.

Nutrition Facts : Calories 210, Fat 8, SaturatedFat 4.6, Cholesterol 12.2, Sodium 167.5, Carbohydrate 34, Fiber 3.4, Sugar 13, Protein 3.9

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