Honey Nut Cheerios Cookies Recipes

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HONEY & NUT CHEERIOS SQUARES



Honey & Nut Cheerios Squares image

This is a very simple, yet very tasty, snack bar recipe. I like to use half regular variety Cheerios and half Multigrain Cheerios, but you can use any variety you like. You might also try mixing in some dried fruit or chocolate chips, but I prefer them as is. Especially if you use Multigrain Cheerios, this is a healthier bar than Rice Crispy treats. My whole family likes them, and they are great to make with kids. (Obviously, supervision is needed for the stove with younger children, but an older child can make these themselves.) Prep time includes cooling time.

Provided by Candiss

Categories     Bar Cookie

Time 19m

Yield 36 bars

Number Of Ingredients 5

1/2 cup honey
1/2 cup white sugar
1/2 cup crunchy peanut butter
5 cups Cheerios toasted oat cereal
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Measure honey and sugar into a large saucepan.
  • Heat just to boiling.
  • Add peanut butter and stir until melted.
  • Remove from heat and stir in Cheerios, mixing thoroughly to coat evenly.
  • Fold into a buttered 13x9 pan.
  • Allow to cool one minute.
  • With slightly wet hands, gently press mixture down so that bars will be compact and hold their shape.
  • Allow to cool thoroughly, about 15 minutes.
  • Cut into squares.

CHEERIOS JUMBO BREAKFAST COOKIES



Cheerios Jumbo Breakfast Cookies image

Make and share this Cheerios Jumbo Breakfast Cookies recipe from Food.com.

Provided by hellokitty

Categories     Drop Cookies

Time 24m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 12

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or 1 1/2 cups all-purpose flour
1 cup old fashioned oats or 1 cup quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

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).

Nutrition Facts : Calories 367.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 35.8, Sodium 327.9, Carbohydrate 55, Fiber 4.3, Sugar 29.6, Protein 7.6

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