Ready to turn your favorite breakfast cereals into something special? I've been baking cookies for longer than I care to mention, and let me tell you – adding crushed cereal to cookie dough is one of those simple tricks that just works. Whether you've got corn flakes going stale in the cupboard or some leftover Cheerios, they'll find a happy home in these cookies.
The trick is knowing how to use the cereal – you can crush it fine to mix right into the dough, or leave it chunky for a proper crunch. I prefer crushing about half the cereal fine and leaving the rest in bigger pieces. That way, you get the flavor through the whole cookie, plus those nice crispy bits.
Start with your basic cookie dough (the one you've probably been making for years), then fold in your chosen cereal. If you're using something sweet like Frosted Flakes, cut back on the sugar in your dough – nobody needs a toothache. For plain cereals like Rice Krispies, the regular amount of sugar works just fine.
Now, what's first on our list? Let's get those mixing bowls out and start baking.
Recipe
Cereal cookies are a delightful twist on traditional cookies that add a wonderful crunch and nostalgic flavor to every bite. By incorporating your favorite breakfast cereals into cookie dough, you create a unique texture that combines the comforting chewiness of a classic cookie with the crispy elements of cereal. This playful approach to cookies reflects the long history of gingerbread tradition and creativity in baking.
This versatile recipe works with various cereal types, from Corn Flakes to Rice Krispies, allowing you to experiment with different flavors and textures. The cereal pieces maintain their crunch even after baking, creating an interesting contrast with the soft cookie base and making these treats particularly appealing to both children and adults.
Ingredients:
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups crushed cereal of choice
- ½ cup chocolate chips (optional)
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together butter and sugars until light and fluffy, then beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until well combined. Fold in crushed cereal and chocolate chips if using. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
For best outcomes, avoid crushing the cereal too finely – you want pieces large enough to provide texture but small enough to incorporate well into the dough. Store cookies in an airtight container to maintain freshness, though they're best consumed within 3-4 days to make sure the cereal maintains its crunch. If the dough seems too sticky, refrigerate for 30 minutes before baking.
Cereal doesn't always have to stay in the breakfast bowl. These clever cookies transform everyday breakfast cereals into delectable treats that bridge the gap between morning and dessert.
The idea originated in the 1960s when home cooks began experimenting with crushed cereals as coating and binding ingredients. Today, cereal cookies have evolved into countless variations, offering a satisfying crunch and nostalgic flavor that works remarkably well in cookie form.
The crushed cereal adds both texture and sweetness while reducing the amount of flour needed, creating a unique twist on traditional cookie recipes.
Conclusion
Old-fashioned cereal cookies are a smart way to use up those boxes sitting in your pantry – and boy, do they make some tasty treats. I've spent many afternoons testing these fifteen recipes, and let me tell you, there's something really satisfying about turning your breakfast cereal into proper cookies. Nothing fancy here, just good, honest baking that works every time. You'd be surprised how well cereals hold up in cookie dough, giving each batch its own special crunch. Some recipes work better than others, and I've made sure to get the measurements just right. Whether you're using cornflakes, rice puffs, or those sweet o-shaped ones, these recipes will show you exactly what to do with them. Think of it as giving your morning cereal a second chance to shine – this time as a proper dessert.