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Instructions. Preheat your oven to 350 °F. Get out two baking sheets and set aside. Beat the butter, peanut butter, and sugar in a large bowl with an electric mixer until light and fluffy. Blend in the egg completely, then mix in the vanilla. Whisk together the flour, baking powder, and salt.
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Beat in the egg, milk, and vanilla. Add the cinnamon and salt. Add the flour, mixing until the dough comes together. Stir in the granola, chocolate chips, cranberries, and nuts. Drop cookies onto a parchment-lined baking sheet, flattening the tops slightly. Bake at 350 degrees F for 10 to 13 minutes.
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Preheat oven to 375°F. In large bowl stir together first 4 ingredients. Stir in eggs, butter, and vanilla. Mix well. Stir in cereal and chips. Drop 1 - inch balls on ungreased cookie sheet. bake @ 375 for 9 - 11 minutes.
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Next, add the chocolate chips and peanut butter to a large microwave-safe bowl. Whenever you heat chocolate, you should microwave on medium power for 30 seconds. Then, if it's still not silky smooth, reheat in increments of 5 or 10 seconds, depending on your microwave, stirring with a rubber spatula after each increment.
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Directions. 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.
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Instructions. 1. Preheat oven to 350-degrees and line three cookie sheets with parchment paper. Set aside. 2. In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium speed until creamy. Add the white sugar and brown sugar to the butter and mix until light and fluffy.
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Add in the flour and mix on low until just combined and then mix in the crushed cereal until evenly incorporated. Finally stir in the reserved cup of uncrushed cereal. Drop the dough on a parchment lined baking sheet using a medium cookie scoop. Bake for 9 - 10 minutes until edges begin to golden and the tops are just set.
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2 cups Cinnamon Toast Crunch Cereal. Using a ¼ cup (2 ounce) cookie or ice cream scoop, scoop out the dough and place on the baking sheet. Gently press 3-4 pieces of Cinnamon Toast Crunch squares into the top of each cookie dough ball. Wrap the baking sheet with plastic wrap and place in the refrigerator for at least 12 hours.
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Instructions. Heat oven to 350 degrees. Melt butter and mix with sugar and brown sugar in large bowl until sugars are dissolved. Add vanilla and egg and mix until thoroughly combined. In another bowl, combine flour, baking soda, salt. Add dry ingredients to the bowl with the butter mixture.
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Line two baking trays with parchment paper and set aside. Combine Wet Ingredients: In a medium bowl, mix coconut oil and coconut sugar, using a fork until combined. Stir in maple syrup and vanilla until smooth. Add Dry Ingredients: Add baking powder, almond flour, coconut flour and cinnamon until dough is combined.
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Preheat oven to 350°F/176°C. In a large bowl, using an electric beater on medium speed, cream together the butter, sugars and egg until smooth. Add in the flour, vanilla extract, cinnamon, baking soda and salt. Beat on low speed until well combined. Mix in the cereal flakes, dried cranberries and rolled oats.
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Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2" apart on prepared cookie sheets. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
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Stir in cereal mixture by hand. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies. Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool.
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Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats; set aside. Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together. With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes.
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1. Lucky Charm Cookies. These melt-in-your-mouth cookies are incredible. They're buttery, sweet, and dotted with white chocolate chips and marshmallows. The cookies themselves are even softer than the Lucky Charms marshmallows, so you probably won't even need a glass of milk. 2. Rice Krispie Cookies.
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Mix cereals, oats, nut butter, and honey to create homemade protein balls. Mix into Puddings or Custards. Add cereal to your pudding or custard for a crunchy dimension. Soak Cereal Milk. Immerse cereal in milk for flavor, then use the milk in recipes ranging from cakes to ice cream. Add to Homemade Trail Mix.
