Cerealcookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.

Steps:

• Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream the butter and sugar until fluffy and smooth, 3 to 4 minutes. Add the eggs one by one, completely incorporating the first one before adding the second, and making sure to scrape the sides between additions. Beat in the almond extract.
• Add the dry ingredients: In a large bowl, stir to combine the flour, baking powder and salt. Lower the mixer speed to medium-low and pour the flour mixture into the butter mixture in four parts, taking time to blend in and scrape the sides of the bowl back to the center between each addition, until all is combined.
• Finish the dough and chill: Add the milk 1 tablespoon at a time to the dough and blend until it becomes smooth but firm enough to form balls (you may not need all of the milk). Turn off the mixer and add the cereal, folding it in by hand using a rubber spatula or wooden spoon. Divide the dough in half and roll into logs 2 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.
• Bake and cool the cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F; line two baking sheets with parchment. Remove the cookie dough from the plastic wrap and slice into 1/2-inch-thick discs. Place 6 discs at least 3 inches apart on each prepared baking sheet (refrigerate the remaining dough until ready to bake). Bake until golden and crispy around the edges, 12 to 15 minutes. Let the cookies cool completely on the baking sheets. Once the baking sheets are cool, bake the remaining cookies.

Steps:

• Mix brown sugar and white sugar in the mixer.
• Add butter, beaten eggs, and vanilla. Mix well.
• Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well.
• Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut. (When I do this in my mixer the batter is very thick.).
• Spoon on a cookie sheet and flatten a little with a fork or spoon.
• Bake at 400 degrees for 8-10 minutes.

Steps:

• Grease a 15x10x1-in. pan. In a large bowl, combine first 4 ingredients., In a large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Stir in honey until blended. Pour over cereal mixture; stir until evenly coated. Cool 5 minutes., Stir in M&M's and raisins; press into prepared pan using a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in an airtight container.

Steps:

• 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.

Steps:

• 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.

Steps:

• In large mixing bowl, combine cake mix, egg water and oil.
• Beat on low speed for 1 minute or until blended.
• Stir in cereals, coconut and nuts. Mix well.
• Drop dough by rounded tspful onto prepared cookie sheets.(greased, sprayed or lined with parchment paper about 2" apart.
• Bake one sheet at a time, for 9-11 minutes or until lightly browned.
• Cool 1 minute on baking sheets or until firm then transfer cookies to racks and cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
• Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. 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 completely.

Steps:

• In a large pan mix the brown sugar and the syrup.
• When it starts to boil add the vanilla and the peanut butter, stirring well.
• Take it off the heat and add the cereal and coconut. Mix well and drop by teaspoonfuls onto a cookie sheet you have sprayed with non stick spray.
• Let cool.

Steps:

• Line a large baking tray with parchment paper. Pour cereal into a large bowl.
• Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
• Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.

Steps:

• In large mixing bowl with an electric mixer, beat shortening, brown sugar, honey and eggs until creamy.
• Add almond extract and yogurt.
• Mix well. Add flour, baking soda and salt, mix until well combined.
• Add corn flakes, nuts, wheat germ, cereal and coconut, stir by hand until blended well.
• Drop dough by rounded tspoonfuls onto ungreased baking sheets.
• Flatten cookies slightly with fork or fingers.
• Bake in preheated 375* for 8-10 minutes or until light golden bronw.do not overbake.
• I sometimes add leftover dried or fresh fruit to these cookies.