Fruit N Cereal Cookies Recipes

Steps:

• In a large bowl, combine the cornflakes, apricots, peanuts, dates, coconut and sesame seeds. In a large saucepan over low heat, melt butter and marshmallows; stir until smooth. Pour over cereal mixture; toss to coat. Press into a greased 13-in. x 9-in. dish. Cool. Cut into bars. Store in an airtight container.

Steps:

• 1. In small bowl stir together flour, baking powder and soda. Set aside.2. In large mixing bowl beat butter, shortening, brown sugar and granulated sugar on medium speed of electric mixer until combined. Add eggs, orange juice and vanilla. Beat well. Add flour mixture. Beat until combined. Stir in KELLOGG'S COMPLETE ALL-BRAN WHEAT BRAN FLAKES cereal, KELLOGG'S RICE KRISPIES cereal, cherries and coconut. Drop by level tablespoons onto baking sheets.3. Bake at 375°F about 9 minutes or until light brown. Transfer to wire racks. Cool completely.

Steps:

• Place cereal in a food processor; process until finely crushed. Add cream cheese; process until blended. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten to 1/4-in. thickness; re-dip glass in sugar as needed. Freeze 30 minutes or until firm., In a microwave, melt candy coating and shortening; stir until smooth. If desired, stir in lemon extract. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, immediately decorate with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; gradually add to creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 8-10 minutes. Remove to wire racks to cool.

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cereal.
• Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet to cooling rack.

Steps:

• preheat oven to 375.
• combine dough and 1/2 cup of the cereal in large bowl.
• divide dough into 32 balls and refridgerater for 1 hour.
• remove dough from refridgerater and roll in remaining cereal to coat
• place cookies on ungreased cookie sheet.
• bake 10 min or until lightly browned. remove to wired rack and cool.

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.