Breakfast in a Cookie

Sweet and crunchy, these cookies are perfect for dunking into milk.

I am forever recycling ingredients into cookies. This time, it was a sweetened whole-grain cereal with dried fruit that the kids conveniently ignored for months. So into dough it went. The cookies turned out to be great—crispy and crunchy at first, then soft and pliable after a few days in the cookie jar. I imagine you can use any kind of cereal you like.  I wouldn’t recommend Fruit Loops or Cocoa Puffs, though—too sweet. But then those cereals don’t stay around long enough to be recycled anyway.

Breakfast Cookies

3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup shortening or butter
1/4 cup water
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 cup oatmeal
2 cups sweetened flaked cereal with dried fruit (I used Post Great Grains with raisins, dates and pecans)

1. Preheat oven to 350F.

2. Beat sugars and shortening until creamy. Add water, egg and vanilla; mix well.  Add flour, baking soda and salt; mix well.  Stir in oats and cereal. Place tablespoons onto baking sheet. Bake 10 minutes. Yield: 32 cookies.


4 thoughts on “Breakfast in a Cookie

  1. Great recipe. I make mine with very similar ingredients, adding either chocolate chips or white chocolate chips. I also add more pecans because the cereal doesn’t have quite enough. These are terrific cookies.

  2. I love this recipe…you have paid homage to recycling and breakfast on the go in one fell swoop Jill. I think everything is better with oatmeal, don’t you. Thanks for sharing this fun and easy recipe.

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