I’ve been a bad blogger. I’ve totally been MIA. Sorry I didn’t update while I was out… but I was in Paris! Carpe Diem! More on Paris, later… I’m just glad to be home.
Honey Nut Cheerio has always been one of my favorite cereals. I always try to convince the DB to get the pack from Costco when we’re there, but he argues that it’s just too much Cheerio for two people. Fine, you win. So, I drove over the local grocery store and buy it there instead. I was curious as to if Cheerios would go well in a cookie, so I gave it a quick Google. Sure enough, someone else has thought of it before me!
Cheerio and snickerdoodles. Why haven’t I thought of it before? They sound like they go together.. the cinnamon, sugar, and honey.. and of course they did! These cookies were so good. I kept eating the cookie dough like there was no tomorrow. I also refrigerated my dough overnight just to make sure the cookies were going to come out sturdy. The Cheerios gradually softened while in the fridge, so the cookie dough only tasted good just after mixing (I’m not encouraging you to eat cookie dough.. that’d be terrible of me!). The cookie turned out a bit crispy on the edges and soft with the bite. Adapted from The Caramel Cookie.
- 8 tablespoons butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 cup oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 3/4 cups Honey Nut Cheerios
For cinnamon sugar:
- 1/4 cup sugar
- 1 tsp cinnamon
- Mix together flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
- Cream butter and both sugars together until well mixed. Add in the egg and vanilla.
- Mix in the dry mixture to the wet mixture. Slowly stir in the Cheerios.
- Chill the dough for 2 hours.
- Preheat oven to 375 degrees.
- Shape dough into balls and roll in cinnamon sugar mixture. Bake for 10-12 minutes. Cool on baking sheet for 5 minutes before moving cookies to a cooling rack.