Crispy Chocolate Chip Cheerio Cookies
These cookies are just a fun way to use Cheerios. The cereal adds a little crunch. The dough is an odd one that likes to fall apart, but the dry dough results in crispy, crunchy cookies. Be sure to bake them until they are are quite brown, and let cool completely for crunch.
Servings 45 cookies or more
Cost 5
Ingredients
- 1 ½ sticks unsalted butter, cool room temperature (170 grams)
- 1 ½ cups granulated sugar (300 grams)
- ¼ cup water
- 1 ½ teaspoons vanilla
- 1 teaspoon salt (use ½ if using salted butter)
- ½ teaspoon baking soda
- 1 large egg
- 1 ½ cups all purpose unbleached flour (190 grams)
- 4 cups Cheerios, lightly crushed or chopped after measuring (114 grams)
- 1 cup oats
- 1 ½ cups dark or semisweet chocolate chips
Instructions
- Heat oven to 375 degrees. Line a couple of large baking sheets with parchment paper or grease very lightly. I recommend the parchment. The dough is designed to spread and the parchment helps them spread a bit more evenly.
- Beat cool butter until creamy. Add sugar and continue beating until light. Reduce speed of mixer to medium and beat in water, vanilla, salt and baking soda. Add egg and beat just until it’s incorporated.
- Add the flour followed by 3 cups of the Cheerios, oats and chocolate chips. Stir well and then add the remaining Cheerios gradually or not at all.
- Use a medium size cookie scoop to scoop up balls of dough. Press them as tightly together as you can. For a more even bake you can attempt to press the tops down flat, but be careful because the dough is likely to fall apart.
- Arrange about 2 ½ inches apart on baking sheets and bake for about 12 to 14 minutes (they should spread and brown quite a bit). When done, let cool for a few minutes on the baking sheet then slide parchment from baking sheet. Carefully transfer cookies to a wire rack and let them cool completely.