Description
You’re going to love these cereal cookies! Made with Corn Flakes, Cocoa Krispies, oats, and chocolate chips, these cookies are full of texture and oh-so delicious.
Ingredients
Scale
- 168 gm (3/4 cup) unsalted butter, softened
- 212 (1 cup, unpacked) light brown sugar
- 133 gm (2/3 cup) granulated sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 250 gm (2 cups, spoon and leveled) all-purpose flour
- 80 gm (1 cup, spoon and leveled) old-fashioned oats
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup Cocoa Krispies cereal
- 1 cup Corn Flakes cereal
- 165 gm (3/4 cup) semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until light and creamy. Mix in the eggs one at a time, then mix in the vanilla. Scrape down the sides and bottom of the bowl.
- In a separate bowl, whisk the flour, oats, kosher salt, baking soda, and baking powder together. Add the dry ingredients to the creamed mixture in 2 additions, mixing on low speed after each addition until just combined. Be careful not to overmix the dough.
- Add the Cocoa Krispies, Corn Flakes, and chocolate chips to the dough and fold in by hand using a sturdy rubber spatula.
- Cover the dough tightly and place in the fridge to chill for 1 hour. Meanwhile, preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Drop the cookie dough onto the prepared baking sheets in 2-tablespoon balls (I use a #40 spring-loaded cookie scoop for this), spacing 2 to 3″ apart. Bake for 11 to 12 minutes, rotating the baking sheet front-to-back halfway through bake time, until the edges of the cookies are lightly browned. Allow to cool slightly on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 1 week.