Best Cereal Cookies Recipes

NO BAKE CEREAL COOKIES

Steps:

• Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
• Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
• Allow to cool before slicing bars.

CEREAL COOKIES

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.

BABY CEREAL COOKIES

Steps:

• Preheat oven to 375.
• Grease a cookie sheet or spray with nonstick spray.
• Lightly cream molasses and butter.
• Mix in egg and vanilla.
• In a separate bowl, combine flour, baking soda, and cereal.
• Add to the butter mixture.
• Blend.
• Add milk.
• Drop on the cookie sheet 2 inches apart.
• Bake 10-12 minutes.
• (Note: for babies under 12 months, you can easily substitute 2 egg yolks for the 1 whole egg and breastmilk or formula for the whole milk. This is a very flexible recipe, so experiment and enjoy!).

CHEWY CEREAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.

BOTTOM OF THE CEREAL BOX COOKIES

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.

NO BAKE CEREAL COOKIES

Steps:

• In a large pan mix the brown sugar and the syrup.
• When it starts to boil add the vanilla and the peanut butter, stirring well.
• Take it off the heat and add the cereal and coconut. Mix well and drop by teaspoonfuls onto a cookie sheet you have sprayed with non stick spray.
• Let cool.

MISO RICE CEREAL COOKIES

Steps:

• For the cookies: Blend 3 cups of the rice cereal in a blender until it turns to powder, about 25 seconds. Transfer the rice cereal powder to a small bowl and add the corn flour, salt and baking soda; mix to combine. Set aside.
• Add the butter, miso paste and granulated sugar to the bowl of a stand mixer with the whisk attachment. Mix on medium-high speed for 5 full minutes, scraping down the sides with a rubber spatula halfway through. Add the egg and vanilla extract and beat on high for another 5 minutes. Reduce the mixer speed to low and slowly add the rice cereal powder-corn flour mixture. Mix until just fully combined, scraping down the sides of the bowl as needed.
• Just as you did with the rice cereal mixture, slowly pour the all-purpose flour into the dough. Stir on medium-high speed for 10 seconds. Then, use the spatula to gently fold the dough into itself, making sure to fully incorporate any remaining ingredients.
• Set aside two 10-by-15-inch (or similar) sheet pans. Layer each pan with a silicone baking mat or parchment paper. Form 12 balls with the dough about the size of a scoop of ice cream. Arrange 6 per sheet pan and use the back of a 1-cup measure to lightly flatten the tops of each cookie. Refrigerate for 1 hour and up to 24 hours covered with plastic wrap.
• When you are ready to bake your cookies, preheat the oven to 350 degrees F.
• Bake the cookies for 16 minutes on the middle rack of the oven for even coloring. You will know they are ready when they form slightly crisp, golden edges. Here's a food stylist's trick: when you remove the cookies from the oven, you can use a large round metal cookie cutter or a quart container (larger than the size of the cookies) to mold the outside edges of the cookies to give them a perfect round shape. Let the cookies cool to room temperature.
• For the glaze: Combine the miso paste, 1 1/4 cups of the confectioners' sugar, 1/4 cup of the sour cream and 2 tablespoons cold water in a blender. Mix on high until you get a smooth and glossy glaze. You may need to scrape down the sides of the blender with a spatula to loosen any remaining confectioners' sugar. Pour the icing into a small bowl and mix in the remaining 1 cup confectioners' sugar with 2 tablespoons sour cream. Combine until no lumps remain. Set the glaze aside.
• Now, ice and decorate the cookies. For these cookies, I recommend dividing the glaze into two small bowls and adding a few drops of festive food coloring to one bowl. Not all food dyes are created equal, so make sure to read the package instructions before adding the food dye to your glaze. Lightly drizzle the glaze across the cookies. Then, top each cookie with a sprinkle of the remaining rice cereal. Leave the iced cookies uncovered until the glaze dries, 1 to 2 hours.

SALTED PEANUT CEREAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour, baking soda, and baking powder together in a medium bowl.
• Cream white sugar, brown sugar, shortening, and eggs together in a large bowl with an electric mixer until smooth. Gradually add flour mixture to the wet ingredients, mixing it in on low speed until combined. Mix in oats, cornflakes, and peanuts by hand.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets; flatten each cookie with the bottom of a glass.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 to 2 minutes before removing to a wire rack to cool completely.

CRISPY CEREAL COOKIES

Steps:

• In large mixing bowl, combine cake mix, egg water and oil.
• Beat on low speed for 1 minute or until blended.
• Stir in cereals, coconut and nuts. Mix well.
• Drop dough by rounded tspful onto prepared cookie sheets.(greased, sprayed or lined with parchment paper about 2" apart.
• Bake one sheet at a time, for 9-11 minutes or until lightly browned.
• Cool 1 minute on baking sheets or until firm then transfer cookies to racks and cool completely.

GOLDY BEAR'S CEREAL KILLER COOKIES

Steps:

• Preheat the oven to 375.
• In a small bowl, mix the oats with the brickle chips.
• Sift the flour, baking soda, baking powder, and salt together.
• In a food processor, mix the sugars until blended, then gradually add the butter.
• Continue to process until creamy and smooth.
• Add the eggs and vanilla and process until blended.
• Add the flour mixture and process just until combined.
• Pour this mixture over the oats and brickle chips and stir until well combined.
• Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
• Bake 12 to 15 minutes, or until golden.
• Cool on wire racks.

RICE CEREAL EVERYDAY COOKIES

Steps:

• 1. Cream butter, oil and sugars. Add eggs and vanilla; beat well.
• 2. Combine flour, cream of tartar, baking soda and salt; stir into butter mixture.
• 3. Stir in rice cereal, oats, coconut and nuts. Drop by teaspoonful's on ungreased baking sheet, flatten slightly.
• 4. Bake at 350 º F. on lower shelf of oven for five minutes. Move to middle of oven and finish baking until lightly browned, about five minutes. Remove from sheets and cool. Makes six dozen crisp cookies.

CEREAL COOKIES FOR BABIES

Steps:

• Preheat oven to 300 degrees.
• Cream together shortening and sugar.
• Add eggs, baking powder, salt, vanilla, and water.
• Mix until well blended.
• Gradually stir in cereal.
• Knead until smooth.
• Shape into 12 cookies or bars with your hands.
• Place on an ungreased sheet.
• Bake 20-30 miuntes or until dry.
• Store uncovered overnight.

CHOCOLATE FOOTBALL CEREAL COOKIES

Steps:

• Microwave chocolate, corn syrup and butter in large microwaveable bowl on High 2-1/2 minute Stirring after 1-1/2 minutes. Blend in vanilla.
• Add cereal: Mix well. Cool 10 minute Shape into 18 (3 inch long) football shapes with lightly moistened hands. Place on wax paper and cool completely.
• Use decorating gel to add laces. Let stand until laces are firm.

COCOA PEBBLES CEREAL COOKIES

Steps:

• Preheat oven to 350.
• Line four cookie sheets with parchment paper and set aside.
• Combine margarine and sugars in the bowl of an electric mixer; beat until fluffy.
• Add eggs and vanilla; beat until smooth.
• Add flour, baking soda, baking powder and salt. Mix to combine.
• With the mixer on the LOWEST setting, stir in Cocoa Pebbles. (If you prefer, you can do this by hand with a silicone spatula or wooden spoon.).
• Drop batter by tablespoonfuls onto prepared cookie sheets. COOKIES WILL SPREAD, so make sure you leave sufficient space between them -- I'd say about two inches.
• Bake for 10-12 minutes. Allow cookies to cool for 3-4 minutes on the tray, then remove with a metal spatula and allow to cool completely on a rack.

CEREAL COOKIES

Steps:

• Mix brown sugar and white sugar in the mixer.
• Add butter, beaten eggs, and vanilla. Mix well.
• Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well.
• Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut. (When I do this in my mixer the batter is very thick.).
• Spoon on a cookie sheet and flatten a little with a fork or spoon.
• Bake at 400 degrees for 8-10 minutes.

BLUEBERRY-LEMON CEREAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cornflakes, rice cereal, oats, baking soda, and salt together in a large bowl.
• Beat canola oil, sugars, vanilla, egg, and lemon zest in a separate bowl until well blended. Stir in dried blueberries. Add to the dry ingredients and stir to combine.
• Drop tablespoonfuls of dough 2 inches apart onto insulated cookie sheets.
• Bake in the preheated oven until just starting to brown, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CEREAL RANGER COOKIES

Steps:

• Cream shortening.
• Add sugar and eggs.
• Sift flour, salt, soda and baking powder together.
• Combine ingredients.
• Drop by spoonfuls on greased cookie sheet.
• Bake in moderate oven (350 degrees) until done.

CRUNCHY NO-BAKE CEREAL COOKIES

Steps:

• Line a large baking tray with parchment paper. Pour cereal into a large bowl.
• Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
• Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.

BREAKFAST OATMEAL AND CEREAL COOKIES

Steps:

• take the oatmeal and pour all 3 packets in a bowl. then add the milk or water and stir until it is a moist batter. add 1/4 cup of sugar and cinammon to the batter then mix well.
• take spoon fulls of batter and place on a microwave safe plate. put in microwave for 1 minute. take out and let cool for 1 minute before making the topping.
• for topping take the frosted flakes and put in plastic bag and crush. crush until cereal is finely crushed. repeat with the trix cereal. after all cereal is crushed put in a bowl. stir the 2 cereal together. now add a few pinches of sugar and cinammon. stir. then sprinkle topping on cookies. (optional) then take 1/4 cup of milk and pour on the center of cookies so they are moist. let it sit for 1 minute. ENJOY!

COCONUT CEREAL COOKIES

Steps:

• Sift together flour, salt and baking soda and set aside to add later.
• Cream together shortening and both sugars in mixing bowl for one minute. Mix at medium speed until light and fluffy, about three minutes. Add eggs and vanilla to flour mix while on low speed until combined. Add coconut, oats and corn flakes to dough. Mix at low speed until combined.
• Let dough rest 30 minutes.
• Divide into five equal parts and form into rolls.
• Slice each roll into 20 pieces; place on ungreased pan. Flatten to 1 /4 inch.
• Bake in oven preheated to 375 degrees for 12 to 14 minutes, or until lightly brown. Remove from pan while still warm. Recipe makes about 100 cookies.