Fuzz says thank you for all the birthday wishes. She enjoyed hosting her first sleepover and is looking forward to another. Her favorite presents were a beading kid, a Lil’ Lovable Fluff Factory and Aquadots, which were surprisingly fun.
Now let’s move on to Cheerio Cookies!
I found this recipe a few weeks ago and thought it sounded both interesting and practical – a good way to use up a box of Cheerios. Not that there’s anything wrong with plain Cheerios, but sometimes you need to use up one cereal to make room for a box of some new cereal.
Unfortunately, the plan backfired. The cookies were so good I am now tempted to go buy another box of Cheerios so that I can make more! Well, not really, but that could happen. These cookies are thick, have a bit of a crunch from the Cheerios, and a hint of oaty, nutty flavor. The peanut butter is barely noticeable, but don’t leave it out because it’s important to the over all outcome of the cookie.
Final note. I was worried the cookies might look weird with whole Cheerios sticking out of them, so a put the Cheerios in the food processor and pulsed it just enough to chop the O’s. This worked very well, but I think the cookies would be fine with whole Cheerios.
- 8 tablespoons unsalted butter, room temp.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup peanut butter
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all purpose flour
- 1/2 teaspoon EACH - baking powder, baking soda and salt.
- 1/2 cup oatmeal (I used quick cooking - not instant)
- 1 1/2 cups Cheerios
- 1 cup semi-sweet chocolate chips (a little more if you like chocolate)
- Cream the butter and both sugars with an electric mixer.
- Stir in the peanut butter, egg and vanilla.
- In a separate bowl, stir together the flour, baking powder, baking soda and salt, then add the flour mixture to the butter mixture; stir until incorporated. Add the oatmeal, Cheerios and chocolate chips.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake at 375° for 10-12 minutes.