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Cheerio Cookies

by on August 23, 2007 · 15 comments

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 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.

cheerio chocolate chip cookies.jpg

Cheerio Cookies

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 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.

I am not quite sure of the yield yet, as I only baked part of the dough.

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Published on August 23, 2007

{ 15 comments… read them below or add one }

Hannah August 23, 2007 at 1:41 pm

What a great idea for using up extra cereal! I bet this would be great using a bunch of different varieties, too… Thanks for the inspiration!

Anonymous August 23, 2007 at 4:01 pm

Happy BDAY to Fuzz (albeit a bit late)! Those cheerio cookies look fun – a nice change from rice krispies bars. :) Must try soon!

Anonymous August 23, 2007 at 11:52 pm

Cheerio cookies sounds very intriguing! I’m adding these to my list of cookies to make.

Lenore August 24, 2007 at 9:00 am

Those look and sound good…definitely adding them to the list of things to bake.

Happy Birthday to Fuzz (I’ve been browsing your blog for ages, have tried several of your recipes, but never left a comment)!

Debbi August 24, 2007 at 11:02 pm

These were absolutely delicious. If you like a crunchy cookie, you will love these. I did add more chocolate chips as they were for the kids and they love chocolate of course. You couldn’t even tell these had oatmeal in them at all. I’ll be making these again for sure! Thanks!

Anna August 24, 2007 at 11:06 pm

Debbi, I loved the cookies too. In my personal file system, I have put them in the list of “Top Cookies”.

Amy W August 27, 2007 at 10:15 am

As a parent of a peanut allergic child, any idea what I can substitute for the peanut butter? Would the soy stuff work?

Anna August 27, 2007 at 11:08 am

Hi Amy, I think almond butter or any other type of nut butter would work well. In fact, I plan to try these with almond butter in the near future. If you try it, let me know.

Cindy September 12, 2007 at 10:13 am

Anna, it’s another great cookie recipe. There have been several I’ve wanted to try and I’m glad I tried this one. My guys love Cheerios and they add a nice crunch to the cookies. I highly recommend them.

Carol December 13, 2007 at 1:29 pm

These are also great with butterscotch chips!

Lois February 21, 2009 at 12:38 pm

What a great recipe! Cookies are crispy and have wonderful flavor. I doubled the recipe right away and glad I did! Thank you so much for sharing!

Janie April 26, 2010 at 11:30 pm

A GREAT recipe! I used homemade granola instead of oatmeal and almond butter instead of peanut butter. They turned out so delicious! As always, do NOT over bake!

Cat August 12, 2010 at 1:13 pm

Great cookies! Try them with raisins! They’re a good subsitute for chocolate chips, if you’re not much of a sweet tooth.

I think 375° was a bit too high of a temperature for the cookies though. The bottoms all turned out severely burnt. :(

Nevertheless, this is a wonderful recipe I would definitely recommend!

Anna August 12, 2010 at 1:33 pm

Cat, your oven might be running a little hotter than 375 if the bottoms were severely burnt. If you’ve tested it and it’s not, maybe try a different cookie sheet or stack two to get some insulation? Bottoms shouldn’t be burnt at 10 minutes, but ovens and cookie sheets vary.

Lisa C. August 29, 2010 at 7:49 pm

I made these as our post soccer game snack – the girls and the parents LOVED them! I made two more double batches today because family wanted more… Awesome cookies! I followed the recipe exactly, using multi-grain cheerios instead of regular cheerios. Awesome cookie recipe -it’s a keeper. Thanks!

Oh, I baked them in my convection @350 degrees for 10 minutes and that was perfect~

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