Total Chocolate Chunk Cookies are from a recipe I created a long time ago when Total cereal was on sale. The original version actually called for Wheaties, so if you have Wheaties you can use those instead. However, I really like the flavor of the Total. Plus I feel like I'm getting extra nutrition, thanks to all those old Total cereal commercials where they showed how many bowls of "the other cereal" you'd have to eat to get the same amount of vitamins.
Total Chocolate Chunk Cookies Tips
To make these cookies, you'll need a food processor to grind the oats, cereal and walnuts. For the best results, weigh you flour. If you don't have a scale, stir the flour really well to aerate it, then spoon it into the cup. The cookies are chocolate chunk, but I usually use chocolate chips instead of the chunks, so use whatever type of chocolate you have. These might even be good with butterscotch or another flavor morsels. If you feel like the cookies aren't crunchy enough, try reducing the baking temperature to 325 degrees and baking for a longer time.
Total Chocolate Chunk Cookies
- ½ cup oats
- 1 ¼ cups Total cereal
- ½ cup whole walnuts
- 6 tablespoons unsalted butter room temperature
- ½ cup light brown sugar lightly packed
- ½ cup packed granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour 5.6 oz/160 grams
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon plus an extra pinch of salt
- 5 oz semi-sweet or bittersweet chocolate cut into chunks or about ¾ cup of chocolate chips
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In bowl of food processor, process oats until fine. Add cereal and walnuts to processor with ground oatmeal and pulse until cereal is finely crushed and nuts are fairly well chopped.
- Cream butter and both sugars in a mixing bowl using high speed of an electric mixer; add egg and vanilla and beat just until egg is mixed in. Add the baking powder, baking soda and salt; stir well to mix. Scrape sides of bowl and stir in flour mixture and cereal mixture.
- Shape into 1 ½ inch balls, then press the balls lightly so they have slightly flat tops. That is, unless you want rounded tops. Place on cookie sheets, spacing 2 ½ inches apart and bake for 15 minutes or until edges start to brown. Cool on cookie sheet for 5 minutes, then transfer to a rack to finish cooling.