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
- 1/2 cup oats
- 1 1/4 cups Total cereal
- 1/2 cup whole walnuts
- 6 tablespoons unsalted butter room temperature
- 1/2 cup light brown sugar lightly packed
- 1/2 cup packed granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour 5.6 oz/160 grams
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 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.
I have an anemic toddler who won’t take Iron supplements. I am hoping these cookies will help!
I made these yesterday with no nuts, and added a couple tablespoons of ground flax seed. I sprinkled a little course sugar on the top before baking and a tiny bit of pink himalayan sea salt (it’s very fine).
My teenage son loved them as much as my husband and I did. It’s great to eat a cookie that is good for you!
Awesome! Thanks Anna–Total still has a ‘health halo!’
H, ingredients say “corn syrup” but not “high fructose” kind.
Meredith, the cookies are pretty sweet to begin with so Frosted Flakes might be a little too sweet. But that’s just an assumption on my part. They could be Grrrrrrrrrrrrrrrrrrrrreat!
How would Frosted Flakes work? Unlike poor Jess, I have an excess of Frosted Flakes on my shelf (I couldn’t resist the $.99 cent/box sale)….I actually LIKE cocoa pebbles, but maybe Jess should check out Oatmeal Cookie guys recipes….I think that he uses Cocoa Pebbles for some of his treats!
Thanks Anna! I printed the Todd English recipe to try out. =)
runjess–Coco Pebble krispies, perhaps?
Anna, I haven’t had Total in a long time–I know this is an annoying question, but does it have HFC?
AJ, these really aren’t like DoubleTree cookies at all. The’re a bit lighter in color and don’t have nearly as many nuts. I think Double tree uses more oats as well and they definitely don’t use wheat cereal. Did you try the Todd English chocolate chip cookie? It reminds me of DoubleTree’s cookies.
Aw, poor Jess…..saddled with Cocoa Pebbles.
I bought a box of Cocoa Pebbles for a cookie recipe and they aren’t that great as a breakfast cereal, so every time I see a cookie recipe with cereal in it, I think, “Can I finally use up the Cocoa Pebbles?”
Those are great looking cookies! Similarly to what JHudson said, my tea would like these as a companion.
How do these compare to a DoubleTree cookie as far as taste?? They sure look similar! I’ve tried a lot of DoubleTree copycat recipes and they’re just not the same! =(
I will definitely be making these. I love hearty oaty cookies.
My coffee needs these as companions. *wink*
I am so excited. My mother-in-law is a huge fan of Total. It’s an important part of her daily routine. I always stock the pantry when she comes for her weekly holiday visits. The problem is, I am always stuck with extra Total. Problem solved! Anna to the rescue again. Thanks.
They look great and good and hearty and I will make them. 🙂
I like the hokey title! You’re in good company. =) I’m glad I wasn’t the only person swayed by those commercials, they seem so convincing. I might try these with Nature’s Path Flax Plus (big fan, high in protein and fiber).
These look good. They remind me of some cookies I made last week that had rice krispies in them. The cereal really gave a crunch to the cookies without taking away the soft cookie texture. I REALLY liked them.
Megan, I think the kids would like them. The nuts tame the sweetness a little, but I made the cookies without oats and nuts and even though they were a little sweet, they were still pretty good. So I think the sweetness level with oats and no nuts would be great.
You may want to increase the cereal to 1 1/2 cups.
BTW. I was going to call them Totally Chocolate Chunk Cookies but decided that would be too hokey….because you know me. I am never hokey.
DO you think I could leave out the nuts without compromising the thickness of the cookies? The kids would Total-ly (ha ha) love those, but I have to leave the nuts out for Sabrina…….