Crispy Chocolate Chip Cheerio Cookies is a recipe adapted from a 1977 Cheerios booklet. These are not traditional chocolate chip cookies. The recipe calls for granulated sugar and no brown, and they come out light, crisp and have a vanilla-oat flavor. The Cheerios add puffiness and a little crunch.
You can make these as Chocolate Chip Cheerio Cookies or use butterscotch or cinnamon chips and change the flavor completely. And as I found out recently by accident, you can leave out the oats, in which case the cookies will be flatter.
If you are in a peanut butter mood, try the peanut butter version of Cheerios Cookies.
Crispy Chocolate Chip Cheerio Cookies
6 oz (1 1/2 sticks) unsalted butter, cool room temperature or cold (168 grams)
1 1/2 cups granulated sugar (300 grams)
1/4 cup water
1 1/2 teaspoons vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 1/2 cups all purpose unbleached flour (190 grams)
4 cups Cheerios (You can lightly crush them or leave them whole)
1 cup old fashioned oats
1 1/2 cups dark chocolate chips**
Heat oven to 375 degrees.
Beat cool butter until creamy. Add sugar and continue beating until light. Reduce speed of mixer to medium and beat in water, vanilla, salt and baking soda. Add egg and beat just until it’s incorporated.
By hand, stir in the flour followed by the Cheerios, oats and chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake until light brown, 10 to 12 minutes.
About about 4 1/2 dozen cookies.
1 cup raisins
6 ounces chocolate chips (what I used)
1 cup shredded coconut
1 cup chopped nuts
1 cup butterscotch chips
1 cup cinnamon chips