Friday, September 23, 2011

White Chocolate Cinnammon Toast Crunch Cookie


I made these cookies earlier in the golf season.  They did not disappear as fast as the other cookies I had made.  They were good but seemed a little tough with the cereal in them.

Cally played in the Mad River Division CBC Golf tournament on Wednesday, it rained most of the time.  She did great she won Co-Medalist for the tournament




White Chocolate Cinnamon Toast Crunch Cookies

source:  Picky Palate

2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon real vanilla extract
3 Cups all purpose flour
2 Cup Cinnamon Toast Crunch Cereal, slightly crushed up
1/2 Cups oatmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 bag white chocolate chips

  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter and sugars until light and fluffy.  Slowly beat in the eggs and vanilla until well combined.  In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, oatmeal, baking powder and salt.  Slowly add to wet ingredients along with the white chips until just combined.  With a cookie scoop, scoop dough and place onto parchment lined baking sheet 2 inches apart.  Bake for 9-12 minutes or until edges just start to turn golden brown.
  Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.


3 dozen cookies

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