Chocolate Chip Cookie Cereal Food

CRISPY CHOCOLATE CHIP CEREAL COOKIES

Steps:

• In a large bowl cream together, the butter and both sugars, until light and fluffy.
• Add the eggs, one at a time; beating well after each.
• Add the vanilla extract, beat well.
• In another bowl combine together, the flour, baking powder, and baking soda.
• Gradually add flour mixture to the creamed mixture, and mix well.
• Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together.
• Heat oven to 350 degrees.
• Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart.
• I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies.
• Bake cookies in 350 degree oven for 15 minutes.
• After removing baking stones from the oven, do not remove cookies from the baking stones just yet.
• Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely.
• You should end up with 49 (3-inch) cookies.
• Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.

CHOCOLATE CHIP COOKIE CEREAL

Steps:

• Cream together better, sugars, and vanilla. Stir in applesauce.
• Combine flours, baking soda and salt. Add to butter mixture.
• Stir in chocolate chips.
• Roll small handfuls into half inch thick logs (like play dough snakes). To make the dough easier to handle I pat the sides of each handful with a little oat flour. Put the logs on a cookie sheet lined with wax paper and freeze for about 20 minutes (or longer).
• Cut the logs into quarter inch disks. If you've frozen the dough for a long time, let it soften a bit before cutting so it doesn't crumble. Place the little cookies on parchment lined cookie sheets. They can be close together but not touching. (This step can be time consuming if you are too particular. Just remember that people who get to eat cookies for breakfast probably won't care if each mini cookie is perfectly formed or if they are perfectly spaced on the cookie sheet. Dump them on the pan, take a few seconds to spread them out, and that's that. Better yet, arm your kids with butter knives and let them do the cutting.).
• Bake at 300 degrees for 17 minutes. If you bake on an (ungreased) cookie sheet without parchment paper, or if the cookies are spaced far apart, decrease baking time to 15 minutes.
• Cool cookies on baking sheet for five minutes before removing. Allow to cool completely before storing or eating. The cooled cookies should be cereal-crisp.
• Brag to your friends that you ate cookies for breakfast.

CHOCOLATE FOOTBALL CEREAL COOKIES

Steps:

• Microwave chocolate, corn syrup and butter in large microwaveable bowl on High 2-1/2 minute Stirring after 1-1/2 minutes. Blend in vanilla.
• Add cereal: Mix well. Cool 10 minute Shape into 18 (3 inch long) football shapes with lightly moistened hands. Place on wax paper and cool completely.
• Use decorating gel to add laces. Let stand until laces are firm.

CHOCOLATE CHIP CORN FLAKE COOKIES

Steps:

• Preheat the oven to 375°F.
• Lightly grease cookie sheets (I use cooking spray).
• In a large bowl; mix together the canola oil, margarine, and sugars until smooth.
• Beat in the eggs one at a time, then stir in the vanilla.
• Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture.
• Mix in the cornflakes cereal, oats, chocolate chips and walnuts.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 12-15 minutes in the preheated oven, until golden brown.
• Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.