![]() The only thing that comes to mind right off the bat is that I might roll them in a cinnamon-sugar combination before baking (and before adding the cereal on top). I absolutely loved these and sure wouldn’t want to change much. That cinnamon flavor was over the top! Variations on this Recipe I am sure I’ll be making them again and again. Maybe it’s the combination of baking powder and baking soda.I’m not sure. I can’t figure out how they’re light, flaky, chewy, and crunchy all at the same time. Check out the backside of this baked cookie! I absolutely loved the cinnamon-y flavor, sure, but my favorite part was that added bit of crunch on top from the cereal. I was absolutely delighted with how these turned out. Note: This recipe makes 2 1/2 dozen cookies, depending on your scoop size. (I always keep frozen cookie dough balls on hand in ziplock bags for when friends and family come over.) I call this prepper baking. I only baked a small batch for myself and froze the rest of the cookie dough balls in the freezer. When fully cooled, store in an airtight container or cover with plastic wrap. Remove when lightly golden brown and place cookie sheet on wire rack to cool. (Time will vary, depending on your oven.) Place in preheated oven and bake for 12 – 15 minutes. Press down lightly with palm and place 3-4 cereal pieces into the top of the dough. I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly! ![]() Using a cookie scoop, place dough balls on the parchment paper. Then I added the finely crushed Cinnamon Toast Crunch, being careful not to over mix. I started with my flour mixture (flour, baking powder, baking soda, and cinnamon). Note: You can use unsalted butter if you prefer but you will need to add a pinch of salt to the recipe.Īdd the dry ingredients. You can use an electric mixer if you like but I chose to use my stand mixer with paddle attachment. ![]() You will want a fairly fine crumb so the cookies won’t be tough.Ĭream butter, sugar, egg, and vanilla extract at medium speed until light and fluffy. I take great satisfaction in smashing things by hand. I put my into a gallon-sized baggie and smashed it up with a rolling pin. (I use good Nordicware sheets, which I love.)Ĭrush your cereal in a medium bowl. Prepare your cookie sheets by placing parchment paper on a couple of them. (The original recipe called for 400 degrees but I decided low and slow might be better for my oven.) Start by preheating your oven to 350 degrees. How to Make Cinnamon Toast Crunch Cereal Cookies
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