Bottom of the Cereal Box Cookies
Prep Time:40 Mins | Total Time:40 Mins | Makes:30 cookies
These crunchy cookies can be made with whatever cereals you have on hand-- a great way to use up nearly empty boxes of cereal!
1 pouch Betty Crocker* Sugar Cookie Mix
1/2 cup (125 mL) butter, softened
1 egg
3 cups (750 mL) total of Lucky Charms*, Cinnamon Toast Crunch*, Honey Nut Cheerios* and/or Rice Chex* Gluten Free cereal (including cereal crumbs)
- Heat oven to 350ºF. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cereal.
- Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
- Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from baking sheet to cooling rack.
Tip : To make bars, make cookie dough as directed above, except press dough in bottom of ungreased 13x9-inch pan. Bake at 350F 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
1 Serving (1 Cookie):
Calories 110;
(
Calories from Fat 45
);
Total Fat 5g
(
Saturated Fat 2 1/2g
,
Trans Fat 1/2g
)
; Cholesterol 15mg;
Sodium 95mg;
Total Carbohydrate 16g
(
Dietary Fiber 0g
,
Sugars 8g
);
Protein 1g