Full Disclosure: This recipe appears in the Better Home and Gardens 2018 “Best of Christmas Cookies” magazine (along with many other great cookie ideas). This version was done by using the text to speech feature on Tim’s iPad. Apologies for any errors. We fully recommend you pick up the magazine for maximum cookie goodness. Okay…you were warned…
Ingredients:
OK what you gonna need is…
1 cup of butter that is softened
1 & 1/2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of cream of tartar
1/4 teaspoon salt
2 eggs
1 teaspoon of vanilla
3 cups of all purpose flour
4 & 1/2 cups of sweetened cinnamon toast crunch flavored wheat and rice cereal Cinnamon Toast Crunch
1 heaping helping of holiday cheer
Baking instruction:
So I say to put the butter in a bowl beat it on medium for 30 seconds and then you add sugar, baking soda, cream of tartar, and salt. Beat until it’s all combined (I guess you may need to scrape the bowl periodically) Then you beat in your eggs and you’re vanilla. Beat in the flour. Stir in 1 cup of the cereal, cover and chill for a half hour to an hour or until the dough is easy to handle and I don’t know will.i.am and I don’t want you to handle me at my home and business though and Adele be like don’t know are you going to (I dunno what happened there)
So then preheat your oven to 375°, put the rest of the cereal in a bag and then crush it until it’s all delicious cereal dust. Then shape the dough into a 1/4 inch balls. Roll the balls in the Cinnamon Toast Crunch dust-deliciousness and in place 2inches apart on ungreased cookie sheet and bake for 10 to 12 minutes or until the bottoms are light brown (not dark brown if it’s dark brown you got to start all over) Then let it cool in the cookie sheet about two minutes and then remove and cool on a wire rack.
This will make 48 servings of one cookie each.
That sounds incredible.