Breakfast Cookies (featuring Cheerios®) #sponsored

 

Family Breakfast Project? Well, now, that’s something I can get onboard with!

 

After all, I’m a big fan of family. I’m a big fan of breakfast. So, not surprisingly, I love this idea! Also? I was impressed that Cheerios® sent me the right size shirt without ever even asking me. (On that topic, let’s get this part out of the way right now– as inspiration to post, General Mills though Platefull Co-Op sent me one box of Cheerios®, a Cheerios® breakfast bowl, a Cheerios® T-Shirt, and some Family Breakfast Project resources, so I could take part in posting about the Family Breakfast Project.)

 

The concept of the Family Breakfast Project is simple– to take seven minutes for seven days to have family breakfast and explore the possibilities that brings. You can read all sorts of ideas and inspiration right here. The guide I was sent includes things like conversation starters, fun twists, and ways to help children feel more independent and involved.

Since we’re already a pretty silly, chatty family, I opted to try out one of their recipes (with a bunch of tweaking, of course) and let my oldest child serve the meal that morning. He thought that was pretty cool!

 

What I like about this breakfast cookie is that it truly contains “normal” ingredients. There’s not a thing wrong with flax seed, ten kinds of nuts, unsweetened coconut flakes, sunflower seeds, or pumpkin seeds. But, the thing is, many of us don’t keep those stocked on a regular basis. And, while I fully support the health value they bring to the table, I really like how this recipe relies on things that I’m betting many of you have hanging around right this very minute.

 

Ingredients:

  • 3/4 cup sugar 
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter (I used natural.)
  • 1/4 cup water
  • 1 tablespoon vanilla
  • 1 egg
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour (*you can use all of one kind or the other if that’s what you have)
  • 1 cup old-fashioned or quick-cook oats
  • 3/4 cup raisins
  • 1/4 cup chocolate chips
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 cups Cheerios® cereal

Directions:

  1. Preheat oven to 375°.
  2. In mixing bowl, beat together sugar, butter, peanut butter, water, vanilla, and egg.
  3. Add baking soda, salt, flour, oats, raisins, and chocolate chips, in that order.
  4. Remove beater and stir in Cheerios® by hand.
  5. Drop dough by 1/2 cup-fulls onto ungreased cookie sheet and flatten with wet flat until about 1″ thick. Make sure you allow plenty of space between them.
  6. Bake for 12-13 minutes, until golden brown. Allow to cool for about 5 minutes on cookie sheet before removing.

Yield: approx. 12 cookies

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4 comments to Breakfast Cookies (featuring Cheerios®) #sponsored

  • Katie

    Perfect timing for this recipe! Apparently my 15 month old is the only child on the planet who will not eat Cheerios so I have a full box to use up ;)

  • earleyml

    These look yummy! We just hit an awesome sale on Cheerios, so I might just have to make these. How do you think they would be without the oatmeal and raisins?

    • I think that omitting the raisins would be just fine. The oats add body and texture and it’s hard for me to picture just what they’d be like– I’m guessing they’d be alright, but you might need to add some extra flour to make up for it. Hope that helps! :)

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