Oh, I'm sorry. Are you still eating your cereal with a spoon, in a bowl, like a jerk?
Well, it's time to turn it around--instead of pouring milk on your cereal, you should be dunking it in milk--in cookie form, obvi.
When I came across the recipe for Trix Cookies in Betty Crocker's Cooky Book, I was curious to see how it might work out with other cereals --starting with what I happened to have on hand, Golden Grahams (a cereal which, as I recently learned, is associated with a grant). Turns out, it works just fine, yielding a lightly crisp, spicy cookie which gets a chewiness from the oats. A cookie that combines some of the finest breakfast carbo-loading in one compact cookie form? Count me in.
Here's the recipe.
Golden Grahams Cookies
Makes many cookies
- 3/4 cup butter
- 1 1/2 cups sugar
- 1 egg
- 1 tsp almond extract
- 1/4 cup water
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rolled oats
- 4 cups Golden Grahams
- Heat oven to 350 (original recipe called for 375, but I found 350 with a slower bake made for softer cookies).
- Mix butter, sugar, egg, almond extract, and water well.
- Blend flour, soda and salt; mix in to the butter-sugar mixture gradually.
- Mix in rolled oats and cereal.
- Drop by rounded teaspoonfuls onto a parchment-lined baking sheet, making sure to leave about an inch and a half around each cookie. Bake 12-14 minutes or until lightly brown around the edges.