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My husband laughed when I told him about these cookies. He said, “so basically, when they eat this cookie, its like they are eating breakfast?! Except a little healthier because they are getting cranberries?” Yep. So I decided to call it a breakfast cookie, because thats really what it is. (Okay, okay, minus the butter and added sugar part! 😉 )
Oatmeal Craisin Breakfast Cookies
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 1/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups ground cinnamon toast crunch cereal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups Oats , uncooked
- 1 cup craisins
Preheat oven to 350°F. In large bowl, mix softened butter and and brown sugar until creamy. Add eggs and vanilla. Add cinnamon toast crunch dust (blend in food proecessor), baking soda, cinnamon and salt, until mixed. Add oats and Craisins.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. I use my ice cream scooper so each cookie is close to the same size and then I flatten.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets then remove to wire rack.