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Crunchy Breakfast Cookies

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
60 servings
Dessert
Crunchy Breakfast Cookies
Ingredients
  • 1 cup cornflakes, lightly crushed
  • 1 cup crispy rice cereal
  • 1 cup rolled oats
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup canola oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
Instructions
1
Preheat your oven to the desired temperature, 350 degrees F (175 degrees C), by setting the dial or pressing the corresponding button.
2
Cover two baking sheets with a non-stick, heat-resistant material called parchment paper to prevent the cookies from sticking and make cleanup easier.
3
Mix together three types of cereal - cornflakes, rice cereal, and oats - in a spacious container.
4
In another bowl, blend flour and baking soda together using your hands or a whisk until well combined.
5
In a very large bowl, combine softened butter, oil, and both sugars. Use an electric mixer to beat the mixture until it's smooth and free of lumps.
6
Add one egg at a time to the bowl, mixing well after each addition. Stir in some vanilla extract for extra flavor.
7
Slowly incorporate the flour mixture into the wet ingredients, blending until just combined.
8
Mix in the cereal mixture by hand using a spoon or your fingers, taking care not to overmix.
9
Use a spoon or small scoop to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
10
Use a flat object like the bottom of a glass to gently flatten each ball into an even shape, ensuring that the cookies cook evenly and become crisper.
11
Place the baking sheets in batches into the preheated oven, where they will bake until the edges are golden brown.
12
Check on the cookies after 10 to 12 minutes and remove them from the oven when they're done.
13
Leave the cookies on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.