Killer Cereal Cookies
When I first met my mother in law every year she started in October baking cookies for Christmas. I know you’re thinking wow, how did 3 month old cookies taste? She actually froze them all until December and then every night a plate of beautiful cookies appeared after dinner. She would make at least 6-8 different varieties. Everyone had their favorite. This is the cookie that my kids ask for every year. When they were little they started calling them Cereal Killer Cookies because they were so good you would kill for them. And because it’s funny.
It has taken me years to be able to make this cookie perfectly. They can be a little temperamental. Be sure to follow the instructions to the letter and use high quality ingredients. I tried to use store brand butter for the longest time then figured out it was making the cookies run too much and a little greasy. Also, I am sure to use good quality flour as well. I believe this makes all baking better!
The amount on the toffee chips is weird because they changed the packaging from 6 oz to 8oz bags. The recipe calls for 2 (6 oz) bags so you wind up with 4oz left. Just estimate this as best you can. Don’t do what I did and just throw them all in there thinking more is better. It doesn’t work. Save them and use them on ice cream or sprinkle in some Nutella on butter cookies.
Use parchment paper to line the pans if you don’t have a silicone baking pad, I highly recommend them for all cookies. They help the cookies bake more evenly and decreases the chance of burned edges. Pat the cookies down with wet fingers to keep them from puffing. That’s all, good luck. Seems difficult but so worth it!
You can store these in the freezer for up to 3 months. Just remove for a bit to defrost. We never do this, we just eat them frozen. Yummy and extra crunchy!
Killer Cereal Cookies
Equipment
- Silicone baking sheet or parchment paper
- stand or hand mixer
- cookie sheets
Ingredients
- 2¼ cups old fashioned oats not quick cooking
- 12oz toffee chips, usually Heath they come in 8 oz bags use 1 and ¾ of each, do your best to estimate
- 1¾ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 cup brown sugar, packed firmly
- 1 cup unsalted butter, 2 sticks
- 2 large eggs
- 1 tbsp vanilla
Instructions
- Mix dry ingredients in a bowl, except oats and toffee.
- In a mixing bowl, cream the sugars, eggs, butter and vanilla with the mixer on medium high.
- A small amount at a time, add in the dry mixture on low until mixed well.
- Stir in oats and toffee until blended in evenly.
- Spoon about a teaspoon of dough onto a silicone pad in a sheet pan. Careful to keep them at least 3 inches apart. They spread as they cook. Usually about 8 per pan.
- With wet fingers, pat down each cookie until flattened slightly.
- Bake at 375 °F for 8-10 minutes. Watch closely so not to burn.
- Cool briefly on the pan before removing to a baker's cooling rack.
- Can store in the freezer for up to 3 months.