📋 School Days Cereal Cookies recipe
These School Day Cereal Cookies are the perfect Back to School Cookies! They have a nice crunch to them and taste like a bowl of cereal with milk, loaded with yummy stuff like chocolate chips, oats, and coconut in cookie form!
Servings 100 Cookie
Calories 134kcal
Ingredients
- 2 cups margarine
- 3 eggs
- 2 teaspoon vanilla
- 2 cups brown sugar
- 2 ½ cups quick rolled oats
- 3 cups flour
- 1 cup coconut flakes (sweetened)
- 3 cups uncrushed corn flakes
- 1 ½ cups Rice krispies
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F/ 176 degrees C.
- Cream margarine and brown sugar with an electric mixer on medium speed and until fluffy and creamy (about 2 minutes)2 cups margarine, 2 cups brown sugar
- Add eggs.3 eggs
- Beat with electric mixer until light and fluffy (about 1 minute).
- Add the remainder of the ingredients.2 teaspoon vanilla, 2 ½ cups quick rolled oats, 3 cups flour, 1 cup coconut flakes, 3 cups uncrushed corn flakes, 1 ½ cups Rice krispies, 1 teaspoon baking soda, 1 ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ cup milk chocolate chips
- Mix in by hand with a large mixing spoon.*If the cookies are still 'too wet' and not the right texture (as shown) add a little more flour.
- Drop by teaspoonful onto an ungreased cookie sheet. You could also use parchment paper.* These do not spread very much, so you can get up to 16 cookies on a 9x13 baking sheet.
- Bake cookies at 350 degrees F / 176 degrees C for 10-12 minutes or until golden brown on the bottom.*12 minutes was perfect for me!
- Let them sit on baking sheet for 2-3 minutes, then move to a wire rack to cool.
Notes
Expert Recipe Tips:
- Use quick oats for best texture: Quick oats absorb more liquid than old-fashioned oats, helping the cookies hold together better and spread less. If you only have old-fashioned oats, give them a quick pulse in a food processor.
- Don’t overmix the dough: After creaming the butter, sugar, and eggs, gently stir in the remaining ingredients by hand. This helps prevent the cereal from getting crushed and keeps the cookies light and crispy.
- Measure flour correctly: Too much flour can make cookies dry. Use the spoon-and-level method—spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Chill the dough (optional): If you have time, chill the dough for 20–30 minutes. This makes it easier to scoop and helps the cookies keep their shape better during baking.
- Use a cookie scoop for uniform size: A small cookie scoop ensures evenly sized cookies that bake consistently. If you don’t have one, use a rounded teaspoon.
- Bake one tray at a time: For even baking, bake cookies one sheet at a time in the center of the oven. If baking two trays, rotate them halfway through and switch racks.
- Test your oven temperature: If your cookies are browning too quickly or taking longer than 12 minutes, consider using an oven thermometer. Oven temps can be off by 10–25 degrees!
- Let cookies rest before moving: Let them cool for 2–3 minutes on the baking sheet before transferring to a rack. This helps them firm up and prevents breaking.
- Adapt to your climate: In dry climates, you may need slightly less flour; in humid climates, you might need a bit more. Start with the amount listed, then adjust as needed if the dough is too wet or too stiff.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 3mg
