Cereal cookies
- Ailsa Burt
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plus cooling
Easy
Prep: 15 mins
Cook: 22 mins
A star rating of 5 out of 5.2 ratingsRate
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Use leftover cereal from the cupboard to make these easy cereal and chocolate cookies. We used malted wheats, but you could use other cereals, too
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g cereal
-
125g unsalted butter
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85g light brown soft sugar
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75g caster sugar
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½ tsp vanilla extract
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1 egg
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½ tsp bicarbonate of soda
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175g plain flour
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125g dark chocolate
roughly chopped
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Nutrition: Per serving
- kcal278
- fat13g
- saturates8g
- carbs35g
- sugars17g
- fibre2g
- protein4g
- salt0.2g
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4. Spread the cereal (we used malted wheats) out over a baking tray and toast in the oven for 8-10 mins until fragrant. Tip into a bowl and leave to cool.
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step 2
Beat the unsalted butter, brown sugar and caster sugar together using an electric whisk or in a stand mixer for 5 mins until light and fluffy. Mix in the vanilla extract, a pinch of salt and the egg. Add the bicarbonate of soda, plain flour, chocolate and most of the toasted cereal, and mix until just combined.
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step 3
Shape into 12 balls and arrange, well spaced apart, over two baking trays lined with baking parchment, then flatten slightly. Sprinkle over the remaining cereal. Bake for 10-12 mins, leave to cool on the trays for 10 mins, then cool completely on a wire rack. Will keep in an airtight container for four days.
Recipe from Good Food magazine, September 2023
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A star rating of 5 out of 5.2 ratings
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