Chocolate and cherries combine with oats, flaxseed and honey to create a breakfast cookie perfect for starting your day!
After scooping into 2-tablespoonful balls, place uncooked dough on plate; cover with plastic wrap, and place in freezer. After 1 hour, transfer to freezer bag for storage. When ready to bake, don’t thaw; just place on ungreased cookie sheet straight from the freezer, and bake 13 to 16 minutes.
Not a fan of dried cherries? Substitute whatever chopped fruit you prefer, or use the same amount of chopped nuts instead.
Store leftover cookies tightly covered at room temperature up to 1 week or in freezer up to 1 month.
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