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Chocolate Chip Cookies

  • Prep 10 min
  • Total 55 min
  • Servings 26

Ingredients

1
cup Frosted Cheerios™ cereal
1
cup Cheerios™ cereal
1
cup Betty Crocker™ Bisquick™ Gluten Free mix
1/4
teaspoon salt
1/2
teaspoon baking soda
4
oz unsalted butter, at room temperature
1/2
cup brown sugar
1
egg
1
teaspoon vanilla extract
1
cup chocolate chips

Steps

Hide Images
  • 1
    In a food processor, grind the cereal, and add the pancake mix, salt, baking soda. Mix well.
  • 2
    In a blender, combine butter and sugar. Add the egg and vanilla. Use a spatula to combine dry and wet ingredients. Add chocolate chips and shape the dough into a ball. Cover in plastic and freeze for 30 minutes.
  • 3
    Preheat oven to 375 °F.
  • 4
    Remove dough from freezer. Use an ice scream scoop or a large soup spoon to shape the cookies. Place them on a cookie sheet lined with parchment paper and leave a 3-inch space in between.
  • 5
    Bake for 7 minutes or until golden. Remove from oven, let them rest for a few minutes and let cool on a rack.
  • 6
    Store in a tightly sealed container. Serve and enjoy!

Expert Tips

  • For a crunchy consistency, add chopped walnuts or peanuts.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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