Reviewed: Nov. 9, 2009

Made as written except I used cinnamon pecan special K, slightly crushed and added 2 T's flax seed. I too got hard dry bits in cookies. Kids think "they're gross". Sorry but they're going in the bin

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aideen

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Reviewed: Nov. 8, 2009

Bwhahaha... these are the perfect undercover cookie ever! I almost feel guilty when my husband sneaks one extra before we leave for work in the mornings! A few changes I made was whole wheat flour, subbed 1 cup brown sugar for white, added some cinnamon/nutmeg, omitted the "cereal rings" and made them with dried cranberries rather than raisins. Next time I'll try them with reduced butter and add in some applesauce or a banana...

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Atari

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 24, 2009

These cookies are so fun to make & very forgiving. I call them "clean out my pantry cookies" because I get out my large glass measuring bowl and just start dumping in the dregs of all my cereals, dried fruit, nuts, seeds, etc. until I hit the 6 cup line. They’re different every time I make them! For the “base” of the cookies I do substitute in 1 cup brown sugar and 1 cup whole wheat flour. Also, if your cookies are flat or spreading too much, try adding 1/3 cup of wheat germ or oat bran to the mixture; you can also substitute non-hydrogenated vegetable shortening for up to half of the butter. (Shortening holds its shape better.) And although I agree that these aren’t exactly healthy for breakfast, they sure are better than average for a cookie!

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C. Stuart

Home Town: West Valley City, Utah, USA

Living In: Edgewood, New Mexico, USA

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Reviewed: Sep. 9, 2009

They are not at all good warm and they are better but just ok room temperature. I used trader joe's cheerios and they were chewy and not so good in the cookie.

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LPROC

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Reviewed: Aug. 4, 2009

even with the minor changes i made, i didn't feel like this was a super-amazing cookie. my family loved them though, so i think i will continue tweaking. i used pure cane sugar instead and only used 1 cup since i used sugar frosted flakes as the cereal. i also used whole wheat flour and replaced the raisins with chocolate chips. there was too much peanut butter for my taste, so i will lessen it next time. overall though, great way to change up cereal in to-go form.

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TALULABELLE28

Cooking Level: Intermediate

Living In: Redwood City, California, USA

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Reviewed: Jul. 13, 2009

I made these for my boyfriend and his friend to take camping. My boyfriend said he only got one because his friend hid the rest so he could eat them all! Changes I made: used banana nut cherrios, only 1tbl of vanilla, and only used 1/3 cup scoops (I did heap them a bit though). I didn't flatten them too much either. The ones I kept for myself were still chewy and delicious a week later. Definitely going to make these again this week!

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Babygirl

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 1, 2009

I used half apple cinnimon cherrios and half rice crispies. I also used harvest apple instant oatmeal and cut back the sugar to 1 cup (sugar in the instant oatmeal made them plenty sweet) and added chocolate chips. My kids went wild for them ;)

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 28, 2009

i didnt change anything. the cheerios made these hard to eat. and by the second day they were rock hard. and i had to throw them away. i might try this again using a differnt cereal.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 11, 2009

A great way to get rid of cereal you're just plain sick of eating with milk on it and a nice change from the usual egg sandwich to go in the morning. Definitely better eaten cold than warm out of the oven. I cut the recipe in half and used 1/2 c. white sugar and 1/2 c. brown sugar. I used skim milk instead of water and used a crispy cinnamon toast cereal. These baked up in no time. You can pretty much use any type of cereal and add whatever you want to make them as healthy or more cookie-like as you want depending on who you're cooking for.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 30, 2009

These are awesome! I added 2 scoops of Soy Protein Isolate (25 grams of protein), used mini choc chips instead of raisins, stuck with the Cheerios, used whole wheat flour and added two tablespoons of toasted flax seeds. Yes, those are some scary ingredients but these cookies taste delicious. Behold the power of peanut butter and chocolate. Way, way better than any of those breakfast cookies at the store.

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Churchill808

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 23, 2009

Fantastic - Yummy-licous!!! I would never change the Cheerios for Rice Krispies - I would however, use Banana Nut Cheerios next time! I made only two changes: I used Buttermilk INSTEAD of the water & I added 1/2 cup chopped dates IN ADDITION to the raisins - came out perfectly!!! Thanks a bunch!!!!!!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

These are GREAT!!! I made them according to the recipe the first time and my family loved them. The second time, to make them healthier, I subbed bananas for the peanut butter and Kashi Go Lean (has protein and fiber). I pulsed the cereal so it wouldn't be too coarse. I also (I know this negates some of the "healthier") subbed milk chocolate chips for the raisins. What can I tell you?! My family will eat it faster with chocolate chips :) This is a winner no matter how you tweak it!

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Mardaw

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Reviewed: Feb. 13, 2009

I have to say that these "cookies" were not very tasty right out of the oven. I substitued a few things so I thought that was the problem. However, once they cooled completely (like after an hour), they are sooo good! I can't stop grabbing one each time I go to the kitchen. I substituted 1 1/2 c of the flour with 3/4 c whole wheat pastry flour and 3/4 c. wheat germ. 1/2 cu butter with 1/2 cu applesauce and reduced the amount of water to 1/4c. Also added about 3 TBSP of flaxseed meal. Next time I'm going to try to reduce the sugar - kind of high for a "healthy" snack for my taste.

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Kris G

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Reviewed: Jan. 11, 2009

I bake cookies frequently and consider myself somewhat of a cookie expert. This recipe did not turn out well for me. First of all, measuring them out in 1/2 cup size makes them way too big. I mean, I realize it's a "jumbo" cookie but they were literally the size of large saucers. Second, they stuck to the pan. When I attempted to scrape them off, they fell apart. The first 2 pans went into the trash. After that, I added a little flour to the remaining dough (even though the cookie was already too cakey for my tastes, but needed something to hold them together), measured them out in 1/4c. size and greased the pans. They came out better that time but my kids don't care for them at all. I will not be making these again.

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Feeding Finicky Boys

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 4, 2009

After reading the reviews, I switched the cheerios for rice crispies. To add some nutrition to make me not feel that guilty about wanting to eat these for breakfast (or snacks... or anytime..) I used Whole wheat flour, added a few Tbsps of wheat germ, and omitted a 1/2 c. sugar. Tasted great to me, and the familly ate them up!- Except for the peanut butter hater. There's no hiding its there.

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Jillrich

Cooking Level: Beginning

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Dec. 21, 2008

Yummy! I made these and added some cinnamon because it adds a little more. I substituted granola and raisin bran cereals instead of cheerios and they are great! I used a tablespoon to make each cookie so they weren't too big and cooked for 10-11 minutes. Upon having them for a week, don't make them too big or you won't want to eat them - very filling.

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Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

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Reviewed: Dec. 2, 2008

Like many reviewers, I changed the cereal type, but these cookies are awesome! They stay soft, even after a couple of days, and they are perfect for early morning because they're not too sweet. Add a glass of cold milk or a cup of coffee and you're good to go!

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Kerri

Cooking Level: Expert

Home Town: Greencastle, Indiana, USA

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 15, 2008

This is fantastic!! I didn't put quite the 6 cups of cheerios in, I think I put about 4 1/2. They turned out great!! My kids loved them. I added chocolate chips, next time I will throw in some wheat bran for an added kick. I also used reduced fat peanut butter and threw in a dash of cinnamon.

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Nov. 4, 2008

my boyfriend begs me to make these for him and his friends - they cant get enough of them!

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TRINAWRIGHT

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

This recipe quickly became a favorite at my house. I adapted it a little to make it a 'healthier' version. I replaced the butter with applesauce, and used Kashi puffed honey cereal instead of cheerios. They turned out awesome!

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cfrost

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