I’m usually not a back-of-the-box recipe kind of girl. I’m also not usually much of a boxed cereal girl. So it’s a very rare occurrence for me to see a recipe on the back of a cereal box that grabs my attention.
The only boxed cereal I typically eat is a multi-grain with raisins, dates and pecans. I think the brand name equivalent is Fruit & Fiber, although I usually stick with the Kroger brand, aptly-named Multi-Grain Crisp. Every time I’ve bought a box of this cereal for at least the past year, there’s been this recipe on the back of the box that just sounded so good.
I finally got around to trying it out and I am so glad that I did. We all loved these cookies. They were just the right amount of sweet with an awesome chewy texture and a nice crunch from the cereal.
I am definitely going to make these again, although I think next time I’ll use some homemade granola in place of the boxed cereal.
Chocolate Chip Macaroon Cookies
- 2 c. flour
- 1 t. baking soda
- 1/2 t. salt
- 1 c. butter, softened
- 3/4 c. brown sugar
- 3/4 c. sugar
- 2 eggs
- 1 1/2 t. vanilla
- 1 1/2 c. Multi-Grain Crisp or similar cereal
- 1 1/2 c. chocolate chips
- 1/2 c. coconut
1. Beat the butter, brown sugar and sugar together until creamy. Add eggs and vanilla and beat for 2-3 minutes, until fully mixed.
2. In a small bowl, combine flour, baking soda and salt. Add to the mixing bowl and beat just until combined.
3. By hand, stir in cereal, chocolate chips and coconut.
4. Drop dough by heaping tablespoons onto a cookie sheet and bake at 375 degrees for 12-15 minutes. Cool on wire racks.