recipes

Crunchy Cinnamon Burst Cheerios® Cookies

Tips

Variation

Stir in 1 cup dried cranberries.

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie):
  • Calories 160
    • (Calories from Fat 70)
  • Total Fat 8g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 1/2g)
  • Cholesterol 20mg;
  • Sodium 85mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 0g,
    • Sugars 11g)
  • Protein 1g
Percent Daily Value*:
  • Vitamin A 2%;
  • Vitamin C 0%;
  • Calcium 0%;
  • Iron 4%
Exchanges:
  • 1/2 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat
Carbohydrate Choices:
  • 1
*Percent Daily Values are based on a 2,000 calorie diet.

Prep time:
25 Min
Total time:
1 Hr 10 Min
Makes:
About 3 dozen cookies
Ingredients
  • 1 1/2 cups packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 eggs
  • 2 3/4 cups Gold Medal® all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/2 cups Cinnamon Burst Cheerios® cereal
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 3 tablespoons granulated sugar
Directions
  1. Heat oven to 375°F.
  2. In large bowl, beat brown sugar, butter, shortening and eggs with electric mixer on medium speed until creamy. Add flour, cream of tartar, baking soda, salt and 1/4 teaspoon of the cinnamon. Beat on low speed until blended. Stir in cereal, coconut and pecans.
  3. In small bowl, mix granulated sugar and 1 teaspoon cinnamon. Shape dough into 1 1/4-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets; flatten with glass dipped in sugar mixture.
  4. Bake 8 to 10 minutes or until light golden brown. Sprinkle with sugar mixture. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.