1/2 lb. (2 sticks) butter, softened
1 c. brown sugar, firmly packed
1/2 c. sugar
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 c. quick cook oats
1 c. Cocoa Pebbles cereal
I bought Cocoa Pebbles to make a marshmallow treat and had some leftover. Oddly enough, the kids weren't enthused about the "Chocolate Frosted Sugar Bombs" breakfast, so the Cocoa Pebbles ended up in these delicious, chewy cookies. Brown sugar keeps them chewy, the Cocoa Pebbles stay a little crispy. Eat yer heart out, Fred Flintstone!
Yield: about 4 dozen cookies
Preheat oven to 350°F.
In a large bowl, cream together butter and sugars until creamy - until it looks kind of like cake frosting. Add eggs and vanilla, beat well.
In a medium bowl, sift together flour, baking soda, cinnamon, and salt. Add gradually to the batter.
Stir in oats and cereal.
Bake 10-12 minutes, or until cookies are golden brown around the edges and no longer moist on top. Cool on wire racks. Store tightly covered. Couldn't tell you how long these last; they disappear pretty fast.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011