Best 6 Crunchy Cinnamon Burst Cheerios Cookies Recipes

CINNAMON BURST CHEERIOS® CEREAL POPS

Steps:

• Line large cookie sheets with foil.
• In heavy, nonstick 2-quart saucepan, heat condensed milk, butter and caramels over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Insert lollipop stick into marshmallow; dip into hot caramel. Roll in cereal to coat completely. Place on foil-lined cookie sheet. Repeat with remaining marshmallows. Refrigerate about 30 minutes or until set. Store in airtight container.

CHEWY CINNAMON COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
• Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

CINNAMON TOAST CRUNCH OATMEAL COOKIES

Steps:

• 1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
• 2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats and cereal. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
• 3. Preheat the oven to 375 degrees
• 4. Grease cookie sheets. Using a teaspoon or a large melon ball scoop place 2 inches apart on cookie sheets.
• 5. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• 6. You can add your favorite nuts raisins or coconut to these cookies the same as you would oatmeal cookies.

CINNAMON BURST CHEERIOS® SNACK MIX

Steps:

• In large bowl or resealable gallon-size food-storage bag, mix all ingredients.
• Store tightly covered or sealed.

CRUNCHY CINNAMON SNACK MIX

Steps:

• Heat oven to 300°F. In large bowl, mix all ingredients except butter.
• Pour melted butter over mixture; toss until evenly coated. Spread in ungreased 13x9-inch pan.
• Bake 25 minutes, stirring occasionally.

CINNAMON BURST CHEERIOS® MARSHMALLOW BARS

Steps:

• Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 15 seconds to 1 minute 20 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereal until well coated. Press evenly into pan.
• In small bowl, microwave semisweet chocolate chips with 1/2 teaspoon oil uncovered on High 45 to 60 seconds, stirring every 15 seconds, until smooth. Repeat with white baking chips and remaining 1/2 teaspoon oil. Drizzle on bars. Refrigerate about 30 minutes or cool at room temperature until chocolate is set. For bars, cut into 6 rows by 4 rows.