Before I leave for San Francisco, I'd like to share a quick post. With generosity from Kellogg's, I've received 2 different flavors of their new products which some of you might have received as well. I used the first flavor to create a crust for the baked chicken dish with pomegranate reduction and couscous. To not disappoint Kellogg and FoodBuzz, this time I will work on the cinnamon oat crunch flavor I have left. The cinnamon flavor brings out great flavor with a crunch from the cereal. It's a perfect sweetness and is also high in fiber and antioxidants!
Since I have raisins left from the couscous recipe, I'm going to incorporate them into the cookies. I found this perfect recipe from Brown Eyed Baker. It's easy and requires everything I have in the pantry. I substituted oatmeal with cinnamon oat crunch. They turned out perfectly, smell incredible, and taste? Oh so good! Time to get hands on! These cookies are crunchy. If you prefer gooey and soft cookies, this might not be a perfect recipe for you.
The original recipe was from Annie's Eat while Michelle adapted to hers, and I adapted to mine.
On another note, next week I have something special to share with you all. Please come back and check to see what I have to offer!
Cinnamon Oat Crunch Cookies
Yield: 4 dozen
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar ( I substituted raw sugar)
1 teaspoon vanilla extract
1 3/4 cups A.P flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon (omitted because the oat crunch has cinnamon flavor)
1/4 teaspoon nutmeg (omitted)
3 cups old-fashioned oats (I substituted cinnamon oat crunch from Kellogg's)
1 cup raisins
1 cup walnuts (I substituted semi-sweet chocolate chips)
- Preheat oven to 375 F.
- Beat butter, sugars, eggs (one at a time), and vanilla extract until well blended. In a separate bowl, sift flour, baking soda, salt, cinnamon and nutmeg (if using).
- Add dry ingredients to butter mixture gradually. Beat at low speed until combined.
- Fold in oat crunch, raisins, and chocolate chips.
- Use a cookie scoop to drop on a prepared baking sheet about 2 inches apart.
- Bake for 8-10 mins or until edges are lightly browned. Let cool for 2 mins and remove to a wire rack to cool completely.
- Keep in an air-tight container or package them for your lovely friends!