Funfetti – Fruitloop Duo cookies

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Sooo … I guess I have a thing with cookies.

But I also have a things with sprinkles … they’re sooo sprinkly and make me so happy. I need a little cheering up the temperature and weather outside is just straight up cray-cray for April. As I type this, it’s hailing!
HAIL?!? Mother nature, I want sunshine – I want to wear new sunglasses, open toe sandals ( note :get a pedi) and flowy dresses.

Mother nature, stop being a mother – heh- or I’ll throw sprinkles at you.

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And because I’ve already made these funfetti cookies, I only did the most natural thing and added cereal to the mix.

 Hola, fruitloops. I remember growing up, watching care bears – saved by the bell and hello the entire TGIF line up with a big box of fruitloops by my side – just munching away.

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Also, can we talk about all the colours happening here. Ahhhh – food, or art?!? That’s me, being totally full of myself … but it’s sooo peeerrrdy.

I’ll stop. Let’s make cookies!!

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Funfetti – Fruitloop Duo cookies

Ingredients:

1/2 cup butter, softened to room temperature

 ½ cup granulated sugar

¼ cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup all -purpose flour

¾ cup rolled oats

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/3 cup sprinkles,

1/3 cup fruitloop cereal , broken into pieces ( not crushed)

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Directions:

In a large bowl cream the softened butter and sugars, until fluffy.  Mix in egg and vanilla.

In a medium size bowl, whisk together the flour, rolled oats, sea salt, baking powder, baking soda, and cream of tartar.

Add dry ingredients, to wet.

Once combined, divide dough into 2 equal(ish) parts.

Fold in sprinkles, into one half of the dough.

Fold in fruitloops in the other half.

Scoop out each dough into large a larger ball

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Next take 1 of each dough ball and combine, making a larger ball.

Chill dough for at least 2 hours, on your cookie sheet ( overnight is best, but 2 hours will do).

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

Bake chilled cookie dough for 10 minutes. Allow to cool on cookie tray for at least 2 minutes, before placing on a wire rack to cool completely.

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 Happy cookie eaaattting – also, please let me know/send me pictures / tag me on Instagram if you add these to a bowl of milk and eat it like cereal. I’ll be honestly tempted to track you down and want to both be your BFF and hug you … you know, in a class – not too creepy way.

Snack Cupboard Cookies

I don’t even want to write much in today’s post…. Seriously the more I talk and ramble on (even though I adore your beautiful faces) the longer it’s going to take you to make these cookies.

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I know I often say, you need these cookies/cake/bread ( I heart carbs clearly) when I post a recipe– and I’m normally right … but this time, YOU ACTUALLY NEED THESE COOKIES, it’s like a do-or-die situation .. except not, and I could just be acting over dramatic or dealing with the effects of a major sugar high.

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Now I must warn you – nothing about these cookies are healthy – except everything about them is delicious! Sweet – Salty – Chewy – Crunchy – YUM!

These are not the type of cookies, you eat if you want to be dainty over tea. No, no – these beauties are chock full of M&Ms, pretzels, Mini Rolos, Oreos & lays chips; they’re the type you face-plant into and eat cookie monster style not leaving a crumb of evidence of their existence.

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Calling all major junkies … err … junk food lovahs – clear out your snack cupboard, it’s time to make coooooooooooooooooookies.

I blame the sugar … and m&ms … and rolo – they’re so little and cute.

Snack cupboard cookies 

Ingredients:

  • 1  cup of all purpose flour
  • 1/2 tsp. of sea salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 2/3 cup almond M&M Candies
  • 1/2 cup crushed Potato Chips
  • 1/4 cup broken up pretzel pieces
  • 1/4 cup mini oreos
  • 1 cup mini rolo chocolates
  • 24 pretzels for topping

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 Directions:

  1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  2. In a larger bowl, beat the butter and sugars together.
  3. slowly add the egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
  4. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the M&Ms, chips, pretzels, oreos and mini rolos.
  5. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out dough into 24 mounds . Top each cookie with 1 pretzel.  Leave about 2 inches between each ball. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

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C is for cookie, that’s good enough for me … Oh, cookie, cookie, cookie starts with C!!

Heh. Oh that cookie monster, he wins my heart