For those that have read my blog for a while, it’s no secret that I’m a HUGE cookie fan!!
Normally when I’m craving a sweet treat, it’s hardly ever a slice of cake, a piece of pie or a square of sorts.
Almost always … I’m craving a cookie!!
Don’t even think about asking me which cookie is my favourite?!? I love them all & am fully against cookie-ism!!
With the cooler temperatures fast approaching, and even getting a slight sighting of flurries last weekend ( seriously … WTF mother nature?!?! Calm down!!) – I know cookies of all kinds will be creeping all over the internet very soon.
These particular cookies, are the perfect mix of warm fall flavours of cinnamon and childhood memories!! I remember endless weekend mornings, sitting by the television watching cartoons with my favourite sugar cereal in hand – whether it be Fruitloops, Trix , Fuity Pebbles or count chocula (my parents were clearly health food advocates!!)– nothing could beat Cinnamon Toast Crunch. To this day, I keep a box on hand – and it’s still probably one of my favourite movie snacks!!
So, of course – I couldn’t leave well and good alone. I had to throw them in cookies. Actually … I made cinnamon toast crunch mature – I added them to oatmeal raisin cookies … of all the cookies in the world – is there any one more adult than an oatmeal raisin one?!?!
… that’s my story, and I’m sticking to it. Even though it may sound like a bunch of mammer-jammer!!
Let’s make some cookies!!
Cinnamon toast crunch Oatmeal raisin cookies
1½ cups flour
1 cup rolled oats
1/2 Cup crushed cinnamon toast crunch cereal
1 teaspoon baking soda
2 tablespoons cornstarch
1 TBSP Cinnamon powder
1 cup softened butter
1 1/4 cup brown sugar
¼ cup granulated sugar
1 Tbsp vanilla extract
1 cup raisins
Preheat oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, mix flour, rolled oats, cereal, baking soda, cornstarch & cinnamon. Set aside.
In a medium-sized bowl, using an electric mixer, beat together butter and sugars until smooth and creamy.
Add the vanilla and eggs. Add dry ingredients to wet – mix until well combined.
Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets.
Bake for 12 minutes.