Cinnamon Toast Crunch Oatmeal Cookies Recipes

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 TOAST CRUNCH™ BLASTED SHREDS™ EASY APPLE CRISP

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
• Spoon apple pie filling into baking dish.
• Place cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush cereal. In medium bowl, mix cereal, oats, melted butter and brown sugar; stir well to combine. Spoon cereal mixture evenly over apple pie filling.
• Bake 30 to 35 minutes or until topping is golden brown and filling is bubbly. Cool 10 minutes before serving.

CINNAMON TOAST CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment, set aside.
• Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.
• Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.
• Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 - 10 minutes until edges begin to golden.
• Transfer to a wire rack to cool completely.
• If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.