You guys, I’ve been really under the weather. For weeks. I probably won’t post in this space again until the new year, at which point you will get all the details of what’s been cooking (both literally and figuratively) these past couple months.
In the meantime, I wanted to sneak in my contribution to the Great Food Blogger Cookie Swap* just before time runs out. I was too sick to eat them but Ben tells me they’re good!
(*Missed out this year but want to participate in 2014? Sign up for cookie swap notifications here.)
Fruity Cereal Cookies
adapted from chocolate chip cookies in Baking at Home with The Culinary Institute of America
2 c all-purpose flour
1/2 c malted milk powder
1 tsp baking soda
1 tsp salt
2 sticks butter, room temperature
1 c sugar
3/4 c tightly packed dark brown sugar
2 eggs, room temperature
1 tsp vanilla
2 1/2 c fruit loops cereal, roughly chopped, divided use
1. Preheat the oven to 350 degrees F. Line baking sheet with parchment paper or grease with nonstick spray. In a medium bowl, whisk together the flour, malted milk powder, baking soda, and salt.
2. In the bowl of a stand mixer, beat together the butter and sugars on medium speed until light and fluffy. Reduce the speed to low and beat in the eggs, one at a time, until just incorporated. Beat in the vanilla. Add the flour mixture and stir or beat on low until just incorporated. Stir in 2 c of the cereal.
3. Use a 1 1/2 tbsp spring-loaded scoop to form the cookies. Space on the cookie sheet 2 inches apart. Top the cookies with the remaining cereal. Bake until golden brown, about 13 minutes. Cool fully on racks before serving.