Best Cereal Killer Cookies
Submitted by cowgrammy
Cereal killer cookies: chewy oatmeal cookies loaded with almond brickle chips for buttery toffee crunch in every bite. The big-batch cookie that vanishes off the cooling rack.
YIELD
72 servingsPREP
15 minCOOK
15 minREADY
30 minThese oatmeal cookies get their punny name from the relentless way they disappear once they hit the cookie jar. The combination of rolled oats and almond brickle chips creates pockets of buttery toffee crunch all through a soft, chewy cookie. One bite and you understand the name.
Almond brickle chips (sometimes labeled toffee bits or Heath bits) are the move that elevates this from average oatmeal cookie to the cookie everyone asks for. They melt slightly during baking, leaving caramelized toffee streaks woven through the dough. Look for them in the baking aisle near the chocolate chips.
The food processor method is faster than a stand mixer for this dough. Pulsing the sugars first breaks up clumps, then the butter creams in evenly without overworking. Just be careful not to over-process once the flour goes in.
Dark brown sugar is preferred over light. The deeper molasses flavor pairs beautifully with the toffee chips and gives the cookies their signature golden-brown color.
The yield says 72 cookies for a reason. This is a party-batch recipe. Halve everything if you want a more reasonable amount, or freeze rolled balls of dough for fresh-baked cookies anytime.
Pro Tips
- Use cold butter cubes in the food processor. They cream up faster and stay cooler.
- Pull at 12 minutes for chewy centers, 15 for crispier edges.
- Don’t overcrowd the sheet. The cookies spread, so leave 2 inches between scoops.
- Cool on the pan 2 minutes before transferring or they break apart.
Variations
- Add ½ cup of chopped pecans or walnuts for extra crunch.
- Stir in 1 cup of chocolate chips for chocolate-toffee oatmeal cookies.
- Sprinkle warm cookies with flaked sea salt right out of the oven.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Mix the oats with the almond brickle chips in a small bowl. In another bowl sift together the flour, baking soda, baking powder, and salt.
Add the sugars into a food processor, pulse until blended, then gradually add the butter. Continue to process until creamy and smooth.
Add the eggs and vanilla to the food processor and blend until thoroughly mixed. Add the flour mixture and pulse until just combined. Pour this mixture over the oats and almond brickle chips; stir until well combined.
Using a 2-tablespoon measure, measure out scoops of dough and place at least 2 inches apart on greased cookie sheets.
Bake for 12 to 15 minutes or until golden brown.
Cool on wire racks.
Comments
