Community Pick
Baby Cereal Cookies
photo by Scarlett B.
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
24
ingredients
directions
- Preheat oven to 375.
- Grease a cookie sheet or spray with nonstick spray.
- Lightly cream molasses and butter.
- Mix in egg and vanilla.
- In a separate bowl, combine flour, baking soda, and cereal.
- Add to the butter mixture.
- Blend.
- Add milk.
- Drop on the cookie sheet 2 inches apart.
- Bake 10-12 minutes.
- (Note: for babies under 12 months, you can easily substitute 2 egg yolks for the 1 whole egg and breastmilk or formula for the whole milk. This is a very flexible recipe, so experiment and enjoy!).
Reviews
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I just made these cookies and they are DELISIOUS, just as the reviews state, a little crunchy on the outside, though springy and cookie like on the inside. Based on the reviews from other viewers I used the base cookie recipe with the 7tbs of milk instead of 3 as suggested, and only substituted a slightly over ripe banana for the molasses, because that is what I had on hand. Smelled like banana bread while they were baking!!! They took 15 minutes in my oven, pulled out when they started to brown... Then I tasted them and they tasted like banana bread only with out the spice! :-) I have a 15 month old who is sleeping right now so I melted down a dark chocolate bar and drizzled some on a few of the cookies... I don't think I need to buy cookies anymore! Its a great mommy treat too!!! A wonderful use of the excess baby cereal that WIC gave us. I wonder how it would do with Jalapeno and Cheddar, my son loved it in cornbread... hmmm... the base recipe leaves for so many options!!! <br/><br/>Thank you Soooo much for posting this!!!! <br/>Elisa-from Vermont
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These were awesome. I pressed them down so they would be flat. I added a jar of Gerber applesauce to them and substituted whole wheat pastry flour. They are so good. I hope there are some left for the baby when she gets up tomorrow. I have so much infant cereal this is a great way to use and a healthy quick breakfast for my little one.
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Ok, flavor wise, these cookies are 5 stars. Not too sweet, but enough to tantalize your taste buds. Baby LOVED them. I gave it four stars because this recipe is not perfect. since I made a double recipe, there was enough for me and the other kid! The other changes I made were: olive oil instead of butter, more milk (about 7 Tbsp was correct, thanks everybody!), and shaping them into rectangular patties and then slicing into sticks. Wonderful! These are kind of spongy on the inside, crisp on the outside.
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Tweaks
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Ok, flavor wise, these cookies are 5 stars. Not too sweet, but enough to tantalize your taste buds. Baby LOVED them. I gave it four stars because this recipe is not perfect. since I made a double recipe, there was enough for me and the other kid! The other changes I made were: olive oil instead of butter, more milk (about 7 Tbsp was correct, thanks everybody!), and shaping them into rectangular patties and then slicing into sticks. Wonderful! These are kind of spongy on the inside, crisp on the outside.
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Thank you, thank you, thank you for posting this recipe! These are really great, and a real savior after my son Ben wouldn't eat any of the 6 boxes of baby cereal I had bought. I wanted them to be wheat, dairy and egg white free, so I modified the recipe a bit: 1/4 c. molasses 2 egg yolks 1/4 c. oil (I used safflower) 6 Tbsp mama's milk or water 1 tsp vanilla 3/4 c. flour replacement (I used Pamela's brand, but you could use rice flour or other gluten-free flour) 1/2 tsp baking soda 2 c. dry infant cereal Form the dough (it has a spongy texture) into little patties and place on a baking sheet. Bake 375 for 9-10 mins. Remove immediately onto cooling rack.
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Let me just say, first of all, that making these is for the mommy almost as messy as eating them is for the baby! My 10-month-old loves these, and I love that it's a homemade finger food rather than the processed Gerber type you can buy in the baby food aisle. I made these twice--the first time the only change I made was to use whole wheat flour, and I think 7 tablespoons of milk. The second time, I used baby food prunes instead of the butter, and just the tiniest bit of canola oil, and 7 T of milk, and they still turned out great. I'm thinking this would be a good base recipe for any type of baby cookie--perhaps you could leave out the molasses, vanilla, and butter and use a vegetable puree instead (with a bit of oil), making it a savory cookie. I also flattened mine a little before I baked them, as they don't flatten out on their own during the baking process. Thanks for the great recipe! Loved it!
RECIPE SUBMITTED BY
Danny's Diner
San Antonio, TX
<p>Busy Army mom with 3 little boys enjoying our world experiences. We've had five addresses in five years, to include 2 countries and 4 states. I homeschool my boys, teach a weekly cooking class to middle schoolers and science class to kindergarteners. And when I do have a few extra minutes, I cook and bake to relax and unwind.</p>