Chocolate Chip Monster Cookies
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
54
ingredients
- 887.21 ml frosted mini-wheats cereal
- 473.18 ml milk chocolate chips (divided)
- 236.59 ml butter or 236.59 ml margarine
- 236.59 ml sugar
- 236.59 ml brown sugar (firmly packed)
- 2 eggs
- 9.85 ml pure vanilla extract
- 473.18 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
directions
- Heat oven to 375.
- In food processor or blender, grind cereal unti fine.
- Add 1/2 cup milk chocolate chips; blend until mixture is as fine as possible.
- In a large bowl, cream butter and sugars.
- Add eggs and vanilla.
- In a seperate bowl, mix flour, baking powder, baking soda and salt.
- Combine wet and dry ingredients.
- Work crushed cereal into the mixture.
- Add remaining milk chocolate chips.
- Drop by tablespoonfuls onto lightly greased baking sheet.
- Bake for 10 - 12 minutes or until done but still moist.
- Remove from baking sheets and cool on wire rack.
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Reviews
-
Below is my review from Nov 5, 2007. I made them again today and they were so wonderful I decided this HAD to be a 5 star review. I made a full recipe but instead of some of the chocolate chips (about 3/4 cup) I used skor baking bits with chocolate. The toffee and the chocolate together was a wonderful combination. These are very flat cookies but they are really wonderful!********Really yummy crispy cookies. I halved this recipe because of the amount of cereal I had. I used splenda for the white and regular brown sugar for the brown. I rolled these into little balls and they were cute and crisp. There is a little bit of "get in your teeth" from the cereal but we really enjoyed these and the kids got a little more fiber in their diet. Thanks!
Tweaks
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Below is my review from Nov 5, 2007. I made them again today and they were so wonderful I decided this HAD to be a 5 star review. I made a full recipe but instead of some of the chocolate chips (about 3/4 cup) I used skor baking bits with chocolate. The toffee and the chocolate together was a wonderful combination. These are very flat cookies but they are really wonderful!********Really yummy crispy cookies. I halved this recipe because of the amount of cereal I had. I used splenda for the white and regular brown sugar for the brown. I rolled these into little balls and they were cute and crisp. There is a little bit of "get in your teeth" from the cereal but we really enjoyed these and the kids got a little more fiber in their diet. Thanks!
RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.