MorningNooNight: Homemade Cookie Crisp Cereal

Little cookies that can be counted as breakfast? Yes please.

After I tried my hands at homemade Cinnamon Toast Crunch, I knew there were other cereals I wanted to give a go at home. I found both recipes, and adapted them, from Half Baked Harvest.

And instead of just miniature sizing regular cookie dough, these feature Oats, so they are healthy... I promise.

They bake up crisp and hold up well throughout the week when sealed in an airtight container. The last sip of chocolate-y milk with little leftover cookie crumbs is so, so delicious.

You will need:
1/2 cup butter, softened
1/8 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 large egg
1 1/2 cups whole wheat flour
1/2 cup old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips (I used regular sized, although mini might be better for this recipe)

In a large bowl, whisk together the wheat flour, oatmeal, baking soda, and salt. Stir to combine and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla until creamy, about 3 minutes. Add in the egg and mix until combined. Slowly beat in the flour mixture until incorporated. Stir in the chocolate chips.
Divide the dough in half and on a large surface of wax paper, roll the dough into a 2 foot log, about 1 inch thick. Continue with other half of dough.
Seal both logs up in plastic wrap and place in the refrigerator for 30-45 minutes, or just until the butter has solidified.

Preheat oven to 350 degrees. Remove from the fridge and unwrap. Slice log into 1/4" pieces. If you like thinner cookies, place the sliced rounds on a parchment lined cookie sheet (this is what I did) or roll into balls and press lightly on to the cookie sheet for rounder-puffier cookies.