Sometimes you just do a thing.
In my case, this thing happened to be stumbling across this Buzzfeed article on breakfast cookies and immediately deciding to drop everything and recreate my favorite cereal in the midst of finals week. Because, as the wise Hillary Duff once put it, “Why not take a crazy chance?”
Let’s get baking.
I’d love to tell you that these were anything but miniature cookies, but I’d be wrong. These are exactly like regular cookies except teeny tiny. The addition of oatmeal and whole-wheat flour is a health plus, but this is more of a justification to eat cookies for breakfast than anything else.
Pro-life tip: always have miniature chocolate chips on hand. They are instant happiness. After the dough comes together, throw it in the fridge so it will be easier to make into tiny little cookies. And when I say tiny, I mean tiny.
The cookie dough balls shouldn’t be bigger than a pea, otherwise they won’t get crispy crunchy like cereal. I probably should have made mine smaller than they were. They’re in the oven for a hot 5-6 minutes and then they’re all yours! (S/o to my French mani in the picture below).
To be honest, these aren’t like Cookie Crisp. Maybe because I didn’t make them small enough or because I ate them with milk when they were still warm…they tasted like really small cookies. But then again, who’s complaining?
Oatmeal Chocolate Chip Cookie Cereal by Half Baked Harvest
- 1/2 cup coconut oil (you can swap softened butter if you’d prefer)
- 1/8 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/4 cups white whole wheat flour or whole wheat pastry flour
- 3/4 cup old fashion oatmeal
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 – 3/4 cup mini chocolate chips
Combine the whole wheat flour, oatmeal, baking soda and salt in small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy, about 3 to 5 minutes. Add the egg and beat well. Gradually beat in the flour + oatmeal mixture. Stir in the mini chocolate chips. Divide the dough in half and turn each dough out onto a large piece of plastic wrap or wax paper and form a very long and thin log with it, about 2 feet in length and about 1 inch in diameter. Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn’t flat from resting on the counter, and place it in the freezer to chill for about 15-20 minutes. You just need the dough to firm up a bit so it is easier to roll into a bunch of little balls.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.
Remove the logs and using a sharp knife slice 1/2 inch slices of dough. If you prefer flatten cookies you can simply place the rounds of dough on the prepared baking sheets. If you want a rounder cookie (this is what I did for most of mine) roll the sliced cookie dough between your hands to make a small ball and place on the the prepared baking sheet.
Bake for 5 to 6 minutes. Allow to cool completely before storing in an airtight container. Serve over milk, yogurt or eat by the handful!