One of my favorite traditions about my family Christmas is my grandmother’s appetizer table. We always gather at her house for our gift exchange and Christmas dinner. The first thing we always did growing up was to check our stockings and then check the appetizer table to see what there was to snack on. She always put together fun spreads of sweets, shrimp cocktail, cheeses and other good stuff.
This year I’m excited to have something to contribute to the appetizer table. I am participating in a cookie swap with Cascadian Farm and developed a new cookie recipe to share this holiday season!
We were tasked with developing a recipe using one of their cereal or granola products. I selected the Cinnamon Crunch because cinnamon and holiday cookie baking go hand in hand. I have enjoyed having this cereal in the house and have snacked on it by the handful in addition to using it in my cookies.
The recipe that I developed is a Cinnamon Crunch Oatmeal and White Chocolate Cookie. The cinnamon sugar flavor is definitely the star here and the texture of the cookies is perfectly chewy with oatmeal in the batter and a little crunchy with crushed cereal in the batter and sprinkled on top. The white chocolate chips add even more of a holiday feel and are a great addition to overall flavor and taste of the cookie.
The cookies have been a hit with everyone that I’ve shared them with and I can’t wait to add them to my family appetizer table this Christmas!
Cinnamon Crunch Oatmeal White Chocolate Cookies
(Peanut Butter Runner Original Recipe)
1 cup butter (two sticks), softened
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
1 cup flour
1 cup rolled oats
2 1/4 cups crushed Cinnamon Crunch cereal (1/4 cup reserved)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup white chocolate chips
Preaheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat.
Whisk together flour, baking soda, baking powder, salt, cinnamon, oats and crushed cereal in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held mixer) cream butter and sugars on medium-high speed until fluffy and lightened in color, about 3-4 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and then reduce mixer speed to low and slowly beat in flour/oat/cereal mixture. Stir in chocolate chips after flour has been incorporated.
Using a cookie scoop, make rounded balls of dough and place them on the prepared cookie sheet about 2 inches apart. Slightly flatten with back of cookie scoop and sprinkle with reserved crushed cereal. Bake for 11-14 minutes, depending on your preferred cookie crispiness. Remove from oven and let cool for a few minutes and then transfer to wire racks to cool completely.
Yields around 35 cookies.
Be sure to check out the other Cascadian Farm cookie swap recipes from my fellow bloggers!
Perpetually Chic – Gingerbread Bourbon Balls
Young Married Chic – Molasses Ginger Maple Granola Cookie
Waiting on Martha – Raspberry Coconut Crumble Bars
House of Earnest – No Bake Cranberry Oat Chews
Freutcake – Cereal Maple Nut Brittle
Clara Persis – Salted Honey Nut Butterscotch Blondies
*This post is sponsored by Cascadian Farm Organics but the recipe is my own.