White Chocolate Chip Cookies with Cinnamon Toast Crunch

I love white chocolate chip macadamia nut cookies, Joe likes the cookies without the macadamia nuts, and we both love Cinnamon Toast Crunch. Needless to say, when I saw this recipe, I definitely wanted to give it a try. I really like the flavor of cinnamon given by the Cinnamon Toast Crunch cereal, but not the cereal in the cookies. Since it's sugar coated, I feel like the cereal became extra chewy during baking. The next time I make these, I'll probably just add cinnamon sugar and leave out the cereal.

Recipe from Picky Palate

INGREDIENTS:

2 sticks softened butter
1 Cup packed brown sugar
3/4 Cup granulated sugar
2 large eggs
1 Tablespoon real vanilla extract
2 1/2 Cups all purpose flour
1 Cup Cinnamon Toast Crunch Cereal, slightly crushed up
1 teaspoon baking powder
1/2 teaspoon salt
1 bag white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined. In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined. With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart. Bake for 9-12 minutes or until edges just start to turn golden brown.

2. Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Enjoy with a tall glass of milk!

3 dozen cookies