Cereal Jumble Cookies are simply loaded with amazing flavor and texture. Although there seem to be quite a few ingredients, they really are easy to make. For those on a gluten-free diet, we’ve also included a gluten-free option in the recipe card.
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Previously, my dear friend, Pauline, shared her recipe for Beach Cookies with me. Then, a few weeks later, she sent me this recipe for Cereal Jumble Cookies. Both recipes have similar ingredients and yet, they are different enough that I thought I’d share this recipe with you as well.
When using a 1.5 Tablespoon cookie scoop, one recipe yields approximately 4-1/2 dozen cookies. Using a smaller cookie scoop will obviously yield more cookies. If you don’t want that many cookies, you can always cut the recipe in half.
Cereal Jumble Cookies begin by creaming together:
For the dry ingredients, you’ll need:
- quick cooking rolled oats
- corn flakes cereal
- shredded coconut
- chopped pecans
- all-purpose flour
- baking soda
- pure vanilla extract
Using a cookie scoop, scoop up the dough and place the cookies onto a parchment-lined cookie sheet. Bake in a preheated 350-degree F. oven for 10 – 12 minutes, or until golden brown. (Smaller-sized cookies usually take less baking time.)
As you can see in the photo above, Cereal Jumble Cookies really are tasty. Everyone that’s tried them seems to really like them.
These delightful, easy-to-make cookies are loaded with amazing flavor and texture.
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 cup canola oil
- 1 cup quick cooking rolled oats (GF Option: use certified gluten-free quick cooking rolled oats)
- 1 cup crushed cornflakes (GF Option: use a gluten-free cereal such as GF Rice Krispies)
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3-1/2 cup sifted all-purpose flour (GF Option: use a gluten-free flour blend + 2 teaspoons xanthan gum unless flour already contains it)
- ***Optional GF Ingredient - I like to add 2 Tablespoons ground flax because it adds extra fiber and nutrition. It's not a necessary ingredient though.
- Cream together butter, sugars, egg, and oil. Add all of the dry ingredients.
- Using a 1.5 Tablespoon cookie scoop, scoop up the dough and place the cookie balls onto a parchment-lined cookie sheet baking pan.
- Bake in a preheated 350-degree F. oven for 10 - 12 minutes, or until golden brown.
- Store cookies in an air-tight container.
These cookies freeze well. You can make cookie balls and freeze them. When you want to make the cookies, place the cookie balls onto a parchment-lined cookie sheet, thaw completely, and bake according to directions.
You can also bake the cookies, cool them completely, then place them in a freezer-friendly container and freeze them. Simply thaw the cookies whenever you want to serve them.
These cookies make an easy homemade gift (think of the upcoming holiday season!) and they also freeze well.
You can freeze some of the cookie balls for later, thaw them, and bake them. Or, you can freeze the baked cookies, thaw them, and enjoy!
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