SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIE CRISP CEREAL
Serves 615 mins prep25 mins cook
Combining two of my favorite things — one of my favorite childhood cereals + sourdough 🥹 Is there anything better?! The cutest little bites that are utterly satisfying
0 servings
What you need
Instructions
Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (about 5 minutes). Remove from the heat and allow to cool slightly (2-3 minutes). In a large bowl, add the cooled brown butter, brown sugar, and granulated sugar. Whisk until there are no lumps of brown sugar. Add in the egg yolks and vanilla extract/ Whisk together until smooth. Then, fold in the sourdouh discard. Add the baking soda, salt, cinnamon, rolled oats, and flour, and stir with a wooden spoon or spatula until just combined. Gently fold in the chocolate chips/chunks. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes - 1 hour. Preheat the oven to 350F. Line a baking sheet with parchment paper; set aside. To make into small cookies for cereal, working on a piece of parchment paper; flatten the dough into a 1/2” thick rectangle. Using a knife or bench scraper, cut the dough into tiny squares (they don’t need to be exact). Roll the squares into balls, and place them onto the prepared baking sheet. Bake at 350Ff for 6-8 minutes. Let cool completely, and store in an airtight container for up to 1 week. Serve with milk, on top of ice cream, or by the handful! Enjoy! *For regular-sized cookies, scoop and bake at 350F for 12-15 minutesView original recipe