I took a page from Christina Tosi’s ‘ole book of tricks and combined two of most everyone’s favorite things; cookies and cereal. And for the record, this ain’t my first time, nor will it be my last. Last summer, I made cornflake-chocolate-chip-marshmallow cookies from the Momofuku Milk Bar cookbook and they were pretty scrumptious, but I think I found an even better cookie-cereal combo using Cap’n Crunch.
I don’t know about you, but sugary, super bad-for-you cereals do not last long in my house. I can usually get through a box in about a week, but I am not a cereal eater by nature. Unless it’s basically dessert in a bowl with milk, I’m not having it. No thank-you sir! So I figured, why not prove that Cap’n Crunch is essentially dessert by clearly making it dessert...by baking it into cookies.
Feel free to eat a few for breakfast, since that’s what the Quaker Oats Company originally intended it for!
These golden beauties have crispy edges and a nice, firm, chewy center. I find that after sitting overnight, they get just a smidge crunchier, but still chewy at the same time. I found it to be a great combination of crispy, crunchiness and chewiness. I also browned the butter to add a distinct nutty flavor that you can only get from brown butter. It’s certainly an optional step, but I recommend it!