These cookies — crunchy and both sweet and savory, with lots of texture and depth — balance “healthful” morning cereal with toffee-laden candy.
Optional: 1/4 teaspoon freshly-grated nutmeg; pinch cayenne; 1/2 teaspoon ground ginger or cardamom1 teaspoon pure vanilla extract or vanilla bean paste or 1/2 teaspoon almond extractAbout 3 cups cereal such as Nature’s Path Sunrise Crunchy Cinnamon Cereal
• Arrange two oven racks in middle of oven or middle and upper third. Heat oven to 350 degrees F. Line two baking sheets with parchment paper.• Cook butter in a medium saucepan over medium heat, carefully swirling pan often and stirring occasionally until butter begins to foam, then brown.You’ll start to see bits of dark brown at bottom of pot when swirling or stirring and the butter will smell nutty and delicious. This will take about 5 to 8 minutes; adjust heat, as needed, to prevent burning.
• Whisk together flour, baking soda, salt, and 1 to 1 1/2 teaspoons cinnamon — and any other spices, if using — in a medium bowl; set aside. To the bowl of brown butter, add brown sugar, half of the granulated sugar and blend, using paddle attachment or electric hand mixer on medium speed until well blended and creamy, about one minute. Add eggs, one at a time, beating just until blended after each addition. Continue to mix about 30 seconds more until smooth; beat in vanilla.
• Place cereal in a small bowl. Mix remaining sugar and cinnamon together in another bowl. Scoop about 2 tablespoonfuls of dough into hands and quickly form into a ball — don’t worry about making them perfect; you don’t want to overhandle the dough — and add to bowl of cereal, turning ball to coat evenly and pressing lightly to help cereal to adhere to dough. Then add cereal-coated ball to sugar and cinnamon and toss to coat, pressing gently to help sugar adhere.
• Bake, rotating cookie sheets halfway through for even baking, and until edges are set, and center is slightly puffed, 12-14 minutes. Remove cookies to a cooling rack. Allow cookies to cool completely before storing in an airtight container, at cool room temp.Kim Sunée is a bestselling author and a former magazine food editor. She's based in Anchorage. For more food and travel, visit instagram.com/kimsunee.
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