White Chocolate Cinnamon Toast Crunchers

These cookies, which I've had my eye on for quite a while, were good but I would defintely make a couple of changes:

1) Decrease the amount of white chocolate chips from 1 bag (approximately 2 cups) to 1 cup. White chocolate chips are incredibly sweet and, while I normally have quite the sweet tooth, these were too much for me.

2) Add the Cinnamon Toast Crunch whole, rather than cruching it up slightly. When I added my crushed cereal to my stand mixer, the cereal got crushed up even more so that the cereal was barely noticible in the cookie.

3) Increase the Cinnamon Toast Crunch Cereal by about a half a cup.I think the cookies could benefit from a little more Cinnamon Toast Crunch flavor.

Photo Courtesy of Picky Palate

White Chocolate Cinnamon Toast Crunchers
(Source: Picky Palate)

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

1. Preheat oven to 350°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