This article is written by a student writer from the Spoon University at U Mich chapter and does not reflect the views of Spoon University.
Out of all of the sugary cereals General Mills and Kellogg’s have blessed us with, Cookie Crisp holds a special place in our hearts. I mean, who wouldn’t want a bowl of chocolate-chip cookies for breakfast? With this recipe you can recreate one of your most beloved childhood snacks in just a few easy steps.
Cookie Crisp
Ingredients
Instructions
Roll out cookie dough. If you don’t have a rolling pin, use a glass or an empty wine bottle.
Cut out small cookies about the size of a nickel. If you don’t have a nickel-sized cookie cutter, use a ring or anything that can function as a mini cookie cutter.
Bake in a toaster oven at 350°F for 10 minutes or until golden brown. They should be crispy, but not burnt.
Allow cookies to cool completely.
Add milk and enjoy.