Breakfast Cereal Cookies

It's time to fill up that cookie jar of mine...it's been empty for awhile now. :-P I have been looking through the web and wondering what is a good recipe to make....nothing really interest me much. Yes, I do occasionally like the traditional chocolate chip cookie or the big chewy oatmeal cookie, but now I crave for something different, something I have yet ventured upon (and hence the delay of baking cookies) Fortunate for me, when me and my family went out last weekend, I sneak into Kinokunioya bookstore and found yet another wonderful cookbook, 孟老師的100道手工餅乾 ! I was totally excited and immediately purchase the book, haha!

Looking through the book, this Breakfast Cereal Cookie got my attention. I was thinking...breakfast in a cookie? Neat-o! When I read through then I realize the recipe actually calls for breakfast cereal mix, no wonder! I happened to have a box of Nestle Fitness & Fruits cereal box sitting in my pantry, so I thought, why not!

However it turn out the cookie is a little on the hard side, so I decide to reduce the flour and increase the butter. Here's the version of my cookie recipe:

Ingredients for Brekfast Cereal Cookies:
100g unsalted butter, room temperature
110g confectioner's sugar
1/4 tsp salt
1/2 baking soda
1/2 tsp vanilla extract
60g egg
220g cake flour
125g breakfast cereal mix
25g raisins

Method:

• In a large mixing bowl, cream the butter and the confectioner's sugar till it's creamy.
  
• Add egg and vanilla extract and mix well till blended in.
• Preheat the oven to 170°C. Line parchment paper on a baking tray.
• Fold in the flour, cereal mix and raisins till everything is combined.
• Using a tablespoon, scoop a heaping amount and roll batter with your hands into a ball. Place on parchment paper and press down with your palm.
• Repeat till baking tray is filled up and cookies are about 5cm apart.
• Bake in the for 20 to 22 minutes or till cookies are golden brown.
  

These cookies should be good up to a week stored in an air-tight container. Enjoy!