However, if you serve this to your kids for dessert, you’ll be the “great parent”.
Your choice. The kids – and you – are gonna like it either way.
· 2 1/4 c flour
· 1 t baking soda
· 1 t salt
· 1 cup butter, softened to room temperature
· ¾ cup granulated sugar
· ¾ cup brown sugar
· 2 eggs
· 3 t vanilla
· 1 bag, semi-sweet chocolate chips
· ¾ cup butterscotch chips
· 1/3 cup Heath® bar chips
· Milk (to put the cereal in of course)
DirectionsYou’ll notice this is, essentially, my “world’s best” chocolate chip recipe. It’s just the cookies now are really small 😊 I mean, it’s not exactly the same, but it’s definitely close.
Mix flour, baking soda and all the other ingredients except the chips in a bowl. It’s a lot of stuff in there, so make sure your bowl is fairly large, and make sure you mix well so that everything is well combined.
Then add the chips. Refrigerate for about a half hour.
When you’re ready to bake, roll the dough into little dime-sized balls and place them on cookie sheets lined with parchment paper. Seriously, make them small. Smaller than you might think they should or could be – dime-sized is about right.
Bake at 350 for about 5-7 minutes, or until they’re starting to get a little brown on the underside. These are really tiny so they’ll cook up quick – make sure to watch them.
Transfer them to a wire rack until they’re cool.
When you’re ready for “breakfast”, take a scoopful (or handful, who are we kidding here – that’s what I did) and pour them into a cereal bowl. Cover with milk as you would regular cereal, grab a spoon and go to town!
Depending on how small your cookies are, you should get about 400 out of one batch. Yup, 400 – you want them really small! How many “breakfasts” that translates into depends entirely on how big your cereal bowl is!