baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Honey Bunches of Oats cereal, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, oatmeal crunch cookies, Quaker old-fashioned oats, recipe, sweetened coconut, Toll House chocolate chips, TruMoo milk, vanilla extract, Wesson vegetable oil
Everyone loves grabbing a homemade cookie to nibble on between meals. Oatmeal cookies make a wonderful after-school snack or a little something sweet to satisfy late night hunger pains. When I was growing up, my grandmother would always have a batch of fresh oatmeal cookies on tap.
These oatmeal crunch cookies are insanely good and contain one secret ingredient that you never will guess! Are you wondering what it is? OK, I’ll tell you: Honey Bunches of Oats cereal! You may even have a box of this breakfast food sitting in your pantry right now. It’s time to make some cookies!
Recipe courtesy of The Farm Girl Gabs.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Allow cookies to cool on pan for 5-minutes before transferring to wire racks or counter.