1Cream the cold, cubed butter with the brown and white sugars on medium-high for 3-4 minutes until it forms a grainy, textured paste.
2Cream the cold, cubed butter with the brown and white sugars on medium-high for 3-4 minutes until it forms a grainy, textured paste.
3Cream the cold, cubed butter with the brown and white sugars on medium-high for 3-4 minutes until it forms a grainy, textured paste.
4Mix in the cold egg and vanilla extract just until combined. Do not over-mix.
5Mix in the cold egg and vanilla extract just until combined. Do not over-mix.
6Mix in the cold egg and vanilla extract just until combined. Do not over-mix.
7Add the flour, baking soda, baking powder, and salt.
8Add the flour, baking soda, baking powder, and salt.
9Add the flour, baking soda, baking powder, and salt.
10Mix on low just until the flour streaks disappear.
11Mix on low just until the flour streaks disappear.
12Mix on low just until the flour streaks disappear.
13Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
14Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
15Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
16Divide into massive 160g+ portions.
17Divide into massive 160g+ portions.
18Divide into massive 160g+ portions.
19Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
20Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
21Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
22Chill the dough cylinders in the fridge for 30–60 minutes (or freezer for 30 minutes) until firm but not rock-hard.
23Chill the dough cylinders in the fridge for 30–60 minutes (or freezer for 30 minutes) until firm but not rock-hard.
24Chill the dough cylinders in the fridge for 30–60 minutes (or freezer for 30 minutes) until firm but not rock-hard.
25Preheat your oven to 350°F.
26Preheat your oven to 350°F.
27Preheat your oven to 350°F.
28Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
29Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
30Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
31Bake for 15-17 minutes, OR UNTIL THE SIDES ARE GOLDEN BROWN.
32Bake for 15-17 minutes, OR UNTIL THE SIDES ARE GOLDEN BROWN.
33Bake for 15-17 minutes, OR UNTIL THE SIDES ARE GOLDEN BROWN.
Ingredients
1 stick cold butter, cut into small cubes
1 stick cold butter, cut into small cubes
1 stick cold butter, cut into small cubes
0.5 cup light brown sugar, packed
0.5 cup light brown sugar, packed
0.5 cup light brown sugar, packed
0.5 cup white granulated sugar
0.5 cup white granulated sugar
0.5 cup white granulated sugar
1 large egg
1 large egg
1 large egg
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
1.5 cups all-purpose flour
1.5 cups all-purpose flour
1.5 cups all-purpose flour
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
0.25 tsp baking powder
0.25 tsp baking powder
0.25 tsp baking powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
0.75 cup white chocolate chips
0.75 cup white chocolate chips
0.75 cup white chocolate chips
1 cup Cinnamon Toast Crunch cereal
1 cup Cinnamon Toast Crunch cereal
1 cup Cinnamon Toast Crunch cereal
Equipment
ovenbaking sheet
Tips
If the cookies are not golden brown after 15 minutes, bake them for a little longer.
If the cookies are too tall, not baked enough, or too cake-like, slightly bang them onto a counter when they come out of the oven to collapse the middle and create ripples.