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. Mix on low just until the flour streaks disappear.
8Add the flour, baking soda, baking powder, and salt. Mix on low just until the flour streaks disappear.
9Add the flour, baking soda, baking powder, and salt. Mix on low just until the flour streaks disappear.
10Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
11Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
12Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
13Divide into massive 160g+ portions. Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
14Divide into massive 160g+ portions. Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
15Divide into massive 160g+ portions. Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
16Chill the dough cylinders in the fridge for 30–60 minutes (or freezer for 30 minutes) until firm but not rock-hard.
17Chill the dough cylinders in the fridge for 30–60 minutes (or freezer for 30 minutes) until firm but not rock-hard.
18Chill the dough cylinders in the fridge for 30–60 minutes (or freezer for 30 minutes) until firm but not rock-hard.
19Preheat your oven to 350°F
20Preheat your oven to 350°F
21Preheat your oven to 350°F
22Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
23Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
24Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
25Bake for 15-17 minutes, OR UNTIL THE SIDES ARE GOLDEN BROWN.
26Bake for 15-17 minutes, OR UNTIL THE SIDES ARE GOLDEN BROWN.
27Bake 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
2 tsp vanilla extract
2 tsp vanilla extract
2 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 (divided: half kept whole for the mix-in, half crushed for coating)
1 cup Cinnamon Toast Crunch cereal (divided: half kept whole for the mix-in, half crushed for coating)
1 cup Cinnamon Toast Crunch cereal (divided: half kept whole for the mix-in, half crushed for coating)
Equipment
ovenbaking sheet
Tips
If cookies aren't golden brown after 15 minutes, bake for a little longer.
If cookies are too tall, not baked enough, or too "cake-like", you can slightly bang them onto a counter when they come out of the oven to collapse the middle and create ripples.