When I lived with my family, cookies were always eaten for breakfast. The white package with the green border had a permanent place on the kitchen counter. So I associate a lot of nostalgia with breakfast flakes, like little cookies. As you get older, you tend to rediscover your favorite foods. That’s why I didn’t want to withhold the recipe for home-made cookies from you. They’re not that hard to make, you know exactly what’s in them, and: you’re not buying a product from company N. A win-win situation.
Tips for perfect cookies: Chop the chocolate chips as small as possible. This is important because our cookie dough pieces are already very small (about the size of a nickel), so they don’t get too big during baking. Therefore, chocolate chips should still be the best fit for the pipeline. Otherwise, you can also reduce the amount of sugar if you like it less sweet. By the way, a drop of vanilla extract in the dough is just as delicious.
In general, it’s not a bad idea to make well-known favorites yourself. After all, not everyone can claim to have made pop-tarts or chocolate kisses themselves. The best thing to do is take a look at our #CookItYourself section, where we imagine these classics in addition to cookie crispies:
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Right out of the bag: Cookie Crisps
Make your own breakfast cereal like biscuits.
Mix all the ingredients except the chocolate into a lump-free dough. Chop the chocolate chips as small as possible and fold them in.
Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. Fill the dough into a piping bag with a small hole. Scoop the dough into small circles (the size of a nickel) on a baking sheet. Bake in the oven for 10-15 minutes until golden. Then let it cool. Complete it!