Milk and Cereal Cookies
¾ cup Golden Grahams cereal, divided
¾ cup Fruity Pebbles cereal, divided
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon table salt
11 tablespoons (or 2/3 cup) unsalted butter, cold and cubed
11 tablespoons (or 2/3 cup) vegetable shortening, room temperature
1 cup sugar
1 cup packed light brown sugar
2 extra-large eggs, cold
1½ teaspoons pure vanilla extract
1 cup (8 ounces) yogurt chips
¼ cup Rice Krispies cereal
¼ cup Lucky Charms cereal
¼ cup Cap’n Crunch cereal
Preheat the oven to 350°F.
In a small bowl and using your hands, crush ½ cup of the Golden Grahams into bits. Add ½ cup of the Fruity Pebbles to the bowl, stir, and set aside. This will serve as your topping for the cookies.
In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the butter, shortening, sugar, brown sugar, eggs, and vanilla extract and beat on medium-low speed until mixed with just small chunks of butter remaining, approximately 30 seconds. Every time you mix ingredients, scrape down the sides of the bowl with a spatula to be sure all ingredients are included in the mix—every bit matters! Add half of the dry ingredient mixture and mix on low speed until just incorporated and no flour is visible, about 30 seconds. Add half of the remaining dry ingredients and mix on low speed until the flour is incorporated and all butter chunks are gone, approximately 20 seconds. Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is not sticky to the touch, about 20 seconds. Be careful not to overmix—that’s how you get flat cookies. Mix in the yogurt chips and all the cereals.
Line two baking sheets with parchment paper. Scoop the dough 1/3 cup at a time and firmly roll into round balls approximately 1½ inches in diameter. Before placing 6 cookies on each prepared baking sheet, roll the top of each dough ball in your Fruity Pebble/Golden Grahams mixture. Bake on the middle and lower racks of the oven until the tops are a light golden brown and you notice hairline cracks forming on the sides, 12 to 14 minutes, spinning each pan 180 degrees and swapping their positions halfway through.
Let the cookies cool on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack or parchment paper on the counter to cool completely. Let the baking sheets cool before repeating with the remaining cookies.
Store in an airtight container at room temperature for up to 4 days or freeze for up to a month.