Delicious & Wholesome Total Cereal Chocolate Chunk Cookies: The Ultimate Recipe for a Nutritious Treat
Embark on a delightful baking journey with our recipe for Total Chocolate Chunk Cookies – a truly unique and satisfying treat. This recipe was first conceived during a time when Total cereal was a staple in my pantry, often found on sale, inspiring a creative twist on classic cookie making. While the original concept might have even been adaptable for Wheaties – and you certainly can use them if that’s what you have on hand – I’ve grown to truly adore the distinctive flavor and texture that Total cereal brings to these cookies. Beyond the taste, there’s a comforting sense of nostalgia and a feeling of added nutritional value, a sentiment deeply ingrained from all those memorable Total cereal commercials that vividly illustrated how many bowls of “other cereals” one would need to consume to match Total’s vitamin content. This recipe doesn’t just deliver a delicious cookie; it offers a delightful crunch, a wholesome chew, and a unique depth of flavor that sets it apart from your average chocolate chip cookie.
These aren’t just any chocolate cookies; they are an experience. The finely ground oats and Total cereal create an incredible texture that’s both hearty and tender, while the walnuts add a nutty richness. Each bite offers a satisfying blend of crisp edges and a chewy center, studded with generous pockets of melted chocolate. Whether you’re a fan of chunky cookies, seeking a fun way to incorporate cereal into your baking, or simply looking for a new favorite, these Total Chocolate Chunk Cookies are guaranteed to become a household hit. They’re perfect for an afternoon snack, a comforting dessert, or even a wholesome addition to a packed lunch, offering a touch of goodness in every bite.
Essential Tips for Perfect Total Chocolate Chunk Cookies
Crafting these extraordinary cookies requires a few key steps and considerations to ensure the best possible outcome. Following these tips will help you achieve that ideal balance of texture, flavor, and chewiness.
Utilizing Your Food Processor for Optimal Texture
A food processor is an indispensable tool for this recipe. It’s crucial for grinding the oats, Total cereal, and walnuts into a fine consistency. This isn’t just about mixing; it’s about transforming the ingredients. Grinding the oats helps create a smoother, more integrated texture in the cookie dough, preventing them from being too prominent or chewy. For the cereal, processing it finely ensures that its unique flavor and subtle crispness are distributed evenly throughout the dough, rather than having large, intrusive flakes. The walnuts, when finely chopped, add a lovely nutty essence and a subtle crunch without overpowering the other flavors. If you don’t have a food processor, you can try crushing the cereal and oats in a sturdy bag with a rolling pin, and finely mincing the walnuts by hand, though a food processor will yield the most consistent and desirable results.
The Importance of Accurate Flour Measurement
In baking, precision is key, especially when it comes to flour. For the absolute best results, I highly recommend weighing your flour using a kitchen scale. Flour can compress significantly in a measuring cup, leading to an excess amount if simply scooped. Too much flour can result in dry, crumbly, and tough cookies that lack that coveted chewy texture. If a scale isn’t available, make sure to properly aerate your flour: stir it thoroughly with a spoon to lighten it up, then gently spoon it into your measuring cup until it’s overflowing. Level it off with the back of a knife without packing it down. This “spoon and level” method significantly reduces the chance of adding too much flour.
Chocolate Choices: Chunks vs. Chips and Beyond
The recipe title specifies “chocolate chunk,” but don’t feel limited! I frequently use high-quality chocolate chips instead of chunks, and the results are equally delicious. The main difference lies in how they melt and distribute: chunks often create glorious pools of melted chocolate, while chips hold their shape a bit more, offering distinct pockets of chocolate in every bite. Feel free to use whatever type of chocolate you have on hand – semi-sweet, bittersweet, milk chocolate, or even a combination. But why stop there? These versatile cookies are also fantastic with other flavor morsels. Imagine them with creamy butterscotch chips, rich peanut butter chips, or even a blend of white chocolate and macadamia nuts. Experimenting with different mix-ins can transform these cookies into a new favorite every time!
Achieving Your Desired Cookie Texture
Cookie texture is a matter of personal preference. If you find that your cookies aren’t as crunchy as you’d like, there’s a simple adjustment you can make during baking. Try reducing the baking temperature slightly to 325 degrees Fahrenheit (160 degrees Celsius) and extending the baking time by a few extra minutes. A lower and slower bake allows the cookies to dry out a bit more, resulting in a crispier texture. Conversely, if you prefer a softer, chewier cookie, ensure your oven is accurately heated to 350 degrees F (175 C) and don’t overbake them; remove them from the oven when the edges are just set and lightly golden, even if the centers still look slightly underdone. They will continue to cook slightly on the hot cookie sheet.
Why Total Cereal Makes These Cookies Special
Beyond the nostalgic pull of those old commercials, Total cereal brings a unique set of benefits to these chocolate chunk cookies that truly elevate them. Firstly, it contributes a subtle yet distinct malty flavor that complements the sweetness of the sugar and the richness of the chocolate beautifully. This isn’t a flavor that screams “cereal” but rather one that adds an intriguing depth and warmth. Secondly, the finely ground Total cereal integrates into the dough, providing a delicate crispness that contrasts wonderfully with the chewy oats and melted chocolate. It’s an unexpected texture booster that sets these cookies apart from traditional recipes. Finally, for those who appreciate a little extra nutritional boost in their treats, Total cereal lives up to its reputation. While these are still cookies, the inclusion of a fortified cereal means you’re adding a touch more vitamins and minerals than you would with a recipe devoid of such an ingredient, making them feel a little less guilt-inducing and a little more wholesome. It’s a clever way to add an interesting ingredient that enhances both flavor and perceived value.
Storage and Freezing for Freshness
To enjoy your Total Chocolate Chunk Cookies at their best, proper storage is essential. Once completely cooled, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, these cookies freeze beautifully. You can freeze the baked cookies by layering them with parchment paper in an airtight container for up to 3 months. Thaw them at room temperature or warm slightly in the microwave for a fresh-from-the-oven experience. Alternatively, you can freeze the raw cookie dough balls. Simply scoop and shape the dough as instructed, then place the balls on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a prepared baking sheet and bake as usual, adding an extra 2-4 minutes to the baking time.
Serving Suggestions and Pairings
These versatile Total Chocolate Chunk Cookies are perfect for a variety of occasions and pair wonderfully with several beverages and desserts. Enjoy them warm with a tall glass of cold milk for a classic comfort treat. For the adults, they’re a fantastic companion to a hot cup of coffee or a robust tea, where the rich chocolate and nutty flavors can truly shine. They also make an excellent addition to an ice cream sundae, crumbled over vanilla bean ice cream with a drizzle of caramel. Consider packing them in lunchboxes for a delightful midday snack, or serving them at parties and gatherings where their unique texture and wholesome appeal are sure to impress your guests. Their hearty nature also makes them a satisfying post-workout snack or a quick breakfast on the go (we won’t tell!).
Total Chocolate Chunk Cookies Recipe
Total Chocolate Chunk Cookies
Pin Recipe
Equipment
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Electric Mixer
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Food Processor
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Parchment Paper
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Cookie Sheets
Ingredients
- ½ cup old-fashioned oats
- 1 ¼ cups Total cereal (original or equivalent fortified flake cereal)
- ½ cup whole walnuts
- 6 tablespoons unsalted butter (softened to room temperature)
- ½ cup light brown sugar (firmly packed)
- ½ cup granulated sugar (packed)
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (approximately 5.6 oz / 160 grams, measured by weight for best accuracy)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon plus an extra pinch of salt (fine sea salt recommended)
- 5 oz semi-sweet or bittersweet chocolate (roughly 1 cup, cut into irregular chunks for varied texture, or about ¾ cup of your favorite chocolate chips)
Instructions
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Begin by preparing your oven and baking sheets. Preheat your oven to a steady 350 degrees F (175 degrees C). Line two standard cookie sheets with parchment paper. This prevents sticking and ensures even baking, making cleanup a breeze.
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In the bowl of your food processor, add the oats. Process them until they are finely ground, resembling a coarse flour. Next, add the Total cereal and whole walnuts to the food processor with the ground oatmeal. Pulse the mixture several times until the cereal is finely crushed and the walnuts are fairly well chopped, creating a unique texture for your cookies. Be careful not to over-process into a paste.
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In a large mixing bowl, using the high speed of an electric mixer, cream together the softened unsalted butter and both the light brown sugar and granulated sugar until the mixture is light and fluffy, usually 2-3 minutes. This step incorporates air, contributing to a tender cookie. Add the large egg and vanilla extract, beating just until the egg is fully mixed in and the mixture is smooth. Scrape down the sides of the bowl to ensure all ingredients are incorporated. Then, add the baking powder, baking soda, and salt. Stir these leavening agents and seasoning in well to ensure they are evenly distributed throughout the wet ingredients. Finally, gradually add the all-purpose flour mixture and the prepared cereal-walnut mixture, stirring on low speed until just combined. Overmixing can develop gluten, leading to tougher cookies.
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Using a cookie scoop or your hands, shape the dough into uniform 1 ½-inch balls. For a slightly flatter, chewier cookie with more surface area for browning, gently press the tops of the dough balls to flatten them slightly. If you prefer a more rounded, puffed cookie, leave them as balls. Place the shaped dough on the prepared cookie sheets, ensuring a spacing of at least 2 ½ inches between each cookie to allow for spreading. Bake for 12-15 minutes, or until the edges are beautifully golden brown and set, but the centers still appear slightly soft. This ensures a chewy interior. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling completely. This helps them set and prevents sticking.
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