Comments on: Dark Chocolate-Sea Salt Kashi Cereal Cookies

By: Cynthia Virtue

Cynthia Virtue — Wed, 14 Aug 2019 13:47:05 +0000

In reply to Janet. I use the recipe calculator at SparkPeople to do this. You don't need an account if you don't plan to save the results for later.

By: Cynthia Virtue

Cynthia Virtue — Wed, 14 Aug 2019 13:46:22 +0000

Thanks for recipe – I bought the cereal since we like another Kashi type, but it didn’t go over with the family, so I need to use it up (I can’t stand throwing out good food.)
Question: your lovely photo shows about 30 cookies on the baking sheet, but the recipe says 12 at a time. Do they spread a lot? Was the number on the sheet changed after you took the photo?
Thanks!

By: Janet

Janet — Tue, 05 Feb 2019 16:27:42 +0000

What about nutritional values, I don’t see either he recipe.
I am trying to help my mom who has gastric ulcers, get more fiber, less fat, and enjoy something that is a healthier option.

By: Chandra@The Plaid and Paisley Kitchen

Chandra@The Plaid and Paisley Kitchen — Thu, 12 Dec 2013 21:00:57 +0000

I love that I am not the only one who hears Cookies Calling for them to be eaten!!! I think every cookie in the world wants me to eat it!!! These don’t even look healthy, they just look tasty!!!

By: Christie

Christie — Sat, 02 Nov 2013 20:52:01 +0000

These are delicious! I bought a box of Go a Lean Crunch at Costco….oops. Too sweet and to hard! I pulsed it the food processor, cut back on white sugar by 1/4 cup and used in this recipe and cookies are delicious! Great use of cereal no one wanted to eat:)

By: Cathy

Cathy — Thu, 25 Apr 2013 02:29:11 +0000

In reply to Mary Hansen.

They are so addicting…I think it’s the sea salt. Freeze them…and enjoy one at a time.

By: danielle

danielle — Thu, 25 Apr 2013 00:19:45 +0000

What a great idea!

By: Mary Hansen

Mary Hansen — Wed, 24 Apr 2013 23:42:21 +0000

Seriously. Made the cookies and now can’t stay out of them!! Dave and Sydney both absolutely LOVE them, too. Great recipe!!

By: Cathy

Cathy — Wed, 24 Apr 2013 23:27:51 +0000

In reply to Jackie. Room temp is a little too warm for baking ingredients, which is why butter should be "softened" but not brought to room temp. However, for this recipe, it's all about keeping things cold so your cookies don't end up flat in the oven. This is why we chill the dough for an hour before baking. There is no reason to warm up the eggs only to make them cold again. However, the butter has to be softened to be able to work with.

By: Jackie

Jackie — Wed, 24 Apr 2013 18:12:53 +0000

Hi Cathy

Why are you using cold eggs in this recipe, I thought in baking eggs, butter and liquids should be at room temperature.