Oh, I'm sorry. Are you still eating your cereal with a spoon, in a bowl, like a jerk?

Well, it's time to turn it around--instead of pouring milk on your cereal, you should be dunking it in milk--in cookie form, obvi.

When I came across the recipe for Trix Cookies in Betty Crocker's Cooky Book, I was curious to see how it might work out with other cereals --starting with what I happened to have on hand, Golden Grahams (a cereal which, as I recently learned, is associated with a grant). Turns out, it works just fine, yielding a lightly crisp, spicy cookie which gets a chewiness from the oats. A cookie that combines some of the finest breakfast carbo-loading in one compact cookie form? Count me in.

Here's the recipe.

Golden Grahams Cookies

Makes many cookies

3/4 cup butter
1 1/2 cups sugar
1 egg
1 tsp almond extract
1/4 cup water
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup rolled oats
4 cups Golden Grahams

Procedure

Heat oven to 350 (original recipe called for 375, but I found 350 with a slower bake made for softer cookies).
Mix butter, sugar, egg, almond extract, and water well.
Blend flour, soda and salt; mix in to the butter-sugar mixture gradually.
Mix in rolled oats and cereal.
Drop by rounded teaspoonfuls onto a parchment-lined baking sheet, making sure to leave about an inch and a half around each cookie. Bake 12-14 minutes or until lightly brown around the edges.