Cinnamon Toast Crunch Cookies

Preheat oven to 350-degrees and line three cookie sheets with parchment paper. Set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium speed until creamy. Add the white sugar and brown sugar to the butter and mix until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs one at a time, mixing the first egg in completely before adding the second egg. Add the vanilla extract, ground cinnamon, nutmeg and salt. Mix until combined.

Change the mixer to low speed and add the flour, baking powder, cornstarch and Cinnamon Toast Crunch crumbs. Mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure ingredients are completely incorporated.

Use a standard sized cookie scoop (tablespoon and a half approximately) to scoop cookie dough balls onto prepared cookie sheets. Leave a few inches in between cookie dough balls. Bake in 350-degree oven for 8-9 minutes. Option to add CTC crumbs on top of cookies as soon as you pull them from the oven. Let cookies set on the cookie sheet for 5-minutes before transferring to a wire rack to finish cooling.