Measure the 130g of Honey Nut Cheerios, 30g of Dry Milk Powder, 30g of Granulated Sugar, and 3g of Kosher Salt into a large bowl and mix together.
Melt the 100g of Unsalted Butter in the microwave (should take a maximum of 30 seconds). Pour the melted butter into your Honey Nut Cheerio mix and stir until the butter is evenly coating everything.
Spread the mixture on to a parchment or silicon lined sheet pan.
Bake for 20 minutes and remove to cool while you prepare the cookie dough.
To make the Cheerio Crunch Dough:
Brown the butter, heat a thick-bottomed skillet on medium heat. Add the 225 grams of Unsalted Butter, cut into slices. Whisking continuously until all butter has melted. Continue to stir, the butter will start to bubble. Watch for brown specks to form and the butter will start to have a nutty aroma. As soon as it starts to look slightly deeper in color, remove from heat and allow to cool. Be careful as it can go from browned to burnt very quickly!
In a medium bowl, combine the 234 grams of Flour, 74 grams of ground up Cheerios, 6 grams of Baking Soda, 9 grams of Cream of Tartar, 1.5 grams of Ground Cinnamon, 1.5 grams of Instant Coffee and 8 grams of Kosher Salt. Stirring together to evenly incorporate all dry ingredients.
In the bowl of a stand mixer, combine the slightly cooled browned butter with 305 grams of Light Brown Sugar and 115 grams of Granulated Sugar. Mix on medium speed for ~2 minutes to combine.
Beat in the Egg, Egg Yolk, 2 grams of Vanilla Extract, and 21 grams of Vanilla Greek Yogurt for another ~2 minutes on medium speed. Scraping down the sides as needed to ensure it is fully combined.
Slowly add in your dry ingredients and mix till all flour has been incorporated. Stir in your Cheerio Crunch until also incorporated into the dough.
Form the dough into a ball and cover the bowl with plastic wrap. Chill in the refrigerator for 1 hour.
After the 1 hour of chilling, preheat the oven to 350 degrees Fahrenheit. Measure about 2 tablespoons of dough into a ball, flattening slightly and placing on your parchment or silicon lined baking sheet.
Bake the cookies for 8-10 minutes or until the edges of the cookie are starting to golden. The middle will still be slightly soft. Cool the cookies on the baking sheet for ~4 minutes before removing to a wire rack to cool completely.
**Please note that we have provided both volume and weight measurements for the ingredients. We highly recommend using the weight measurements for the best accuracy, but we have provided both just in case you do not own a scale.