Cream the butter and sugars

• Beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract.

Mix the dry ingredients

• Whisk together the flour, baking soda, salt and cinnamon in a separate bowl.

Combine the dough

• Gradually add the dry mixture to the butter mixture and mix until just combined.
• Fold in the crushed Cinnamon Toast Crunch cereal and the white chocolate chips.

Chill the dough

• Cover the dough and refrigerate until firm.

Shape the cookies

• Preheat the oven to 180 °C.
• Scoop rounded balls of dough onto a lined baking tray, spacing them apart.

Bake the cookies

• Bake until the edges are golden but the centers are still soft.
• Let cool on the tray for a few minutes, then transfer to a cooling rack.