Deliciously chewy Cinnamon Toast Crunch cookies made with nutty brown butter, packed with cereal bits and cinnamon flavor.

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In a saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty. Let it cool slightly.
In a large bowl, beat the browned butter, brown sugar, and granulated sugar together until creamy.
Add eggs and vanilla extract, and beat until combined.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in crushed Cinnamon Toast Crunch cereal and white chocolate chips if using.
Chill the dough for at least 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough onto baking sheets, spacing about 2 inches apart.
Bake for 10-12 minutes or until edges are golden and centers are still soft.
Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.