Stir the flour, baking soda, and salt together in a medium mixing bowl—these are your dry ingredients. Set aside.
Combine the butter and sugars in a large bowl and beat with an electric mixer on medium until light and fluffy, several minutes. Stop to scrape down the sides and bottom of the bowl as needed.
Beat in the eggs, vanilla, and 1/2-teaspoon cinnamon to combine, then beat in the dry pudding mix.
Turn mixer to low and gradually beat in the dry ingredients until just combined.
Use a rubber spatula to stir in the crushed cereal and white chocolate chips. (If you want, you can reserve some of the chips and cereal chunks to press into the tops of the dough balls before baking.)
Stir together the sugar and cinnamon in a small bowl.
Shape dough into balls of about 2 tablespoons of dough. Roll each ball in the cinnamon sugar, then arrange on ungreased, unlined baking sheets about 2 inches apart.
Bake 10 to 15 minutes, until just starting to turn golden around the bottom edges.
Cool for 1 minute on baking sheets, then transfer to wire racks to cool completely.
*To crush your cereal, place it in a large zip-top bag and roll over it lightly with a rolling pin a few times. You just want it in smaller chunks, not crushed into fine powder.
Just use the powder NOT the prepared pudding. Be sure you use instant, not cook and serve!
I used Jello instant vanilla pudding but you can use whatever brand you’re able to find as long as it’s instant and 3.4 ounces in size.
Uneaten cookies can be stored in an airtight container, layered with wax paper, for about 3 days. They can also be frozen that way for about 2 months.
Don’t over-bake your cookies or they’ll be hard instead of soft and chewy.