Preheat oven to 350°F. Because we're not animals who bake in cold ovens.

Cream butter and sugar together in a stand mixer on medium speed for about two minutes. Your mix should be light and fluffy—like a cloud that's about to become a cookie. If it looks like wet sand, keep mixing. We're going for "I could eat this with a spoon" territory.

Scrape the sides of the bowl (don't let any butter escape this party) and add in the eggs, vanilla, baking soda, and salt. Mix until smooth. If you're questioning whether it's smooth enough, it probably is.

Scrape those sides again (seriously, that mixer bowl is sneaky) and add flour. Mix until just combined—we're not making bread here, people. Add in cereal and mix until incorporated. It's gonna look weird. Embrace it.

Use a medium cookie scoop and drop the dough on a prepared baking sheet. Bake for 9-11 minutes or until slightly golden around the edges. They should look like they're just thinking about being done. Let cookies set on the baking sheet for 3 minutes (patience, grasshopper), then transfer to a drying rack or plate to cool.