CRISPY COOKIES
3/4 cup margarine, softened
1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 tsp salt
1 egg
1/2 tsp baking soda
1/4 cup water
4 cups Cheerios cereal*
1 tsp vanilla extract
1 cup oats, uncooked
Heat oven to 375 degrees F.
Mix margarine, sugar, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet.
Bake until light brown, 10 to 12 minutes.
*VARIATIONS:
Stir in one of the following with the cereal:
1 cup Sun Maid Raisins
6 ounces semi-sweet chocolate chips
1 cup shredded coconut
1 cup chopped nuts
1/2 cup peanut butter
Makes about 4 1/2 dozen cookies
Source: Recipe booklet: The Cheerios Recipe Booklet, General Mills, 1977
3/4 cup margarine, softened
1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 tsp salt
1 egg
1/2 tsp baking soda
1/4 cup water
4 cups Cheerios cereal*
1 tsp vanilla extract
1 cup oats, uncooked
Heat oven to 375 degrees F.
Mix margarine, sugar, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet.
Bake until light brown, 10 to 12 minutes.
*VARIATIONS:
Stir in one of the following with the cereal:
1 cup Sun Maid Raisins
6 ounces semi-sweet chocolate chips
1 cup shredded coconut
1 cup chopped nuts
1/2 cup peanut butter
Makes about 4 1/2 dozen cookies
Source: Recipe booklet: The Cheerios Recipe Booklet, General Mills, 1977
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