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Chocolate Chip Cereal Cookies-1
For a delicious change, substitute 1 cup flaked coconut or raisins for the chocolate chips.
1 cup (2 sticks) margarine or butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 cups Gold Medal (R) all-purpose, unbleached or whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups Wheaties (R) or Total (R) cereal
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 cup chopped nuts, if desired
Heat oven to 375°. Stir together margarine, sugars, vanilla and eggs in large bowl. Stir in remaining ingredients. Shape dough by rounded teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set but not hard. Cool 3 minutes; remove from cookie sheet. About 6 dozen cookies.
2 cups packed brown sugar
1 cup butter or margarine, softened
1-1/2 teaspoons vanilla
2 eggs
2-1/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
4 cups Wheaties® or Total® Cereal
1 package 6 oz. semi-sweet chocolate chips (1 cup)
Heat oven to 375°. Stir together brown sugar, butter, vanilla and eggs in large bowl. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until center is slightly firm. Cool 3 minutes; remove from cookie sheet. About 6 dozen cookies.
3/4 cup sugar
1/4 cup corn syrup
2 T baking cocoa
2 T butter or margarine
1 T milk
1/4 cup peanut butter
4 t vanilla
1/2 cup quick-cooking oats
3 cups Kix® cereal
Heat sugar, corn syrup, cocoa, butter and milk to boiling in 3-quart saucepan over low heat, stirring constantly. Boil and stir 1 minute. Stir in peanut butter until melted. Remove from heat. Stir in remaining ingredients. Quickly drop by rounded teaspoonfuls onto waxed paper (mixture hardens quickly). Makes about 2 1/2 dozen cookies.
For easy variations, stir in 1 cup chocolate chips, shredded coconut, chopped nuts or 1/2 cup peanut butter. Try whole wheat flour for a nutty flavor.
3/4 cup (1 1/2 sticks) margarine or butter, softened
1 1/2 cups sugar
1/4 cup water
1 teaspoon vanilla
1 egg
1 1/2 cups Gold Medal (R) all-purpose flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios (R) cereal
Heat oven to 375°. Stir together margarine, sugar, water, vanilla and egg in large bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. About 4 1/2 dozen cookies.
½ cup (1 stick) butter, softened
2/3 cup peanut butter
2/3 cup granulated sugar, divided
1/3 cup firmly packed light brown sugar
1 egg
2 Tbsp milk
1 tsp. Vanilla
1-1/2 cups flour
1/3 cup Peanuts, finely chopped
1 tsp. Baking soda
½ tsp salt
48 foil wrapped milk chocolate pieces, unwrapped
Preheat oven to 375'f. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.
Shape dough into 48 balls, each about 1 inch in diameter; fold in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.
Bake 9 to 10 min. Or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge). Cool on baking sheets 1 minutes. Remove to wire racks; cool completely.
4 cups Country Corn Flakes®, Wheaties®, or Whole Grain Total® Cereal
1 cup Sugar
1/2 cup butter or margarine, softened
1/2 cup peanut butter
1 egg
3/4 cup Gold Medal all-purpose flour
3/4 teaspoon baking soda
Heat oven to 375°. Finely crush cereal*; set aside. Stir together sugar, butter, peanut butter and egg in large bowl. Stir in flour, baking soda and cereal. Drop by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Flatten with fork dipped in sugar or water. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. about 3 dozen cookies.
*Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin, or crush in blender or food processor.
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