Middle School Breakfast Cookies |
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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 24 |
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This is a breakfast cookie we serve at our middle school. When we make these there usually isn't very many left. They are very good and filling. I make them for my Mom so she will eat. Our whole family loves these. I have brought the ingredients to my school and made them there but not at home because the recipe is so huge and I haven't scaled it down. Ingredients:
2 quarts sugar |
1/3 cup sugar |
1 lb margarine |
10 2/3 ounces margarine |
1 2/3 cups water |
1/2 cup vanilla |
6 2/3 cups eggs |
6 2/3 cups all-purpose flour |
3 1/3 cups whole wheat flour |
1 tablespoon salt |
3/8 teaspoon salt |
1 tablespoon baking soda |
3/8 teaspoon baking soda |
6 2/3 cups old-fashioned oatmeal |
3 1/3 cups raisins |
3 1/3 cups chocolate chips |
1 lb fruit loops cereal |
10 3/4 ounces fruit loops cereal |
Directions:
1. Preheat Oven to 350 for at home ( 325 industrial oven ) Bake 13-15 minutes.
2. Cream together margarine, water, vanilla, and eggs. Add remaining ingredients and mix well. We used pan liners and a 1/2 cup ice cream scoop for the dough and the cookies are about 4 inches apart. Flatten dough to about 1 inch thick. Once baked let the cookies stand on the cookies sheet for 5 minutes then remove to cool . If there are any left over store in plastic bags you can close. These freeze very well.
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