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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 40 |
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From Cooking Light's 1994 Annual Cookbook. These are tasty little cookies made with quick-cooking oats, mini chocolate chips ( or you could use mini M&Ms for kids!) and Rice Krispies cereal for a little crunch. Ingredients:
1/3 cup margarine, softened |
1/2 cup firmly packed brown sugar |
1/3 cup frozen egg substitute, thawed |
1/2 teaspoon vanilla extract |
3/4 cup all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups quick-cooking oats, uncooked |
1/2 cup miniature semisweet chocolate chips |
1/2 cup crisp rice cereal |
vegetable oil cooking spray |
Directions:
1. Beat margarine at medium speed with an electric mixer until cream; gradually add brown sugar, beating well. Add egg substitute and vanilla extract; beat well.
2. Combine flour, baking soda and salt; add to margarine mixture, mixing well. Stir in uncooked oats, semisweet chocolate and rice cereal.
3. Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with vegetable spray. Bake 350 degrees for 8 to 10 minutes or until cookies are lightly browned. Cool slightly on cookie sheets. Remove to wire racks and let cool completely.
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