Total Time
22mins
Prep 10 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. Beat shortening, sugar, egg, milk and vanilla together until creamy.
  2. Sift together flour, soda and salt; add to creamed mixture; blend well.
  3. Stir in Quaker Harvest Crunch.
  4. Drop by teaspoonfuls onto greased cookie sheets.
  5. Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.

Reviews

(4)
Most Helpful

I made these and put them in the freezer to have cookies on hand. The hubby and three teenagers emptied the container in just a few days!!! They keep asking me to make more!

danie2 July 10, 2014

Followed recipe exactly, turned out perfectly. Made a perfect 24. Excellent recipe and instructions. Used a whoopie pie pan to make perfectly round cookies. Thanks for sharing!

Liv3andLove .. November 15, 2016

I bought a box of Quaker Harvest Crunch cereal, thinking is would be good for breakfast. Well, I didn't really care for it so searched to see if it could be salvaged. Fortunate for me, I happened upon your recipe. Wow. These are amazing cookies. The cereal had raisins and almonds, so with the addition of the chocolate put these way over the top. Mine took 15 minutes to bake, probably because I overloaded the spoon. Thanks so much for sharing, and rescuing the box of cereal. :D

Diana #2 September 12, 2015

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