Middle School Breakfast Cookies

Name: Middle School Breakfast Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 90-100 cookies, 90-100 serving(s)
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

Submitted by 1debster

"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."

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Ready In:: 33mins
Ingredients:: 18
Yields:: 90-100 cookies
Serves:: 90-100

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

Preheat Oven to 350 for at home ( 325 industrial oven ) Bake 13-15 minutes.
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.