Recipe by the_cookie_lady
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.
Top Review by Pardeemom
A nice cookie. I halved it to get 20 cookies, but I got 17 with my small cookie scoop. The seemed to spread a lot on the pan, but that could be because I weigh my dry goods instead of using a measuring cup (there is a difference is what you get). So it may just need some tweaking. My family thought they were great, but I think the rice krispies threw me off even though I wanted to try a recipe with them in.
- 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 See How It's Made
- 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.
- Combine flour, baking soda and salt; add to margarine mixture, mixing well. Stir in uncooked oats, semisweet chocolate and rice cereal.
- 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.