Prep 10 mins
Cook 30 mins
Found this recipe on the back of a Breadshop brand Pralines 'n Cream Granola cereal box. Ingredients and directions are theirs. I like eating granola cereal as a snack and picked up this brand at a small local market. I had never heard of it before. I'm guessing that any kind of granola cereal can be used for these and it doesn't necessarily have to be Pralines and Cream flavored to make a good cookie. I'm not a health nut so I don't even know what Hain safflower margarine is! When I make this, it will probably be with plain ol' butter. :) UPDATE: Just made these (with regular butter). Very simple to make. This is a thin crispy cookie. The batter doesn't look like much, but these cookies really spread out while baking. Try not to use much more than a rounded teaspoon when dropping the batter onto the cookie sheet. Keep a close eye on them while baking. Since they are so thin, they can burn quickly. Also, let cool for at least one minute before removing to a wire rack.
- 1⁄2 cup hain safflower margarine, creamed
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups breadshop pralines 'n cream granola cereal
- Preheat oven to 350 degrees.
- Add sugar and egg to creamed margarine and blend well.
- Stir in vanilla.
- Sift flour, salt and baking powder together and add to mixture.
- Stir in granola and mix well.
- Drop dough 1-2 inches apart onto well greased baking pan and bake 10-15 minutes.