Oatmeal Krispies

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.

• Ready In: 30 mins
• Serves: 40

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.