Yield: 1 Servings
|¾ cup||Blue Bonnet margarine; softened|
|1 teaspoon||McCormick/Schilling vanilla extract|
|1½ cup||Gold Medal flour|
|½ teaspoon||Baking soda|
|4 cups||Cheerios cereal|
|1||cup chopped nuts,|
Heat oven to 375 degrees. Mix margarine, sugar, egg, water and vanilla.
Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake until light brown, 10 to 12 minutes. About 4½ dozen cookies.
NOTES : Variations: Stir in one of the following with the cereal. 1 cup Sun Maid Raisins, 6 ounces semi-sweet chocolate chips, 1 cup shredded coconut, ½ cup peanut butter.
Recipe by: The Cheerios Recipe Booklet, General Mills, 1977 Posted to MC-Recipe Digest V1 #974 by NGavlak <NGavlak@...> on Dec 30, 1997