Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Blue Bonnet margarine; softened |
| 1½ cup | Sugar |
| 1 \N | Egg |
| ¼ cup | Water |
| 1 teaspoon | McCormick/Schilling vanilla extract |
| 1½ cup | Gold Medal flour |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 4 cups | Cheerios cereal |
| 1 cup | Oats |
| \N 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