Yield: 2 dozen
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 cup | Brown sugar |
| 1 cup | Margarine; softened |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 2 cups | Flour |
| 1 cup | Oats; quick cooking |
| 4 cups | Crispy Wheats n Raisins |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Nuts; chopped |
| ½ cup | Coconut |
Heat oven to 350. Mix sugars, margarine, eggs and vanilla in large bowl. Stir in remaining ingredients. Drop dough by ¼ cupfuls about 2" apart on ungreased cookie sheet. Flatten to 2½" in diameter.
Bake 6 minutes; rotate cookie sheet ½ turn. Bake 5 to 6 minutes longer until golden brown. Cool 1 minute; remove from cookie sheet.
Source: Crispy Wheat n Raisins box Submitted By MEG ANTCZAK On 05-27-95