Post by Admin on Jul 16, 2005 6:41:11 GMT 10
1 1/4 cups sugar
1/2 cup butter or margarine,* softened
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups Gold Medal® all-purpose or whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios® cereal
Heat oven to 375°.
Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl.
Stir in remaining ingredients except cereal.
Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet.
Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown.
Let stand 5 minutes before removing from cookie sheet.
Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 min.
1/2 cup butter or margarine,* softened
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups Gold Medal® all-purpose or whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios® cereal
Heat oven to 375°.
Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl.
Stir in remaining ingredients except cereal.
Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet.
Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown.
Let stand 5 minutes before removing from cookie sheet.
Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 min.