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Jumbo Breakfast Cookies From Cheerio

From TROOP 928 Cookbook edt.2017 (2017).

Source and licence

From TROOP 928 Cookbook edt.2017 (2017), printed page 33, digitised by the Internet Archive: https://archive.org/details/TROOPBK1117

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Ingredients 11/4 cups sugar 1/2 cup butter or margarine,* softened 1/2 cup peanut butter 1/4 cup water 1 tablespoon vanilla 1 egg 11/2 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°.
  2. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl.
  3. Stir in remaining ingredients except cereal.
  4. Gently stir in cereal.
  5. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet.
  6. Flatten dough to about 1 inch thick.
  7. Bake 13 to 15 minutes or until golden brown.
  8. Let stand 5 minutes before removing from cookie sheet.
  9. Store loosely covered.
  10. *If using spread, use only stick that has more than 65% vegetable oil.
  11. High Altitude (3500-6500 ft): Increase bake time to 14-16 min.