Crunch Cookies
Yield
36 servingsPrep
12 minCook
12 minReady
24 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
margarine
or butter,, softened |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
optional |
|
| 2 | cups |
cereal, corn
any flavor, coarsely crushed |
* |
| 1 | cup |
raisins, seedless
or semi-sweet chocolate pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
margarine
or butter,, softened |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
optional |
|
| 473 | ml |
cereal, corn
any flavor, coarsely crushed |
* |
| 237 | ml |
raisins, seedless
or semi-sweet chocolate pieces |
|
Directions
Heat oven to 375℉ (190℃)F.
Lightly grease cookie sheet.
Beat sugar and margarine until fluffy.
Blend in eggs and vanilla.
Add combined flour, baking powder and salt; mix well.
Stir in cereal and raisins.
Drop by rounded teaspoonfuls onto prepared cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 2 minutes on cookie sheet; remove to wire rack.
Cool completely.
Store tightly covered.
Makes about 3 dozen cookies.
