Tiger Cookies
Yield
2 dozenPrep
15 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
margarine
butter, softened |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 3 | cups |
frosted flaked cereal
crushed |
* |
| 1 | teaspoon |
vanilla extract
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 237 | ml |
margarine
butter, softened |
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 7.1E+2 | ml |
frosted flaked cereal
crushed |
* |
| 5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
melted |
|
Directions
Stir together flour, soda, and salt, set aside.
In a large bowl, cream margarine and sugar until light and fluffy.
Add eggs and vanilla, beat well.
Add flour mixture, mixing until well combined.
Stir in crushed cereal.
Drizzle melted chocolate over dough.
With knife, swirl melted chocolate gently thru the dough to achieve a marbled appearance.
Drop by rounded measuring tablespoons onto ungreased sheets.
Bake at 350℉ (180℃). about 12 min or until lightly browned.
Remove immediately from baking sheets.
Cool on wire racks.
