Middle School Breakfast Cookies
- 2 quarts sugar
- 13 cup sugar
- 1 lb margarine
- 10 23 ounces margarine
- 1 23 cups water
- 12 cup vanilla
- 6 23 cups eggs
- 6 23 cups all-purpose flour
- 3 13 cups whole wheat flour
- 1 tablespoon salt
- 38 teaspoon salt
- 1 tablespoon baking soda
- 38 teaspoon baking soda
- 6 23 cups old-fashioned oatmeal
- 3 13 cups raisins
- 3 13 cups chocolate chips
- 1 lb Fruit Loops cereal
- 10 34 ounces Fruit Loops cereal
- Preheat Oven to 350 for at home ( 325 industrial oven ) Bake 13-15 minutes.
- Cream together margarine, water, vanilla, and eggs.
- Add remaining ingredients and mix well.
- We used pan liners and a 1/2 cup ice cream scoop for the dough and the cookies are about 4 inches apart.
- Flatten dough to about 1 inch thick.
- Once baked let the cookies stand on the cookies sheet for 5 minutes then remove to cool .
- If there are any left over store in plastic bags you can close.
- These freeze very well.
sugar, sugar, margarine, margarine, water, vanilla, eggs, flour, whole wheat flour, salt, salt, baking soda, baking soda, oldfashioned, raisins, chocolate chips, cereal, cereal
Taken from www.food.com/recipe/middle-school-breakfast-cookies-308500 (may not work)