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

1. Preheat Oven to 350 for at home ( 325 industrial oven ) Bake 13-15 minutes.
2. Cream together margarine, water, vanilla, and eggs.
3. Add remaining ingredients and mix well.
4. We used pan liners and a 1/2 cup ice cream scoop for the dough and the cookies are about 4 inches apart.
5. Flatten dough to about 1 inch thick.
6. Once baked let the cookies stand on the cookies sheet for 5 minutes then remove to cool .
7. If there are any left over store in plastic bags you can close.
8. These freeze very well.

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Taken from www.food.com/recipe/middle-school-breakfast-cookies-308500 (may not work)