Oatmeal Krispies Recipe
Ingredients
| Margarine | 1/3 Cup (16 tbs), softened | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Egg substitute | 1/3 Cup (16 tbs), frozen | |
| Vanilla extract | 1/2 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 1/2 cups quick-cooking oats, uncooked | ||
| Semi-sweet chocolate | 1/2 Cup (16 tbs) | |
| Crisp rice cereal | 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
Directions
Beat margarine at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
Add egg substitute and vanilla, and beat well.
Combine flour, baking soda, and salt; add to margarine mixture, mixing well.
Stir in uncooked oats, semisweet chocolate mini-morsels, and crisp rice cereal.
Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with vegetable cooking spray.
Bake at 350° for 8 to 10 minutes or until cookies are lightly browned.
Cool slightly on cookie sheets.
Remove to wire racks, and let cookies cool completely.
Add egg substitute and vanilla, and beat well.
Combine flour, baking soda, and salt; add to margarine mixture, mixing well.
Stir in uncooked oats, semisweet chocolate mini-morsels, and crisp rice cereal.
Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with vegetable cooking spray.
Bake at 350° for 8 to 10 minutes or until cookies are lightly browned.
Cool slightly on cookie sheets.
Remove to wire racks, and let cookies cool completely.
Chef
