"The belly rules the mind."--Spanish Proverb

Big Breakfast Nut Cookies Recipe

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This recipe for Big Breakfast Nut Cookies, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Musser (class of 2010)

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. margarine
1/2 c. light brown sugar
1/2 c. sugar
1 egg
1T. hot water
1 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. firmly packed slightly crushed Wheaties cereal
1 c. uncooked oatmeal
1 c. chopped walnuts, peanuts or chocolate chips

Directions:
Directions:
Preheat the oven to 350F. Cream together the margarine and sugars until thoroughly blended. Add the egg and beat until light and fluffy, then beat in the hot water and vanilla. Combine the flour, baking soda and baking powder, then stir and toss them together. Add to the first mixture and stir until thoroughly blended. Stir in the Wheaties, oatmeal, and nuts, mixing well. Spread the dough evenly in the ungreased pan. Bake for about 20 minutes, or until puffed and lightly golden around the edges. Remove from the oven and cut into 3 1/2 inch squares. Cool completely and store in an airtight container, or wrap well and freeze.

 

 

 

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