Backpack Cookies

Name: Backpack Cookies
Ingredients: 1 c. butter or margarine, softened; 1 c. sugar; 1 c. firmly packed brown sugar; 2 eggs; 1 tsp. vanilla extract; 2 c. all-purpose flour; 1/2 tsp. baking powder; 1 tsp. baking soda; 1/8 tsp. salt; 2 c. regular oats (uncooked); 2 c. oven-toasted rice cereal; 1 c. candy-coated milk chocolate pieces; 1 (6 oz.) pkg. semi-sweet chocolate morsels; 1/2 c. chopped, unsalted, roasted peanuts; 1/2 c. chopped pecans; 1/2 c. flaked coconut

16 ingredients

8 steps

Ingredients

1 c. butter or margarine, softened
1 c. sugar
1 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
2 c. regular oats (uncooked)
2 c. oven-toasted rice cereal
1 c. candy-coated milk chocolate pieces
1 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 c. chopped, unsalted, roasted peanuts
1/2 c. chopped pecans
1/2 c. flaked coconut

Directions

1

Cream butter in a large bowl; gradually add sugars, beating well at medium speed of an electric mixer until light and fluffy. Add eggs and vanilla; beat well.
2

Combine flour, baking powder, soda and salt.
3

Add to creamed mixture, mixing well.
4

Fold in oats and remaining ingredients.
5

Bake at 350° for 10 to 12 minutes or until cookies are lightly browned.
6

Transfer cookies to wire racks and let cool completely.
7

Yield:
8

7 1/2 dozen.