Middle School Breakfast Cookies

Name: Middle School Breakfast Cookies
Ingredients: 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

18 ingredients

8 steps

Ingredients

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

Directions

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.