I have no idea where Mom found this recipe years ago. I am pretty sure it was in a “how to Mom” type book. We rarely made chocolate chip cookies growing up, but we made these often. Usually we made them drop cookies, but bar style gets them done a lot faster! They are a dryer, crispier cookie, so add a little extra water if desired.
While you can use any type of cereal, corn flakes or rice cereal is the best. One day I made them for the family I was babysitting and used Cheerios. Dom informed me that I could put most anything I wanted into the cookies I made for them, but NEVER use Cheerios again 🙂
Use 1 cup of your favorite “fillings”. Growing up we usually used half unsweetened coconut flakes and chocolate chips. But mix and match with walnuts, pecans or other favorite nuts, raisins, craisins or dried cherries (or other dried fruit sliced in small pieces) and your favorite chocolate chips.
- 1 c softened butter
- 3/4 c sugar
- 3/4 - 1 c brown sugar
- 2 eggs slightly beaten
- 2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 2 Tbl Water
- 2 c cereal crush after measuring
- 2 c oatmeal
- 1 c favorite mix ins coconut flakes, nuts, dried fruit or chocolate chips
- In large mixing bowl, cream butter, sugars, and eggs.
- Stir in flour, vanilla, water, oatmeal, cereal, and chocolate chips.
- Spread in two greased 9 X 13 inch pans and bake 20 minutes.
- Cut in squares after cooling slightly.
- Or: Drop globs on cookie sheet and bake 10 minutes at 350 degrees.
- Optional: 1/4 c prune butter and 1 stick butter in place of 2 sticks butter.
Optional: 1/4 c prune butter and 1 stick butter in place of 2 sticks butter.