Ingredients for Crunchy Drop Cookies
- 1 cup (2 sticks) softened shortening
- Brown Sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- All Purpose Flour
- Baking Soda
- ½ teaspoon salt
- Cereal
- Semi Sweet Chocolate Chips
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How to Make Crunchy Drop Cookies
- Preheat oven to 350°F (175°C). Grease cookie sheets.
- In a large bowl, cream together 1 cup (2 sticks) softened shortening, 1 ½ cups granulated sugar, and 1 large egg until light and fluffy.
- Stir in 1 teaspoon vanilla extract and ½ cup milk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups Quaker Harvest Crunch cereal.
- Drop by rounded teaspoonfuls onto the prepared cookie sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
3g
Carbs
3g
