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    PEANUT BUTTER CRUNCHIES

    *Special K* Cookies
    Can substitute Rice Crispies for Special K


    List of Ingredients


    • 750 ml (3 cups) Kellogg's* Special K* cereal
    • 50 ml (1/4 cup) coarsely chopped peanuts (optional)
    • 250 ml (1 cup) sifted all-purpose flour
    • 2 ml (1/2 tsp) baking soda
    • 125 ml(1/2 cup) margarine or butter, softened
    • 125 ml (1/2 cup) peanut butter
    • 125 ml (1/2 cup) granulated sugar
    • 125 ml (1/2 cup) firmly packed brown sugar
    • 1 egg
    • 5 ml (1 tsp) vanilla extract


    Instructions


    1. Measure cereal; crush to 500 ml (2 cups). Please 250 ml (1 cup) of crushed cereal in shallow dish or pan; stir in peanuts.
    2. Sift together flour and baking soda. Set aside.
    3. Place margarine, peanut butter, granulated sugar and brown sugar in large mixing bowl; beat until well blended.
    4. Add egg and vanilla; beat well.
    5. Add sifted dry ingredients and the remaining 250 ml (1 cup) of crushed cereal; mix until thoroughly combined.
    6. Portion dough by level measuring tablespoon; shape into balls.
    7. Roll balls in reserved cereal-peanut mixture.
    8. Place on ungreased baking sheets. Flatten slightly with back of fork or bottom of glass.
    9. Bake in oven at 180°C (350°F) about 15 minutes or until lightly browned. Remove immediately from baking sheets; cool on wire racks.

    10. Servings: About 3 dozen cookies, 6 cm (2-1/2") in diameter



    Final Comments
 

 

 

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