I love Lunchbox cookies because they are so versatile. You can easily swap out several of the ingredients for what you have on hand. No need to go to the store just to buy a certain item; use what you have and I guarantee they will be a hit. Below is an example of one type of Lunchbox Cookie. I'll give you some recommended substitutions, but feel free to create your own version. INGREDIENTS 2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter or Crisco butter flavored shortening 1 cup granulated (white) sugar 1 cup light or dark brown sugar 1 teaspoon vanilla 2 eggs (the above items DO NOT have a substitute) 1 cup quick cooking oats (not cooked) 1 cup Rice Crispie cereal 1 cup mini M&M's 1 cup chopped walnuts (any nut will do!) You can substitute the Rice Crispie's for Frosted Flakes, Coco Pebbles or other similar cereal. You can substitute the mini M&M's for any variety of chocolate chips such as chocolate, dark chocolate, peanut butter, or butterscotch You can omit the nuts or substitute for pecans, almonds or macadamia nuts. DIRECTIONS
Preheat your oven to 375 degrees and prepare cookie sheets with parchment paper or spray with Pam. 1. Sift the flour, baking soda, baking powder and salt into a small bowl. 2. In the mixer bowl, beat the butter/Crisco, sugars, eggs and vanilla until fluffy. 3. Add the dry ingredients to the butter mixture and mix until just incorporated. 4. By hand, add the cereals, nuts and M&M's or other variations until all are evenly distributed. 5. Drop by teaspoons full onto your prepared cookie sheets and bake 8 to 11 minutes. 6. Cool in the pan for about 1 minute then remove to a wire cooling rack until completely cooled. Store in an airtight container. Makes approximate 5 dozen 2" cookies.
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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