Crispy Oatmeal Cookies
|Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Uncooked quick cooking oats||1 3⁄4 Cup (28 tbs)|
|Corn flakes||1 1⁄2 Cup (24 tbs)|
|Vegetable cooking spray||1|
Cream margarine; gradually add sugars, beating at medium speed of an electric mixer until light and fluffy.
Add egg substitute and vanilla; beat well.
Combine flour and next 3 ingredients, stirring well.
Add flour mixture to creamed mixture, mixing well.
Stir in oats and cereal.
Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray.
Bake at 350° for 12 to 14 minutes.
Remove from cookie sheets, and let cool completely on wire racks.