|Margarine||1⁄3 Cup (5.33 tbs), softened|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||1⁄3 Cup (5.33 tbs), thawed|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Quick cooking oats||1 1⁄2 Cup (24 tbs), uncooked|
|Semisweet chocolate mini-morsels||1⁄2 Cup (8 tbs)|
|Crisp rice cereal||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1 Tablespoon|
Beat margarine at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
Add egg substitute and vanilla, and beat well.
Combine flour, baking soda, and salt; add to margarine mixture, mixing well.
Stir in uncooked oats, semisweet chocolate mini-morsels, and crisp rice cereal.
Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with vegetable cooking spray.
Bake at 350° for 8 to 10 minutes or until cookies are lightly browned.
Cool slightly on cookie sheets.
Remove to wire racks, and let cookies cool completely.