Peanut Butter and Cereal Cookies

I like cookies  (a lot, actually), but I'm not a great cookie baker. In fact, a recent attempt produced some very large, flat and irregularly shaped cookies. When asked by my husband if they were supposed to look that way, I replied in the affirmative. "Yes, they are called Elephant Ear cookies".  

The following recipe is an adaptation of an online Betty Crocker cookie. It's a great pandemic cookie because it allows you to use up the dregs of breakfast cereal you have hanging about. Any oat flake, bran flake or corn flake cereal will do. I would avoid using up the last of the Lucky Charms or Cocoa Puffs in this recipe.

Ingredients:

• 1/2 cup butter or margarine, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 4 cups unsweetened breakfast cereal - I used 1 cup of raisin bran and 3 cups of Rice Crispies

Methods:
Heat your oven to 350°F. In a large bowl, mix the butter, peanut butter, sugars and egg until blended. Stir in the flour, baking soda and baking powder. Finally, stir in the cereal. Drop the dough by rounded tablespoonfuls about 2 inches apart on ungreased cookie sheets.

Bake for 11 to 13 minutes or until lightly browned. Cool 2 minutes, then remove them from the cookie sheets.

They're in the tin.