Cookie Crisp Cereal

Ingredients:

- 1 1/3 Stick Butter & 1 Tbsp

- 1 Large Egg

- 1 Tsp Vanilla

- 1/2 Tsp Salt

- 1/2 Tsp Baking Powder

- 1/2 Cup White Sugar

- 1/2 Cup Brown Sugar

- 1/2 Cup Mini Chocolate Morsels

- 2 Cups AP Flour

Instructions:

Turn oven to 350 degrees F. Place parchment paper on 2 large rectangle cookie sheets. 

Melt the butter in the microwave for 30-45 seconds until melted. Stir well. Then mix in rest of ingredients one by one stirring and mixing well after each new ingredient. 

After you blend in flour, make sure consistency is like a loose cake batter or semi-runny cookie dough. Pour cookie mixture into large ziploc bag and close with as little air in bag as possible. Then twist until you form a piping bag. Cut the end off to make a small opening so you can produce small even cookies by squeezing bag. 

Separate cookies about two inches apart on parchment paper. Place on middle rack for 7-10 minutes until bottoms are turning golden brown. Then remove, cool on counter, and place in cookie jar. 

Makes: 3-4 trays of small cookies. 

Lasts: up to 5 days in sealed cookie jar container on the counter at room temp.