Middle School Breakfast Cookies Recipe

Name: Middle School Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts sugar; ⅓ cup sugar; 1 lb margarine; 10 23 ounces margarine; 1 ⅔ cups water; ½ cup vanilla; 6 ⅔ cups eggs; 6 ⅔ cups all-purpose flour; 3 ⅓ cups whole wheat flour; 1 tablespoon salt; ⅜ teaspoon salt; 1 tablespoon baking soda; ⅜ teaspoon baking soda; 6 ⅔ cups old-fashioned oatmeal; 3 ⅓ cups raisins; 3 ⅓ cups chocolate chips; 1 lb Fruit Loops cereal; 10 34 ounces Fruit Loops cereal

Servings: persons

2 quarts sugar
⅓ cup sugar
1 lb margarine
10 23 ounces margarine
1 ⅔ cups water
½ cup vanilla
6 ⅔ cups eggs
6 ⅔ cups all-purpose flour
3 ⅓ cups whole wheat flour
1 tablespoon salt
⅜ teaspoon salt
1 tablespoon baking soda
⅜ teaspoon baking soda
6 ⅔ cups old-fashioned oatmeal
3 ⅓ cups raisins
3 ⅓ cups chocolate chips
1 lb Fruit Loops cereal
10 34 ounces Fruit Loops cereal

1
Preheat Oven to 350 for at home ( 325 industrial oven ) Bake 13-15 minutes.
2
Cream together margarine, water, vanilla, and eggs.
3
Add remaining ingredients and mix well.
4
We used pan liners and a 1/2 cup ice cream scoop for the dough and the cookies are about 4 inches apart.
5
Flatten dough to about 1 inch thick.
6
Once baked let the cookies stand on the cookies sheet for 5 minutes then remove to cool .
7
If there are any left over store in plastic bags you can close.
8
These freeze very well.

2758

kcal

Calories

Fat

384

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 quarts sugar, ⅓ cup sugar, 1 lb margarine, 10 23 ounces margarine, and more.

Yes, Middle School Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Middle School Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions