I met Mary C Brown who looked like in her 80s at St. James Anglican Church in downtown Vancouver last September 3rd Sunday after the service. Originally from England, Mary has been with the church since 1960.
During tea and coffee time with Costco croissants at the Rectory, Mary mentioned she brings Cereal Cookies to the church occasionally.
She gladly shared the recipe. October 15th Sunday, I rendezvoused with her at the church and she gave me a tin of the Cereal Cookies. The cookies were, as Mary warned, crumbly. The cookies were good and healthy to eat in a cookie sort of way with all those cereals.
“I often make double the quantity, as they are so good, and keep well. I cook on two shelves. This quantity makes about 40 cookies. I sometimes add dried fruit, ginger, or chocolate chips.
I do not know who Molly is, but was given the recipe by a hospice volunteer, and it is always greeted with acclaim. It tends to be rather crumbly, so I either leave out some of the dry content, or add slightly more oil. I have found that I have to adjust different ovens to find the right heat.”
Molly’s Cereal Cookies
1 cup margarine
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 teaspoon Vanilla
Cream all together
Mix together: (I put them in a bowl, and crush with a mug)
3 1/2 cups of flour
1 teasp. baking powder
1 teasp. Salt
Mix together: (I put in a plastic bag and crush with mug)
1 cup rolled oats
1 cup crushed cornflakes,
1 cup rice crispies
Gradually stir into the rest of the mix
Roll into 1inch balls, flatten slightly, put onto parchment lined ungreased cookie sheets. Bake at 325 - 350 degrees for 15 minutes. Turn off oven and let sit for 4 minutes.
A recipe with a similar name Homemade Cookie Cereal - but different from the above in most ingredients can be viewed at The Stay at Home Chef’s web site. This site has a video on how to make the Cookie Cereal.
The Stay at Home Chef has a good idea - to dunk the cereal cookies in milk, just like breakfast cereals in milk. Now why didn’t I think of that?