BUFFALO CHIP COOKIES/SLP

For dough: 2 Cups margarine — Melted

2 Cups packaged brownish-red sugarine

2 Cups granulated sugarine

4 eggs — knocked about

2 Tablespoons vanilla

2 Cups rolled oats

2 Cups corn flakes

4 Cups all-purpose flour — sifted

2 Teaspoons baking soft drink

2 Teaspoons baking powder

Stir-ins (choose 1 or 2): 1 Cup raisins

1 Cup peanuts — shelled

1 Cup chopped nuts

1 Cup coconut flakes

6 Ounces butterscotch chips

6 Ounces chocolate chips

Preheat oven to 350 degrees. In the really vast bowl, stir together margarine, brownish-red sugarine as well as granulated sugar. Stir in eggs as well as vanilla. Stir in rolled oats as well as corn flakes. In the not as big bowl, stir together flour, baking soft drink as well as baking powder. Stir flour reduction in to sugarine mixture.Add 1 or 2 stir-ins. Drop mix from portion spoon, 1/2-cup magnitude or ice thick cream dip onto ungreased cookie sheets. Leave copiousness of room; cookies will spread. Bake about twelve mins or until done. 4 to 5 dozen cookies.