Captains Crunch Cookies Recipes

Steps:

• Heat oven to 375'F.
• Lightly grease cookie sheet.
• Beat sugar and butter until fluffy.
• Blend in eggs and vanilla.
• Combine flour, baking powder and salt; in a separate bowl. Add to egg mixture and mix well.
• Stir in cereal and chocolate chips.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 10-12 minutes or until light golden brown.
• Cool 2 minutes on cookie sheet; remove to wire rack.
• Cool completely.
• Store tightly covered.
• Makes about 3 dozen cookies.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
• Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Mix all dry ingredients together in large bowl.
• Melt candy coating according to package directions and pour into cereal mixture.
• Mix until mixture is coated.
• Drop by spoonfuls onto waxed paper.
• Store in air-tight container.

Steps:

• Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper.
• Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Grape-Nuts., Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a fork dipped in flour. Bake at 350° for 9-12 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.