#2330 - Crunchy Peanut Butter Cookies

(by Shirley McNevich)

20 individual Kellogg's frosted mini wheats (cereal)
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
1 cup Jif peanut butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla

Use your fingers to crush the mini wheats into shreds--set aside. In a bowl add flour, baking soda and salt--stir. In a mixer add butter and white sugar--beat. Add brown sugar--beat. Add peanut butter--beat. Add eggs--beat. Add vanilla--beat. Slowly add flour mixture--beat. Add shredded mini wheats--beat. Drop cookies by teaspoonfuls on to greased cookie sheets. Use the tines of a fork to flatten each cookie and make a criss cross pattern. Bake at 350 degrees for 8-12 minutes or until lightly browned.