Susan Reid

April 13, 2015 at 8:31am

In reply to by Noraros (not verified)

Rice cereal may work if you bake the cookies right away; but the batter can't sit for any length of time after they're added; you'll just get mushy cereal in your cookies. The scoop size for larger is our tablespoon scoop; also known as a #40 disher. Beating the egg whites to a meringue will give you a cakier cookie. I don't see any way to make this a crispy cookie given its formula other than to bake it low and slow for a long time: say, at 300°F for 15 minutes. Susan
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