Butterscotch Crispies

Butterscotch Crispies

2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 cup margarine
2 1/2 cups light brown sugar, firmly packed
2 eggs
2 egg whites
1 teaspoon vanilla
2 cups quick cooking rolled oats
2 cups crisp rice cereal, oven toasted
1/2 cup walnuts, chopped

Preheat oven to 350 degrees F.

Sift flour, baking soda and salt onto waxed paper.

Cream margarine with brown sugar in large bowl until fluffy-light; beat in eggs one at a time, until fluffy again. Beat in egg whites; stir in vanilla.

Add flour mixture, one-third at a time, until well blended; stir in rolled oats, rice cereal and walnuts.

Drop by teaspoonfuls, about an inch apart onto large cookie sheets lightly sprayed with cooking spray. Bake 10 minutes, or until cookies are firm and lightly golden.

Remove to wire racks and cool.