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DOUBLE CRUNCH COOKIES 
1 c. butter
1 c. brown sugar
1 tbsp. milk
2 c. unsifted flour
1/2 tsp. baking powder
2 c. granola
2 c. slightly crushed unsweetened corn flakes
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 c. semi-sweet chocolate morsels
1 c. toasted, unblanched sliced almonds

Cream butter until light. Gradually beat in sugar; beat in eggs, one at a time. Add milk and vanilla, then flour, baking soda, baking powder and salt. Mix thoroughly. Add granola, corn flakes, chocolate pieces, and toasted almonds. Mix well and drop by rounded teaspoonfuls on greased baking sheets. Flatten slightly with spoon and bake at 350 degrees for 10-15 minutes or until lightly browned. Remove at once to racks to cool. Store in tightly covered tin.

IN PLACE OF granola, can use Quaker 100% natural cereal and walnuts in place of almonds.

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