5 c. brown sugar
1 1/2 c. butter
5 eggs
1/3 c. milk
1 tbsp. vanilla
5 1/4 c. flour
5 tsp. baking powder
1 1/2 tsp. salt
3 1/2 c. Rice Chex, uncrushed
1 1/2 c. pecans, chopped

1. Combine and mix until smooth the sugar, butter, eggs, milk and vanilla.

2. Sift dry ingredients. Add at once to egg mixture. Beat until smooth.

3. Add Rice Chex and pecans. Portion with No. 70 scoop on greased cookie sheets. Chill dough overnight otherwise they do spread. Bake at 375 degrees for 8 to 10 minutes. Let stand 1 minute before removing from cookie sheets.