Cranberry Crunch Cookies

Gooey and crunchy cookies. Perfect with milk, coffee, or as an ice cream sandwich.
Source: slightly modified from Better Homes and Gardens
Difficulty: 2 (out of 5)
Taste: 5 (out of 5)

Ingredients: 
- 1/2 cup of margerine
- 1/2 cup of sugar
- 1 tsp of vanilla extract
- 1 egg
- 1 cup of all purpose flour
- 1/2 tsp of baking powder
- 200 g of Post Cranberry Cornflakes (or similar cereal)
Total: about 30 cookies

Directions:
1. Beat the margarine in a mixer on high speed for about 1 minute to soften. Add the sugar and the vanilla extract and beat for 2 more minutes. Add the egg and beat until incorporated.
2. Mix in the flour and the baking powder just until incorporated (no more than 30 seconds, you don't want to overmix the flour).
3. Crush the cereal either with the fingers or in a food processor (5-10 pulses). It should not be powder, just smaller chunks. Add the flakes to the batter and mix.
4. Line a large baking sheet (or 2 baking sheets, if not so large) with parchment paper. Using a 1 tablespoon cookie scoop to scoop out the dough onto the baking sheet. The cookies will significantly spread (to about double the area), so space them generously. Bake in an oven preheated to 350F for 10-15 minutes until the cookies start getting firm. They will remain rather pale, so no need to wait for the golden color.
5. Let the cookies cool on the sheet before eating. They can be stored in an airtight container for about a week (but you will probably finish them sooner).

Afterthoughts:
The batter is a bit gooey and the cereal is crunchy, so overall you get a little bit of every texture. And the yummy taste of Cranberry Crunch.