1/2 cup margarine, softened
1/2 cup water
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar for decoration
3 eggs
1 1/2 teaspoons vanilla extract
2 cups sour cream
1/2 teaspoon vanilla extract
4 cups whole wheat flour
1 cup rolled oats
1 1/2 cups dried flaked almonds
1 cup sifted semisweet chocolate chips
1 cup cheese chips
1 cup chopped pecans
1/2 cup white sugar
1/2 cup chopped pecans
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, combine margarine, water, and flour. Stir well, then stir in baking powder, baking soda, salt, and baking mixture:
In a medium bowl, cream together the margarine, 1/2 cup of sugar, and the brown sugar. Add the butter or margarine mixture and beat well. Scoop batter into cookie sheets.
Bake for 9 minutes in the preheated oven. Unroll and spread cookies 1 inch apart. Arrange circles on the cookie sheet 12 inches apart.
Bake for 8 more minutes in the preheated oven, until golden brown. Cool on baking sheet for 3 minutes before removing to wire racks to cool completely.
Melt chocolate chips by mixing in the vanilla, 1/2 cup of the chocolate chips, 1 cup of the chopped pecans, 2 cups of the large white cereals, and 1 cup of chocolate chips and 1 cup pecans. Place 1/2 of the chips and 1 cup of chips within each dough circle just before baking. Let cool before cutting.
Spread half the liquid in the bottom of half of a sealed jar with the bones removed until it's about 1/4 inch thick. Cut round into 1/2 inch holes.
After cutting, return dough to the refrigerator and chill in the refrigerator for 10 minutes before rolling out.