4 cups Post Golden Crisp Sweetened Puffed Wheat Cereal, divided
1 pkg. (8 squares) semi-sweet chocolate, melted
Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour and baking soda; mix well. Stir in 3 cups of the cereal.
Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 8 to 10 min. or until golden brown. Remove from baking sheets to wire racks; cool completely. Dip cooled cookies halfway into melted chocolate; immediately sprinkle with remaining 1 cup cereal to resemble bear paws. Place on wax paper-lined tray. Let stand until chocolate is firm. Store in tightly covered container at room temperature. Makes about 5 doz. cookies.