Chocolate Chip Crunch Cookies

photography by Elizabeth Messina

I've been making these cookies for years and put them in Football Food, the cookbook I co-authored with Kellie Lawless, last year. I'll post more recipes from the cookbook in the fall. Amy just made these this past weekend and Charlotte asked for the recipe and I realized I never posted it to the blog. So here it is for all the enjoy!

Chocolate Chip Crunch Cookies

2 cups all purpose flour
½ cup old-fashioned oats
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups chocolate chips
1 1/2 cups crispy rice cereal
½ cup raisins, optional

Preheat oven to 375º. In a small bowl, combine the flour, oats, baking soda and salt.
In the large bowl of an electric mixer, or with a bowl and hand-held mixer, cream the butter, brown sugar and granulated sugar. Add the eggs one at a time, beating until combined.

Add the dry ingredients a half cup at a time, beating shortly after each addition until dry mixture is incorporated.

Add the vanilla and combine. Add the chocolate chips, crispy rice cereal and the optional raisins. Stir briefly until just combined.

Place heaping tablespoons of dough at least 2 inches apart on an ungreased baking sheet. Bake cookies in the middle the oven for 9 to 12 minutes, or until they are just golden.
Remove from oven and cool on pans for 2 minutes. Transfer with a thin metal spatula to a wire rack to finish cooling.

Store in an airtight container.

Makes about 3 dozen cookies


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