Crickets

No actual insects here, just a quirky name for a seriously snackable cookie.

These chewy drop cookies get their crunch from toasted diced almonds and their chocolatey sweetness from chocolate-covered raisins scattered throughout. The dough comes together fast in a mixer with basic pantry staples.

The recipe makes a whopping 5 dozen, so they’re built for bake sales, cookie swaps, or filling the cookie jar for the week.

Kitchen Tips

• Toast the almonds first in a dry skillet until fragrant. It deepens their flavor dramatically.
• Stir the almonds and chocolate raisins in by hand after mixing the dough. The mixer will crush them.
• Chill the dough 15 minutes if it’s too soft to scoop. Warm dough spreads too thin in the oven.