Chocolate Chip Crispers Cookies
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
crisp rice cereal
|
|
| 1 | cup |
semi-sweet chocolate
pieces, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
crisp rice cereal
|
|
| 237 | ml |
semi-sweet chocolate
pieces, null, null |
*
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, beat butter and sugar until smooth.
Beat in the egg and vanilla extract.
Set aside.
In a small bowl, combine flour, baking soda, and salt and mix together well.
Add flour mixture to the batter and mix until well blended.
Stir in the rice crispies and chocolate pieces.
Drop by level tablespoonfuls onto greased cookie sheet.
Bake about 12 minutes or until light brown.
Remove cookies to wire rack to cool.
These freeze well.
