Crickets
Yield
60 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
almonds
toasted, diced |
*
|
| 1 | cup |
chocolate covered raisins
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
almonds
toasted, diced |
*
|
| 237 | ml |
chocolate covered raisins
|
* |
Directions
Combine all ingredients except almonds and raisins in large mixer bowl.
Beat 1 minute at medium speed or mixer.
Stir in almonds and raisins.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375℉ (190℃) for 10 to 12 minutes.
