Food You Can Eat: Chocolate Chip Crunch Cookies

First things first:  I am constantly amazed at the different varieties of the standard chocolate chip cookie I keep finding in this recipe box.  This isn’t the best of them, but it is a damned good recipe.  My Grandmother got it from a friend of hers who attended the same church.  It doesn’t have so much a “crunch” as it does a “crisp”.  These cookies are light and airy in spite of the ingredients, and are definitely on the “make this again” list.

A caveat before we get started:  I was making these at the same time I was making pickles and salsa so I didn’t have enough time or presence of mind to take as many process pictures this time.  I’m a busy man—sue me.

Here’s what you’ll need:

¾ Cup Oil

1 Cup Butter, softened

¾ Cup Brown Sugar, packed

¾ Cup White Sugar

1 tsp. Vanilla

1 Egg

3 ½ Cups Flour

1 tsp. Salt

1 tsp. Baking Soda

1 tsp. Cream of Tartar

1 Cup Cereal

1 Cup Oatmeal

1 Cup Chocolate Chips

1 Cup Nuts, chopped

Cream butter and oil while adding white sugar in a steady stream.  Add brown sugar slowly and beat until light and fluffy.  Add egg and vanilla and beat well. 

In a separate bowl, sift together flour, salt, baking soda and cream of tartar.  Blend slowly into creamed butter mixture.  Add cereal, oatmeal, chocolate chips and nuts and mix thoroughly.

Drop from a teaspoon onto an ungreased cookie sheet.

Bake in a 350-degree oven for 10-12 minutes. 

Break out a gallon of milk and go to town.