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
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.