Food You Can Eat: Chocolate Chip Crunch Cookies

Next time I make these, I'm using the whole package of chocolate chips.

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.

Yes, it would be an excellent idea to eat this dough.

Drop from a teaspoon onto an ungreased cookie sheet.

I thought these would spread out more…

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

…but, I was wrong. So, I packed more onto the next sheet.

Break out a gallon of milk and go to town.

About butcherbakertoiletrymaker 580 Articles
When you can walk its length, and leave no trace, you will have learned.


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