Repeat to make more cookies, leaving at least 1-inch between them. Measure out a tablespoon of cookie dough, roll it into a ball, and place it on one of the cookie sheets. On low speed, add the flour mixture and then the remaining ingredients one at a time, beating until everything is mixed in well. Add the oil, egg, and vanilla and mix well. In a large bowl, with an electric mixer on medium speed, cream the butter and the two sugars until light and fluffy, 3 to 5 minutes. Mix together the flour, baking soda, cream of tartar, and salt in a bowl and set aside. Line two baking sheets with parchment paper. Set the oven to 350☏ and adjust the rack positions to the top and lower thirds. They have a secret ingredient: crunchy Rice Krispies.Ģ cups (12 ounces) semisweet chocolate chips It’s hard to stop eating them, so it’s a good thing the recipe really does make a hundred cookies. They’re chewy, crisp, sandy, rich, buttery, and light, all at the same time. So these cookies have no home and no mama. I got this cookie recipe with the wacky name from my Aunt Laura, who can’t remember who gave it to her.
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