We are having a great time with family and friends here in Vegas! Patrick and I even had a date night to see Jersey Boys last night…we LOVED it!!
This is going to be a super sweet and decadent week on the blog 🙂 I’m so excited for another guest post from one of the first people to regularly comment on my blog: Jill from Reini Days. She encouraged me far more than she will ever know to keep cooking and blogging, and was one of my first “blog friends”. She posts the most mouthwatering recipes for cookies, scones, and donuts! These cookies are no exception…you’re going to love them! 🙂 Thanks, Jill! Aloha, Maura
I have a little problem. A little cookie problem, that is. Once the Christmas season starts, I find myself baking once or twice a day so I can have a variety of cookies to pass out when we go places. I love it.
These are great. They are what they say they are: crispy and crunchy. Full of mini chocolate chips, and butter, and sugar, so you know you can’t go wrong.
These were a giant hit in our house. I froze some to make sure I would have some left after the kids got their fill. I have a confession to make: once I ate one from the freezer, I was done for. There are no more of these left in my house, which means I need to make some more. They are that good.
Crispy Crunch Chocolate Chip Cookies
recipe barely adapted from This Week For Dinner
- 1 cup butter, softened at room temp
- 1 cup packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 & 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup flour (I did half white, half whole wheat pastry flour)
- 2 & 1/4 cup oats
- 1 & 1/2 cup crispy crunch (recipe to follow)
- 1 pkg mini semi-sweet chocolate chips
- Cream butter and sugars at medium speed for 2-3 minutes. Add eggs and beat at medium-high speed for 5-7 minutes. Beat in vanilla, salt, and baking soda. Add flour and mix until well-blended. Stir in oats, crispy crunch, and chocolate chips.
- Line a baking sheet with parchment paper, and put cookie balls (about 2 T in size) on the sheet. Cover with plastic wrap, and pat cookies down a little flat. Refrigerate at least one hour.
- Preheat oven to 350 degrees.
- Bake cookies 14 minutes, making sure to turn pan after 7 minutes. Cookies will brown on the edges and be slightly brown in the center when they’re done. Let them cool 5 minutes on the cookie sheet, and then transfer to a wire rack to completely cool!
Ahhh, crispy crunch, where have you been all my life? So buttery. So crunchy. So delicious. I can’t wait to add you to more recipes, like muffins, or donuts, or maybe even coat chicken in you.
recipe from This Week for Dinner
- 5 cups cornflakes
- 1/2 cup milk powder
- 3 T sugar
- 1 tsp kosher salt (if using salted butter, use 1/2 tsp instead of a full tsp)
- 9 T butter, melted
- Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
- Put the cornflakes in a small bowl, and using your hands, crush them until they are 1/4 of their original size. Mix in milk powder, sugar, and salt. Add butter, and mix to coat evenly.
- Spread on lined baking sheet, and bake for 20 minutes, stirring halfway through.
- They should be toasted, crunchy, and smell really good– like butter!
- Let cool before using in a recipe. Store in an airtight container. They’ll last up to a month in the fridge or freezer.