"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rice Crispy Chocolate Chip Cookies Recipe

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This recipe for Rice Crispy Chocolate Chip Cookies, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Resch


1 1/2 butter flavor CRISCO Sticks or 1 1/2 cups Butter flavor Crisco all vegetable shortening (I actually use 1 and 1/2 sticks of butter)
2 C firmly packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 C all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 C Oats(Old Fashioned, uncooked)
2 C crisp rice cereal
2 C (12-ounce Package) semi-sweet chocolate chips (I use milk chocolate)

Heat oven to 350 degrees.
Combine Butter Flavor CRISCO, brown sugar, eggs, and vanilla in a large bowl. Beat on medium speed of electric mixer until well blended.
Combine flour, baking soda, and salt. Add gradually to creamed mixture at low speed. Stir in oats, rice cereal, and chocolate chips with spoon. Drop heaping teaspoonfuls 2 inches apart onto baking sheet.
Bake at 350 for 10 to 12 minutes or until lightly brown and just set in the center. Cool 1 minute on baking sheet before removing.




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