Friday, June 14, 2013

Carron's "Killer" Cookies

This is a recipe I tore out of a Good Housekeeping Magazine April 2009.  I liked the sound of it because it had Rice Krispie cereal included.  I like texture in my food.

Makes 4 1/2 dozen
Prep 15 minutes
Bake at 350 for 10-12 minutes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening (I've been using coconut oil and it's de-licious!)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups Rice Krispies cereal
1 cup sweetened flake coconut
1 bag (6 ounces) semisweet chocolate chips (I just threw in a little over a cup)

1. Heat the oven to 350.  Place parchment paper on some baking sheets.

2. In a small bowl, blend the flour, baking soda, baking powder and salt with a whisk; set aside.

3. In a large bowl, beat shortening and both sugars on medium-high speed about 3 minutes or until light and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.

4. On low speed, gradually add flour mixture and beat until just combined.  Stir in oats, cereal, coconut and chocolate chips.

5. Form balls with 2 tablespoons of dough (I used my medium sized scoop) and place 2 inches apart on prepared baking sheet.  Bake at 350 for 10-12 minutes.  Cool for a few minutes on the pan before transferring them to cooling rack.

The recipe says to bake them for 10 minutes but I thought they were a little underdone at that time so I cooked them for and extra minute or two just in case.  It always depends on your scoop, oven, etc.
They are crispy and chewy at the same time--perfect cookie.