A shift mate of Tom's at the aquarium makes cupcakes each week for his shift. She is baking her way through the Martha Stewart Cupcake cookbook. On many occasions, I have been the recipient of some of her culinary treats. (She also works on my shift, but the cupcakes are always for Tom's shift.) Well, one week she made these cookies instead of cupcakes. Yum! And there was something that made them very crisp. She shared the recipe with me and I'm sharing it with you. (See additional baking notes at the bottom.)
Besides being crispy, they are not overly sweet, so that is also good. My next try will be to add rice krispies to my other chocolate chip cookie recipe with the melted butter. (http://eileensmontereykitchen.blogspot.com/2011/05/5-cs-crispy-crunchy-chocolate-chip.html)
1 stick butter
½ C white sugar
½ C brown sugar
1 tsp vanilla
Sift together into the batter; mix in:
1 C + 2Tbsp flour
½ tsp each: salt, baking soda, baking powder
2 C rice krispies (Place in a baggie and HAND crush, slightly)
½-3/4 C chocolate chips
½-3/4 C toasted walnuts, chopped
Drop by generous tablespoonfuls on parchment-lined cookie sheet.
Bake at 350 for 13-17 minutes. Makes about 2 dozen.*
*Joan’s directions say to bake at 325 for 13-14 minutes. I set my convection oven inadvertently to 375 (which heats to 350) and it took about 15-18 minutes to bake. Maybe they were too big. The recipe card said it makes 15-18, but I had 29 cookies.