It has clearly been way too long (once again) since I have posted. The good news is that we have officially sold our house!!! Hallelujah. It has been a long fourteen months but we are just so thankful to finally have it off our hands. I didn't want to post anything about it being in contract so I didn't jinx it. But we signed a couple of weeks ago and so it's all official.
So to celebrate our move back to the Rocky Mountains--I wanted to share this recipe. The secret in this recipe that makes then unique and that gives them that extra little crunch is the rice crispies in them. It is a really delicious variation on the standard chocolate chip cookie. My friend brought the batter for these cookies to a dinner we were having when we were first living in Ohio. She baked the cookies while we were eating dinner and we all inhaled them before she had even scooped out another batch to bake. They are soft from brown sugar and oats with the perfect amount of crunchy.
Rocky Mountain Cookies from "The Essential Mormon Cookbook"
1 C sugar
1 C packed brown sugar
1 C butter or margarine, softened
1 tsp vanilla
2 C flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
2 C old-fashioned oats
2 C Rice Crispies cereal
1 (12 oz) bag chocolate chips
In a large bowl cream together sugars and butter. Add eggs and vanilla and beat well. Sift dry ingredients into a separate bowl. Add to mixture. Fold in oats, cereal, and chocolate chips. Drop by tablespoons onto a greased baking sheet. Bake at 350 degrees for 10-12 minutes or until very lightly browned. Makes 6 dozen.