This recipe is my personal favorite (and probably my kids’ favorite). My husband still loves the TollHouse recipe (what’s wrong with him?)
I will provide a caveat … these cookies are best when eaten within two days of being made. Now that is never a problem at my house! But due to the Rice Krispies, the cookies only stay crispy for a couple of days (although you can freeze them).
And, if you have raw cookie dough lovers … this is the BEST!
Aunt Betty’s Crunchy Cookies
1 1/2 cups Flour
1/4 tsp. Salt
1/2 tsp. Baking Soda
1/2 cup Butter, room temperature
1 cup Sugar
1 tsp. Vanilla
1 1/2 cups Rice Krispies
1 cup Chocolate Chips
1/3 cup Walnuts, chopped
1. Beat together butter and sugar in a large mixing bowl, until light and fluffy. Add egg and vanilla and beat until smooth with hand mixer.
2. Add dry ingredients (flour, salt, baking soda), mixing on low speed.
3. Add Rice Krispies, chocolate chips and walnuts, stirring with a wooden spoon.
4. Drop by teaspoon full onto a cookie sheet that has been sprayed with cooking spray. Bake for 12 minutes at 350 degrees. Remove immediately from cookie sheets and cool on wire racks.