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Krispy Chocolate Chip Cookies
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Description
Egg-free chocolate chip cookies with a crunchy addition! Please note that as the dough sits, it tends to get crumbly. I think this is due to the fact that the Rice Krispies absorb some of the liquid ingredients. At first the dough holds together nicely and can be dropped on the tray with a spoon or cookie scoop, but you may find that with your last couple trays of cookies, you need to press the dough together with your hands.
Ingredients
- ½ cups Margarine, Softened
- 1 cup Sugar
- 1 teaspoon Baking Powder
- 1-½ Tablespoon Water
- 1-½ Tablespoon Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1-¼ cup Flour
- ½ teaspoons Baking Soda
- Pinch Of Salt
- 2 cups Rice Krispies Cereal
- 1 cup Chocolate Chips
Preparation
Recipe note: The baking powder, water and vegetable oil replace the egg in this recipe.
Preheat oven to 325ºF.
In a large bowl, cream together margarine and sugar with an electric mixer. Add baking powder, water, vegetable oil and vanilla and beat well.
Add flour, baking soda and salt and mix well. Add Rice Krispies and chocolate chips and stir to combine.
Lightly grease a cookie sheet or line it with parchment paper. Drop teaspoonfuls of dough about 1 to 2 inches apart onto cookie sheet.
Bake for 9–11 minutes or until cookies just begin to brown. Transfer to a wire rack to cool.
Makes about 40 cookies.
Recipe adapted from Cookies by Hilaire Walden.
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