Mini-Chip Crisps

Kosher.com Recipes, EASY AS PIE

Styling and Photography by Chavi Feldman

Mini-Chip Crisps

RECIPE FROM DINING IN

If you prefer your cookies crispy, you’ll want to give these a try. The oats and crispy rice cereal give these cookies a satisfyingly crispy texture.

YIELDS 48 COOKIES

• 1 cup margarine, softened (or use ½ cup margarine and ½ cup oil)
• 1 cup sugar
• ¾ cup brown sugar
• 2 cups flour
• ⅛ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 6 Tbsp water or juice
• 1 tsp vanilla extract
• 2 cups oatmeal
• 1 cup Rice Krispies cereal
• 8–10 oz (225–280 g) mini chocolate chips

Preheat oven to 350°F (175°C). Grease two baking sheets. Beat margarine and sugars in the bowl of an electric mixer until well blended. Sift flour, salt, baking powder, and baking soda into a bowl and mix. Alternate adding this mixture and the water or juice and vanilla to the mixer. Gradually add oatmeal, Rice Krispies, and chocolate chips. Drop rounded teaspoonfuls 1½ inches (4 cm) apart on the baking sheets. Bake for 15 minutes.