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Chocolate Chip Crunchewy Cookies




Source of Recipe


Featured By: Alex Hilmes and his mother, Amy


Recipe Introduction


This recipe was developed by an 8-year-old boy and his mom—and won 1st place in an Iowa State Fair contest!




Recipe Link: http://www.chsugar.com/recipe/chocolate-chip-crunchewy-cookies-1069

List of Ingredients




3/4 cup vegetable shortening, butter flavor
1 1/2 cups C&H® Golden Brown Sugar
2 tablespoons milk
3/4 cup peanut butter, creamy or smooth (reduced fat OK)
1 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups oats (old-fashioned, rolled, not instant)
1/2 cup Kellogg's® Rice Krispies® Cereal
1 cup Quaker Oats® Cap'n Crunch® Cereal
1 (12-oz.) pkg. mini chocolate chips (1-1/2 to 2 cups)
1/2 cup toffee bits





Recipe



Preheat oven to 375°F. Butter cookie sheets or spray with nonstick cooking spray. In bowl of electric mixer, combine first 6 ingredients and beat on medium speed until creamy. Add flour, salt and baking soda; combine. Add oats, Rice Krispies® and Cap’n Crunch®; mix. Stir in chocolate chips and toffee bits. Drop batter by teaspoons onto prepared cookie sheets. Using spoon, slightly flatten tops of cookies. Bake 8-10 minutes. Cool on the sheets for 2 minutes; then cool completely on aluminum foil. Makes about 36 cookies.

Featured By: Alex Hilmes and his mother, Amy