Rice Krispie Cookies

These cookies were very good with a little crispy texture from the Rice Krispies!

Ingredients:
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 tsp vanilla
1 cup Rice Krispies
1 cup quick rolled oats, uncooked
1/2 cup flaked coconut (sweetened)

Directions:

1. Preheat oven to 350F.
2. Grease 2 large cookie sheets. Set side.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter into a bowl and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
5. Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
6. Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
7. Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
8. Remove from oven and transfer cookies to wire racks to cool.
9. When cool, store in an airtight container.

I got this recipe through Kellogg’s and these are really good cookies. I got 24 cookies out of this recipe. They are crisp around the edges and chewy in the middle, I brought these cookies to a get together and got really good reviews, my friend says she doesn’t like cookies with oatmeal in them but she really liked these cookies and everyone said these are a great alternative to oatmeal raisin. I will make these again.

*Camala*

White Chocolate Chip Cookies

These are wonderful decadent chewy White Chocolate Chip Cookies without any nuts.

Ingredients:
2/3 Cup Melted Butter
2 Cups Lightly Packed Brown Sugar
2 Eggs
2 Tbsp Hot Water
2 2/3 Cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 cups White Chocolate Chips

Directions:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, add melted butter, brown sugar, eggs and hot water and mix well.
3. Stir in the remaining dry ingredients.
4. Add the chocolate chips and mix thoroughly.
5. Drop from spoon onto ungreased cookie sheet and Bake at 375F for 10 to 12 minutes until golden brown on the bottom.
6. Let cool on baking sheets.

I absolutely love the base for these cookies, I use all different kind of chocolate chips with this base, you can also use semi-sweet or milk chocolate chips instead of white chocolate chips. The cookies look so pretty with the cracking on the tops of the cookies instead of a smooth top. The cookies turn out perfectly cooked the way I like fresh baked cookies, crispy around the edges and wonderfully chewy in the center. I make 24 cookies (two dozen) out of this recipe.

*Camala*

granola breakfast cookies

These are amazing!!!!    Crunchy, slightly sweet and sooo wholesome….   Great with your morning cup of tea or coffee.  Adapted fromVegan Cookies.

Preheat oven 350F degrees.

In a large bowl combine,
1/3 cup mashed banana (about one small)
1/3 cup blueberries  (gently and very slightly mashed)
1/4 cup almond, or soy milk
1/2 cup oil
1/4 cup agave nectar
1/2 cup maple syrup
1 tsp vanilla
2 Tblspoon ground flax seed
mix until blended.

In small bowl sift or mix together
1 cup all purpose flour
1 cup whole wheat pastry flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
stir until well blended.
Fold in :
1 cup granola
1 cup rolled oats
1/2 cup raisens
1/2 cup dried cranberries
1/2 cup walnuts

Drop dough by 1/4 cup onto cookie sheet about 2″ apart.
Bake for about 15 minutes.
These cookies will keep for 2 months in the freezer if tightly covered.

Even though these cookies are great at breakfast— they can be enjoyed any time of the day—even bed time!!!!!   YUM
*Christine*