I'm not much of a baker and definitely don't do cookies very often, but the month of December brings out a cookie-baking frenzy in me. Every year I bake batches and batches of them to share with neighbors, coworkers and friends who stop by the house, and there is one kind of cookie that is always in the cookie jar.
MomMom has an old, old recipe for these "crunchy cookies" that include Rice Krispies, pecans, almonds and chocolate chips. They're not actually a Christmas cookie, but for some reason our family only makes them at Christmastime; they are Matt's all time favorite cookie, and over the years they have become mine as well. We look forward to them all year. MomMom kept the recipe close to the vest for a long time, but 2 years ago she passed her envelope of recipes down to me, so now I make them as well.
These babies are crunchy yet chewy, and go perfectly with milk. It's the krispies that make the difference.
MomMom's recipe calls for almonds, but I usually just add pecans. Of course you could do them nutless as well.
While our clan makes them for the holidays, they really would be great for any BBQ, picnic or party. Make sure to do a big batch - these things will fly!
Crunchy Chocolate Pecan Cookies
Makes 3 dozen cookies
Ingredients
1 1/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
2 cups Rice Krispies
1 cup chocolate chips
1/4 cup chopped pecans (or combination of pecans and almonds)
Preheat oven to 350.
In a small bowl, combine flour, baking soda and salt, and set aside. In a large bowl or KitchenAid mixer, cream together butter and sugar. Add egg and vanilla, and mix until combined. Stir in flour mixture, and mix well. Then fold in the Rice Krispies, chocolate chips and nuts. Mix until well combined.
Drop by teaspoonful onto a greased baking sheet and bake for 12-15 minutes, until set. Do not overbake - cookies are done when they're golden, but not browned. Remove from oven and cool on a baking rack.
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