'Tis the season. Time for cookies to come out of the oven and take center stage.
And, take center stage they did at my pal Max's cookie swap last night. His dining room table was brimming with cookies by the dozen, a mind-boggling array of freshly baked treats.
My fave? I had two. First up, savory buttery coins dotted with briny black olive bits. Hoping that this is the recipe, so I can make them at home. My second pick was actually my own cookies. A tad full of myself? Perhaps, but my Crunchy Jumble cookies won plenty of kudos from other party guests.
A classic from my childhood, this cookie marries the traditional chocolate chipper to the snap, crackle and pop of Rice Krispies. They are all at once light and buttery and remarkably crisp, studded with chocolate for good measure.
I'd say that I'd make them for next year's cookie swap, but the truth is that I don't want to swap them at all!
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 stick butter (room temperature)
1 cup sugar
1 tsp vanilla
2 cups Rice Krispies
1 cup chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking soda and salt. In a separate large bowl combine butter and sugar. Add egg and vanilla to butter mixture. Incorporate flour mixture one-third at a time until well mixed. Add cereal and chips. Drop by rounded tablespoon on cookie sheets with parchment paper. Bake 15 minutes. Makes 30 - 36 cookies.