Crisp Rice Chocolate Chip Cookies
This is a great recipe, one our whole family loves. We prefer to make giant cookies with this recipe.
I make a few changes to this recipe: 4X batch (results in 6 cups flour and 8 cups rice crispies), cut the sugar back to 3 cups for the 4X batch, add an extra egg, and an extra cup of rice crispies (totalling 9 cups for 4X batch). This takes a very large bowl to make, and I literally mix in the rice crispies and chocolate chips with my bare hands, you have to knead it like bread or pottery clay to get it to mix, the batter is very stiff at this point. It takes a lot of dough to make a cookie, so you need a large batch if you want very many cookies. You can use this recipe to make as large of a cookie as you want, press it out to a uniform thickness of about 1/2 inch and shape the edges to the shape you want. You can fill the whole cookie sheet with one cookie - it can be fun to make, and to eat. :) For home use, I usually make 6 inch cookies. To do this I use an empty 28 oz tomato sauce can (that is about 4 inches wide), cut out both ends and use it for the cookie mold. I dump in a big spoonfull of dough and press it down evenly (about 1/2 inch thick) with my applesauce masher. This makes quick/easy, impressive/perfect, and delicious cookies.
1 user found this review helpful
Jan. 26, 2008