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Crunchy Chocolate Chip Cookies

A childhood favorite and a recipe I've always loved from my mom's kitchen with an irresistible and unique texture.

Ingredients

  • 1/2 cup butter, softened to room temperature (112 g)
  • 1/2 cup oil (100 ml)
  • 1/4 cup brown sugar (50 g)
  • 1/2 cup white sugar (100 g)
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cup flour (210 g)
  • 1/2 cup old fashioned oats (40 g)
  • 1/2 cup rice krispie cereal (13 g)
  • 1/2 cup chocolate chips (120 g)

Instructions

  • Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray and set aside.
  • In a stand mixer, cream together the butter and oil on medium high speed for a few minutes. They should become lighter in color and be completely combined. Scrape sides and bottom as necessary.
  • Next, add in the sugars and vanilla. Beat until well combined and no brown sugar clumps remain.
  • Next, add in flour, baking powder, baking soda, and salt. Mix on low speed until completely combined. Scrape sides as necessary.
  • Finally, fold in the oats, Rice Krispies, and chocolate chips.
  • Scoop onto baking sheet in about a tablespoon-sized scoop. Bake in the oven for 10-11 minutes, or until edges are just beginning to brown. Remove from the oven and allow to cool on the baking pan for 10 minutes. Then transfer to a wire rack to cool completely.
  • Spray pan again and repeat with remaining dough.

To Freeze Cookie Dough

  • Place about tablespoon-sized scoops of dough onto a cookie sheet. Place in the freezer until completely frozen. Then place frozen cookie dough balls into a container or bag that can hold frozen items. Take out cookie dough balls as needed. No need to thaw, just bake them a few minutes longer.

Notes

Macros for 1/30 of the recipe are rounded to 7F/14C/1P, or 127 calories.