Oatmeal Chocolate Chip Cookies

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Ingredients

250 mL (1 cup) butter, softened
175 mL (3/4 cup) packed brown sugar
125 mL (1/2 cup) granulated sugar
2 eggs
7 mL (1-1/2 tsp) vanilla
500 mL (2 cups) all-purpose flour
375 mL (1-1/2 cups) Rice Krispies* cereal
250 mL (1 cup) quick-cooking (not instant) rolled oats
5 mL (1 tsp) baking powder
pinch of salt
375 mL (1-1/2 cups) chocolate chips

Directions

1. In large bowl, beat butter with brown and granulated sugars until fluffy. Beat in eggs, one at a time. Beat in vanilla.

2. In separate bowl, whisk together flour, Rice Krispies*, rolled oats, baking powder and stir into butter mixture. Stir in chocolate chips.

3. Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until edges are crisp and golden, about 14 minutes.

YIELD: 55 cookies.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.