The dough for this cookie is just as balanced as the many ingredients incorporated into it. Both butter and margarine is used in the dough, just as both white and brown sugar. The recipe also allows for variation too. An alternative to this cookie would be substituting 1 cup chocolate chips with 1 cup raisins or dried cranberries. You can even experiment with other chips aside from chocolate chips... such as toffee bits, peanut butter chips, butterscotch chips, etc. The delicious possibilities are endless!
Chicago Crunch Cookies
recipe from my mother in law, Marnee
makes 90 - 100 cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 tablespoon milk
2 teaspoons vanilla
1 1/2 teaspoons ground cinnamon
1 tablespoon baking soda
3 1/2 cups flour
1/2 teaspoon salt
2 cups chocolate chips
1 cup crisp rice cereal
1 cup rolled oats
1 cup chopped pecans or walnuts
Preheat the oven to 350 degrees and line your baking sheets with parchment paper.
In a large bowl, cream the butter, margarine, white sugar, and brown sugar together until light and fluffy.
Add the egg and mix well; then slowly add oil, milk and vanilla.
In another bowl, whisk together the flour, baking soda, salt and cinnamon. Add this flour mixture to the egg and oil mixture, mixing to combine.
Add the chocolate chips, cereal, oats, and nuts.
Drop heaping teaspoons of dough on the prepared baking sheets and bake for 7-10 minutes or until lightly browned. Remove from oven and allow to cool on baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.