Friday, May 10, 2013

Rice Krispies Cookies…

I love a “fail-proof” recipe, you know the kind you can trust to work every time you make it??  This recipe is my “fail-proof” recipe.  I adapted this recipe from an old Better Homes and Gardens cookbook called Cookies for Kids.
These cookies are chocolate free, which is a bonus for this allergy family—and has a rich caramel-type flavor and a chocolate chip cookie type of texture.
Here’s my adapted recipe:
1 C butter
1 C sugar
1 C brown sugar
2 eggs
1 tsp. vanilla
2 1/2 C flour
1 tsp. cream of tartar
1 tsp. baking soda
2 C Rice Krispies
Turn oven to 375 degrees.  Cream softened butter with sugars.  Add eggs and vanilla an beat well.  Add flour, cream of tarter, and baking soda and mix well.  Add Rice Krispies and mix until just blended.  Bake for  8-10 minutes.  Leave on pan for 1 minute after taking out of oven then transfer to cooling rack.
I usually freeze have of the rounded teaspoon cookie balls and then pull them out a few at a time to bake later—it’s a great freezer-to-baking cookie.  These are definitely a crowd pleaser!!
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