Crispy Crunch Chocolate Chip Cookies
From Jane Maynard, This Week for Dinner
Recipe type: Dessert
  • 2 sticks butter, softened to room temperature
  • 1 cup packed brown sugar
  • 6 tablespoons sugar
  • 2 large eggs
  • 1½ teaspoons vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup flour
  • 2¼ cups oats
  • 1½ cups crispy crunch
  • 1 package (10-12 oz) MINI semi-sweet chocolate chips (the mini chips help with distribution and texture)
  1. Cream butter and sugars at medium speed for 2-3 minutes. Add eggs and beat at medium-high speed for 5-7 minutes. Beat in vanilla, baking soda, and salt just until mixed. Add flour and mix at low speed until just blended. Stir in oats, crispy crunch and chocolate chips.
  2. Make cookie balls (appx 2 tablespoons in size) and arrange on a cookie sheet lined with wax or parchment paper. Pat cookies down flat-ish, cover with plastic wrap and freeze or refrigerated for at least one hour.
  3. Preheat oven to 350 F.
  4. Bake cookies ~14 minutes, rotating the pan at the 7 minute mark. Cookies should be brown on the edges and starting to brown in the center when you take them out. Let sit on pan a few minutes before transferring to a cooling rack”¦or eating! They are good warm but these cookies are also excellent cold, which is saying a lot coming from the fresh-baked-warm-cookie addict that I am.
  5. Freeze or refrigerate remaining dough that doesn’t get cooked.
Recipe by This Week for Dinner at