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Cookies with a Twist

Hello again, everyone! It’s been awhile. Unfortunately, this whole being in school thing really puts a damper on my ability to bake (reading cases takes a VERY long time!)

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Not only that, but it’s SNOWY! Well, it’s snowy here. Susie is somewhere delightfully snow-less. Oh well, snow is pretty too, right?

 

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The good news is, today, I did have time to bake something! What’s better on a snowy day than baked goods? Luckily for you, here come Cookies with a Twist! These cookies include Rice Krispies, white chocolate chips, and Jammy Bits! They’re also pretty adaptable, so, for example, if you don’t happen to have Jammy Bits lying around (thanks Mom!), you could sub in dried cranberries. I’m guessing you can also try substituting in another cereal, but I haven’t tried that. Anyways, enjoy the recipe!

 

Cookies with a Twist

Adapted from: spoon fork bacon

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Ingredients:

  • 1 1/2 cups flour
  • 1 cup white sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 2 cups Rice Krispies cereal
  • 1 cup butter (2 sticks)
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup Jammy Bits or dried cranberries

 

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Instructions:

  • Preheat oven to 375 degrees.
  • Mix flour, sugar, molasses, eggs, vanilla, baking soda, cinnamon, and salt in stand mixer.
  • Melt butter until just melted, add to mixture, and mix until combined.
  • Add Rice Krispies and mix.
  • Take bowl off stand mixer and with a spatula, fold in white chocolate chips and Jammy Bits or cranberries.
  • At this point, you have a choice. You can either bake immediately (which will result in flatter cookies) or refrigerate the dough for 30 minutes to an hour (which will result in slightly fluffier cookies). Either way is fine, but they will look a bit different depending on which route you take.
  • When ready, bake the cookies at 375 degrees for 7-9 minutes, until the tops start to brown. It will likely be on the longer side if the dough was refrigerated and the shorter side if it wasn’t. But, every oven is different, so just make sure you watch the first batch.
  • Let the cookies cool a few minutes on the pan before taking them off or else they might crumble or fall apart.

 

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