Barnyard Cookies
Submitted by Lionman00
Crunchy chocolate chip cookies loaded with pecans and crisp rice cereal, flavored with almond extract and brown sugar. Makes 5 dozen crispy-edged treats in 30 minutes.
YIELD
5 dozenPREP
15 minCOOK
15 minREADY
30 minThe name’s goofy but these cookies are no joke. Crisp rice cereal folded into a brown sugar dough gives them an addictive crackle and crunch that regular chocolate chip cookies can only dream about.
Pecans add richness, semi-sweet chocolate chips bring the gooey pockets, and almond extract is the sneaky twist that makes people say “what IS that flavor?"
The dough comes together fast: beat the wet ingredients until fluffy, stir in the dry, then fold in the good stuff.
Teaspoon-sized drops on a cookie sheet, golden edges in about 12 minutes, and you’ve got five dozen cookies cooling on the counter.
Pro Tips
- Use rounded teaspoons, not tablespoons. These cookies spread, and smaller ones crisp up better than big ones.
- Leave a full 2 inches between cookies on the sheet. They flatten and spread as the cereal softens in the heat.
- Pull them when the edges are golden but the centers still look slightly underdone. They firm up as they cool.
- The almond extract is essential. It’s subtle but it lifts the brown sugar and chocolate into something more complex.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Beat together until fluffy the almond extract, shortening, brown sugar, milk, vanilla and egg.
In separate bowl, combine flour, salt and soda.
Add flour mixture to other ingredients, blending well.
Stir in chip, pecans and cereal.
Place rounded teaspoons of dough on a ungreased cookie sheet.
Leaving 2 inches between cookies.
Bake 10 to 13 minutes or until golden around the edges.
Makes 5 dozen.
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