Burke’s Crunchy Cookies
If you still need a cookie recipe to leave something special for Santa tonight here’s another great one. This recipe for Burke’s Crunchy Cookies is on that was recently shared on Studio 5 (a local television show) by Chalene McGrath.
This is a recipe that she got from her grandmother. If you’ve ever had a ranger cookie (which is one of my favorite cookies), it is similar to that but with the addition of chocolate chips. I know Santa would love these cookies.
This cookie begins with cream the sugars well with some shortening. Then you add in the eggs, one at a time along with some vanilla. Next you whisk some flour, soda, baking powder together. Add that mixture to the sugar mixture. Lastly, stir in some oatmeal, rice krispies, and coconut, and chocolate chips.
Form the dough into balls. Press flat with your hand on an ungreased cookie sheet and bake at 350 for 8-10 minutes (I cooked mine for 9 minutes). You want them to look a bit undercooked. Allow them to cool on cookie sheet for 2 minutes, then cool the rest of the way on a cooling rack. You are gonna love these cookies and they are different from the regular old chocolate chip ones.
Here is what you need to make
Burke’s Crunchy Cookies
- WHITE SUGAR
- BROWN SUGAR
- BUTTER
- EGGS
- BAKING SODA
- FLOUR
- RICE KRISPIES
- BAKING POWDER
- SALT
- REGULAR OATS
- COCONUT
- SEMI SWEET CHOCOLATE CHIPS
- VANILLA EXTRACT
Burke's Crunchy Cookies
Real Mom Kitchen
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter
- 2 eggs
- 1 tsp soda
- 2 cup flour
- 1 cup rice krispies
- ½ tsp baking powder
- ½ tsp salt
- 2 cup regular oats
- ½ cup coconut
- 2 cup semi sweet chocolate chips
- 1-2 tsp vanilla extract
Instructions
- Cream sugars and shortening well, then add eggs, one at a time and vanilla. Whisk flour, soda, baking powder together and add to sugar mixture. Lastly stir in (or use dough hook) oatmeal, rice krispies, and coconut, and chocolate chips.
- Form into balls, press flat with your hand on an ungreased cookie sheet. Bake at 350 for 8-10 minutes (I cooked mine for 9 minutes). They should look a bit undercooked. Cool on cookie sheet for 2 minutes, then cool the rest of the way on a cooling rack.
