With Thanksgiving almost here, that means that Christmas can’t be far behind, and that means cookies!! I’m not a big cookie baker and I usually end up making the same cookies all the time, because there what I like, and since I’m the one that usually eats them, it works out well!
I was shopping last week and as I made my way through the snack Isle, I saw sweet and salty chex mix, and I started wondering how they would be in a cookie. I can’t remember ever seeing anyone use them in cookies so I figured I’d give it a try.
The chex mix added a nice crunch to the cookie, but the mix could have had a bit more salt, for the salty part of the sweet and salty. The chocolate chips were a great addition, adding that melty chocolaty component to the cookie! Overall the cookie was a big success and even Lisa who wasn’t too sure when I told her about my idea, really enjoyed the cookies.
- 1 cup (226 grams) unsalted butter, room temperature
- 1 cup (210 grams) light brown sugar
- 1/2 cup (100 grams) white granulated sugar
- 3 large eggs
- 2 teaspoons (10 ml) pure vanilla extract
- 2 cups (260 grams) all purpose flour
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (2.5 g) sea salt
- 2 cups (160 grams) old-fashioned rolled oats
- 2 cups (200 grams) sweet and salty chex mix
- 1 cup (175 grams) chocolate chips
- In your mixer bowl whip the butter and sugars until creamy and smooth (about 2 – 3 minutes).
- Add the eggs, one at a time, mixing well after each addition.
- Add vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed butter mixture and beat just until incorporated (the batter will be sticky).
- Stir in the chex mix and chocolate chips, until mixed in evenly
- Drop the batter by tablespoonfuls onto prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.
- Flatten the cookies slightly with your hand so they are about ½ inch (1.25 cm) thick.
- Bake tat 350 degrees for about 10 minutes or until golden brown around the edges.
- Remove cookies from the oven and let them cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool.
- makes about 3 dozen cookies