Chocolate chip cookies with a crispy rice cereal crunch.
INGREDIENTS (for 3 servings):
- 1 cup unsalted butter
- 1 1/3 cups packed light brown sugar
- 2 eggs
- 4 teaspoons water
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 cups semisweet chocolate chips
- 2 cups crispy rice cereal
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the water and vanilla. Combine the flour, baking powder, and salt, gradually stir into the creamed mixture. Fold in the chocolate chips and crispy rice cereal. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.