Viola's Crunchy, Bumpy Chocolate Chip Cookies
It's hard to just eat one of these cookies - whenever I make them, we have to eat at LEAST three before walking away. Because this cookie has carrots, oats and apple juice, I like to pretend it's good for me, and therefore, it's perfectly suitable for breakfast, a snack...or anytime I feel like it:)
My husband's grandmother, Viola, would make these cookies so often, we came to expect and look forward to them each time we would visit her. She was a wonderful cook and I always felt cared for and so welcomed in her kitchen and home. I think of her whenever I make these cookies.
Gratefully, she shared her recipe with me and the rest of the family (I have no idea of the origins of this recipe, but as it goes, I am sure it became her own, just as I have made my own tweaks and discoveries making these over the years) and I'm ecstatic to share it with others.
In addition to tasting good, I love that these are so easy to make AND...no stand or hand mixer necessary! This may not mean anything to you, but as a mom who tends to do late night baking, I appreciate anything that doesn't require turning on noisy appliances when the rest of the family is asleep:) A little elbow grease is needed when adding the mix-ins, but nothing unmanageable.
CRUNCHY, BUMPY CHOCOLATE CHIP COOKIES
INGREDIENTS:
- 1 1/2 sticks unsalted butter, softened
- 3/4 cups light brown sugar
- 1 egg
- 1/2 cup apple juice or cider
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup grated carrots
- 1 1/2 cups semi-sweet chocolate chips
- 2 cups quick oats*
- 1 1/2 cups crispy rice cereal
INSTRUCTIONS
- Preheat the oven to 375 degrees F and prepare a greased cookie sheet.
- Beat the softened butter and brown sugar
- Add the egg, juice and vanilla extract; beat until relatively smooth - but no worries if there are small clumps and looks too liquid-y. Once you add everything else the consistency will even out.
- Sift flour, salt and baking soda. Gradually add to the brown sugar mixture
- Stir in the carrots, chocolate chips, oats and crispy rice cereal.
- With a cookie scoop, spoon about a tablespoon of dough for each cookie onto the sheet and flatten with the back of a spoon.
- Bake for 12-15 minutes (I think 12 minutes is perfect) or until done.
*NOTE: I like to grind the oats in a blender, mainly because I don't care for the texture of whole oats in cookies. But if you do, no need to do this step.
Makes 2-3 dozen
Please let me know if you make this recipe and let me know in the comments! Enjoy!
Comments
Post a Comment