Each year the local newspaper has a Holiday Cookie Contest. This year’s winner is a mouthwatering oatmeal crisp that I cannot wait to try with my grandchildren.
Remember, to make a cooking or baking experience easy for cleanup, cover the kitchen counters and floors with old towels.
Divide up the tasks by reader and non reader grandchildren, so each grandchild has a job to do. Have all of the utensils, measuring cups and spoons, and ingredients ready.
This recipe looks wonderful. The only problem is having to refrigerate the cookie dough overnight! Grandchildren have little ability to delay gratification. So, since this recipe calls for Rice Krispies, also make rice krispies treats at the same time.
Here is the 2014 Sun Sentinel’s Holiday Cookie Contest winner:
Linda DiLello’s Oatmeal Crisps
Ingredients:
1 cup flour 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) butter or margarine, softened 1 cup sugar 2/3 cups brown sugar 2 eggs 1 tablespoon orange juice 1 cup uncooked oats 1 cup flaked coconut 1 cup Rice Krispies 1 cup chocolate chips
Directions:
1. Sift together flour, salt and baking soda in a small bowl.
2. In a large bowl, beat together butter or margarine, both sugars, eggs and juice together.
3. Stir in the flour mixture.
4. Mix in oats, coconut and Rice Krispies. Gently mix in chocolate chips.
5. Cover and refrigerate overnight.
6. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
7. Shape cookies into balls, using about one tablespoon of dough. Place on baking sheet, pressing to flatten.
8. Bake 10 to 15 minutes or until golden brown. Makes about 50 crisps.
Another tip: You can bake these cookies to a golden brown, or even longer for a crispy almost caramelized treat.
Nutrition information per crisp: 115 calories, 55% calories from fat, 7 g fat, 2 g saturated fat, 7 mg cholesterol, 13 g carbohydrates, 1 g protein, 68 mg sodium, 1 g fiber
With the younger grandchildren, definitely make this the easiest recipe possible by using-1 jar (7 oz.) marshmallow crème substituted for marshmallows.
Rice Krispies Treats
Ingredients:
3 tablespoons butter 1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows 6 cups Kellogg’s Rice Krispies cereal
Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note
-For best results, use fresh marshmallows. -1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. -Diet, reduced calorie or tub margarine is not recommended. -Store no more than two days at room temperature in airtight container. -To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Let the baking begin! Two days of cookie
Joy,
Mema
Comments