Cookie Jar: Crispy Rice Krispies Cookies

D2 is back  home and we are digging our feet in, getting ready to brave out the last quarter of the 15-16 school year.  This year feels like it went by quickly, except when I was counting down the days for D1 to come home.

I had some big plans for this vacation, which is all but gone now (just a few HOURS left).  I managed to get some things done, but I didn't get to things I wanted to do.

I wanted to send D2 on her trip with a gigantic bag of cookies.  That never happened.  I wanted to clean my bedroom.  That didn't happen.  I was hoping to complete my pacing guides for next year.  That didn't happen (my efforts fell far short).  I wanted to buy a new car.  That didn't happen either.

Enough about what didn't happen.  Here's what DID happen (which I can smile about):

• I survived the senior prom.  Mother Nature blessed us with safe driving conditions.  I could hear thunder while the prom was going on, but by the time we hit the road for home, the rain let up.
• D2 did not appear malnourished from her trip.  And the iPhone 5C is practically bulletproof.
• I discovered a super ono sushi lunch place in Hilo.
• My cousins treated me to a Hilo Hawaiian buffet dinner on crab night.

Life is good.

These are the cookies I wish I made for D2.

She'll hafta eat the pics.

click on recipe title for printable recipe

Crispy Rice Krispies Cookies

     1 c butter

     1 c sugar

     1 c brown sugar

     2 eggs

     1 tsp vanilla

     2 c flour

     1 tsp baking powder

     1 tsp baking soda

     1/2 tsp salt

     2 c rolled oats (old fashioned oatmeal)

     2 c Rice Krispies cereal

Preheat oven to 350 degrees.  Grease cookie sheets or line with parchment.  Sift flour, baking powder, baking soda and salt in a small bowl.  Set aside.  Cream butter and sugars until fluffy.  Add in eggs and vanilla.  Stir in dry ingredient mixture.  Fold in oats and Rice Krispies.  Drop by tablespoonfuls (#50 disher) onto prepared cookies sheets.  Moisten fingers and press gently to flatten slightly (top should be flat, not domed).  Bake 15 minutes.  Remove to a wire rack and cool completely.  Makes about 5 dozen cookies. 

D2 is back  home and we are digging our feet in, getting ready to brave out the last quarter of the 15-16 school year.  This year feels like it went by quickly, except when I was counting down the days for D1 to come home.

I had some big plans for this vacation, which is all but gone now (just a few HOURS left).  I managed to get some things done, but I didn't get to things I wanted to do.

I wanted to send D2 on her trip with a gigantic bag of cookies.  That never happened.  I wanted to clean my bedroom.  That didn't happen.  I was hoping to complete my pacing guides for next year.  That didn't happen (my efforts fell far short).  I wanted to buy a new car.  That didn't happen either.

Enough about what didn't happen.  Here's what DID happen (which I can smile about):

• I survived the senior prom.  Mother Nature blessed us with safe driving conditions.  I could hear thunder while the prom was going on, but by the time we hit the road for home, the rain let up.
• D2 did not appear malnourished from her trip.  And the iPhone 5C is practically bulletproof.
• I discovered a super ono sushi lunch place in Hilo.
• My cousins treated me to a Hilo Hawaiian buffet dinner on crab night.

Life is good.

These are the cookies I wish I made for D2.

She'll hafta eat the pics.

click on recipe title for printable recipe

Crispy Rice Krispies Cookies

     1 c butter

     1 c sugar

     1 c brown sugar

     2 eggs

     1 tsp vanilla

     2 c flour

     1 tsp baking powder

     1 tsp baking soda

     1/2 tsp salt

     2 c rolled oats (old fashioned oatmeal)

     2 c Rice Krispies cereal

Preheat oven to 350 degrees.  Grease cookie sheets or line with parchment.  Sift flour, baking powder, baking soda and salt in a small bowl.  Set aside.  Cream butter and sugars until fluffy.  Add in eggs and vanilla.  Stir in dry ingredient mixture.  Fold in oats and Rice Krispies.  Drop by tablespoonfuls (#50 disher) onto prepared cookies sheets.  Moisten fingers and press gently to flatten slightly (top should be flat, not domed).  Bake 15 minutes.  Remove to a wire rack and cool completely.  Makes about 5 dozen cookies.