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Preheat
oven to 375 degrees F (190 degrees C). Line
two baking
sheets with parchment paper.
In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugars until smooth (about 2 - 3 minutes). Add the eggs,
one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda,
and salt. Add the flour mixture to the creamed mixture and beat
until incorporated. Stir in the oats, and then gently stir in the rice cereal
and chocolate
chips.
Drop by rounded
tablespoonfuls onto the prepared baking sheets and bake the cookies for about
10-12 minutes, or until lightly browned. For chewy cookies, slightly underbake.
For crunchy cookies, bake a few minutes longer. Remove from oven and let the
cookies cool a few minutes on the baking sheet before transferring them to a
wire rack to cool.
Makes about 60
cookies.
Source:
Rodmell, Jane. 'Best
Summer Weekends Cookbook'. Cottage Life Books. Toronto: 2004.
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