The pantry was cluttered with ingredients from holiday baking. A half of a bag of red and green chocolate chips, a half box of red and green Rice Krispies, dried cranberries, some chopped pecans in the bottom of a bag — you get the messy picture. It was time to make room for spring stuff.
Basically, I threw everything into a cookie batter. I know that nowadays you can buy cookies as good as, or even better than, what you can make at home. But, there’s something about warming up the oven and allowing the sweet smell to waft through the house. It all screams, “Mom’s home!”
Hopefully, the sights and smells of a spring day, still cold and damp outside, will linger in the memories of those I love.
These are chewy cookies and you can improvise on how much of what you want to add (e.g. raisins, nuts, chocolate chips, etc.). Use what you have on hand.
- 1-1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup old-fashioned rolled outs
- 1 cup Rice Krispies
- 1 cup chocolate chips
- 1/2 nuts or 1/2 dried cranberries/raisins
Preheat the oven to 325 degrees. Whisk the flour, baking powder, salt and nutmeg together in a bowl and set aside.
Beat the butter and sugars together in a large bowl using an electric mixer until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla, blend until combined.
Reduce the mixer speed to low and slowly mix in the flour mixture until combined. Mix in the remaining ingredients.
Working with 1/4 cup of dough at time, toll the dough into balls and place on baking sheet about 2-1/2 inches apart. Slightly flatten the balls of dough.
Bake until the tops of the cookies are lightly golden but the centers are soft and puffy – about 22 to 25 minutes.
Let the cookies cool on a baking sheet for about 10 minutes then transfer to a cooking rack to finish cooling.