The following is a guest post from Jenn K, staff member at The Happy Housewife.
I recently shared one of my family’s annual Christmas baking recipes for Homemade Toffee Bars. Today I am sharing a more old fashioned recipe for delicious holiday cookies. These Chiffon Chocolate Chip Cookies are made with real butter, crunchy cereal, oats, and chocolate chips. My children love making these because they get to dip the tops in colored sugar before baking.
The cookie dough does need to be chilled for 2 – 3 hours (or overnight) in the refrigerator, so plan accordingly. I like to make these the night before as it only takes about 15 minutes to mix the dough, and then I roll and bake them the next day. We’ve also successfully frozen these cookies after they are baked to pull out after the holidays are over for a decorative dessert in January. Enjoy!
Note: These cookies are very delicate, so take care when removing them from the baking sheet.
Chiffon Chocolate Chip Cookies
- 1 cup vegetable oil
- 1 cup butter or shortening
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 tablespoon cold milk
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 3 1/2 cups flour
- 1 cup finely crushed Wheaties or Rice Krispies
- 1 cup quick oats
- 1 package mini chocolate chips
- Colored sugar sprinkles for dipping
- 1/2 cup finely chopped pecans or walnuts optional
- Mix oil, butter, brown sugar, and sugar using a mixer.
- Add egg and vanilla. Mix thoroughly.
- Add milk to baking soda in a separate small bowl.
- Mix cream of tartar, flour and salt in another separate bowl.
- Add milk mixture alternating with flour mixture to mixing bowl. Mix thoroughly.
- Stir in remaining ingredients except colored sugar sprinkles.
- Place in refrigerator for 2 - 3 hours or overnight.
- Preheat oven to 350 degrees and pour the colored sugar into a bowl.
- Roll the dough firmly into walnut sized balls, dip tops into colored sugar, and place on cookie sheets. Flatten each cookie slightly.
- Bake at 350 degrees for 7-8 minutes until lightly browned.
- Cool 1 - 2 minutes on baking sheets, and then remove to cooking racks.
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