1 1/2 c. oatmeal 1 c. brown sugar
2 1/2 c. flour 1 c. sugar
1 1/2 tsp. salt 1 c. butter
1 Tbsp baking powder 2 eggs
1 Tbsp baking soda 1 Tbsp vanilla
1/2 bag (6 oz) semi-sweet chocolate chips
1/2 bag (6 oz) white chocolate chips
1 c. dried cranberries 2 c. Rice Krispies
1 c. chopped nuts, toasted/roasted
Mix dry ingredients. Cream sugars & butter. Mix in eggs and vanilla. Add dry ingredients. Add chips, nuts, cranberries, and Rice Krispies. Refrigerate overnight or until chill. (Refrigerating is optional.) Bake @ 400*, 8 - 10 min, give or take a minute or two. Watch carefully till golden on top. These cookies taste best as large cookies scooped out from an ice cream scoop or as bar cookies spread into a big sheet pan. Same bake time for bar cookies as for scoop cookies. Yields 60, 1 1/2 in. squares or 3 doz. scoop cookies. Recipe doubles very well, but make sure your mixer is big enough!
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