Friday, January 7, 2011

From My Kitchen: Whitehouse Cookies

I know that the holidays are over, and many of us are regretting all those sweets we ate, but I have a houseful of kids and they still love cookies. (Amelia might even love baking cookies more than eating them!) So another cookie recipe it is!

We're stepping away from all the chocolate and nuts in our Christmas goodies to make simple, sweet, and slightly crunchy Whitehouse cookies. These cookies are a perfect treat for cold weather days. They are full of familiar flavors, and get a nice little crunch thanks to the Rice Krispies. Your family will love them.

These cookies freeze well, which is good, because this recipe makes a lot! Feel free to cut it in half. You'll still have plenty of cookies to go around.

Here's the recipe:

Whitehouse Cookies

1 1/2 C. margarine
1 1/2 C. brown sugar
1 1/2 C. white sugar
3 eggs
1 1/2 C. vegetable oil
5 1/4 C. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 C. Rice Krispies
1 1/2 C. regular or quick cooking oatmeal

Preheat oven to 375 degrees.

Cream together the margarine, sugars, eggs and vegetable oil. Add the flour, baking soda, and cream of tartar. (Jeff once spent half an hour at the grocery store with a store employee trying to help him find cream of tartar in the dairy case. True story.) Mix well.

Fold in the Rice Krispies and oatmeal until well blended.

Drop by rounded tablespoon onto ungreased cookie sheets, and bake for 8-10 minutes.

Deliciously sweet and crunchy and even a little bit addictive. Enjoy!

Edited 1/14/2011: OK, folks. I just made a batch of these and when I had half the dough left I added a bag of Heath toffee bits. Whitehouse Cookies with toffee are even sweeter, crunchier and more addictive than the originals. Try it. You'll like it, I promise. (Unless you don't like toffee, which I simply can't comprehend.)
© Trippin' Mama 2011

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