AUNT IRMA CRUNCY CEREAL COOKIES WITH BUTTERSCOTCH---REACHING INTO THE FAMILY COOKIE JAR RECIPE COLLECTION

I do not know what my computer is doing.  I hope you can read this text!


Since I live alone, it is dangerous to have a batch

of cookies in the house even if they are in the

freezer.  Tom was the original cookie hound.

He could find cookies no matter where anyone

in the family had them stashed.  He liked to eat

them by the handful.  I am a pretty close second

in loving cookies.  I swear I could be as big as a

large dairy cattle barn if I ate like I would like

to eat.  At least with this cookie recipe, I

get some cereal with my sweet treat.

School is out for the summer and it is nice to

have homemade cookies for treats

after swimming or playing sports. On a hot

summer day, there is nothing better than a glass

of icy cold milk and a plate of cookies.

My Aunt Irma, in a high school or engagement

photo.

Family picture taken by my Dad with a delay

 mechanism on his camera.  He would set up

his shot in his camera, and then run to get into
 the picture before the shutter clicked.
 

  Aunt Irma is the third from the left in the back

row.

If you see the word Jumble in referrence to

cookies, you know the cookies contain

 ingredients like fruit, or chips, or nuts, etc.

AUNT IRMA'S CRUNCHY JUMBLE

COOKIES

Between Mom, Grandma and Aunt Irma, I was

blessed with three mothers. Aunt Irma

and I really like the blend of butterscotch and

rice krispies in these cookies. Neither of us 

likes raisins in this recipe.  Recently I found out

that this cookie is one of Bradley’s 

favorite cookies so I made them for his

Senior Recital last December.

1 1/4 c flour

1/2 t baking soda

1/4 t salt

1/2 c butter, softened

1 c sugar

1 egg

1 t vanilla

2 c rice krispies cereal

1 (6oz.) pkg. or 1 c butterscotch chips

1 c raisins, optional

Ingredients:  Flour, sugar, baking soda, salt,
egg, butter, rice krispies, vanilla,
and butterscotch chips.



DIRECTIONS:

Sift together flour, baking soda and salt. Set

aside. In a large bowl, beat butter and sugar 

together until fluffy. Add egg and vanilla; beat

well. Add dry ingredients and stir until 

well blended. Stir in cereal, chips and raisins, if

desired. Drop by tablespoon onto lightly

greased cookie sheets. ( I use parchment paper

 on the baking sheet and a cookie scoop to

portion the dough.)   Can also be rolled into little

 balls. Bake in 350 oven for about 12 

minutes or until lightly browned. Remove from

cookie sheets immediately and cool on 

wire racks.

In a mixing bowl, mix dry ingredients together.

Put butter into a bowl.

Beat the butter with an electric mixer until light

 and fluffy.

Add sugar to the beaten butter.

Beat sugar into butter until fluffy.  Add egg.

  Beat well.

Add dry ingredients to butter mixture.

Add rice krispies and butterscotch chips to

 mixture.  Stir well.

I line my baking sheets with parchment paper.

I use a scoop to proportion the dough.

Bake the cookies in a preheated 350 F. oven for

about 12 minutes or until lightly browned.

 

Remove from cookie sheets

immediately and cool on wire racks.

Enjoy, enjoy, enjoy!!!