Sunday, June 13, 2010

Chicken Pox Cookies

In my previous post, I mentioned the time when all of our children had chicken pox. On one of those days when everyone was still confined to the house, I made a batch of cookies from a recipe a neighbor had given me a few months earlier. The neighbor called them Crunch Drops because they had rice Krispies in them, and they had become a real favorite at our house. I brought a plate of warm Crunch Drops into the family room where the children were, and my daughter exclaimed, "Look! Even the cookies have chicken pox!" From that point on, the cookies were known in our family as Chicken Pox Cookies. They are still one of our favorites.
CHICKEN POX COOKIES (preheat oven to 350)

2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter/margarine
1 cup brown sugar, firmly packed
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups quick oats
2 cups Rice Krispies (or Special K)

Cream softened shortening and sugar, add eggs on at a time, beating after each. Add vanilla, baking soda, salt & flour, stirring until moistened. Add the two cereals and mix. Drop by tsps onto cookie sheet and bake about 8 minutes (until they've puffed, fallen, and become attractively brown) on a greased or well-seasoned cookie sheet. Makes lots.

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