Chocolate Chip Crunchewy Cookies

These cookies are the best!  Seriously.  Make them and you will see.  Erica called me after picking up the CSA today and told me that Chris had asked her to get this recipe from me.  I made a batch of these a while back and brought them some.  They must have made quite the impression because that was probably a year ago : )  These would be great to add to your holiday cookie cannon...I guarantee everyone will love them and you will be the only one who makes em!

Chocolate Chip Crunchewy Cookies

Ingredients

•  3/4 cup shortening, butter flavor vegetable
• 1-1/2 cups C&H Pure Cane Golden Brown Sugar
• 2 tbsp.milk
• 3/4 cup peanut butter, creamy style (reduced- fat OK)
• 1 tsp.vanilla
• 1 egg
• 1-1/2 cups all-purpose flour
• 1 tsp. salt (I’d reduce this to at least 3/4 tsp.)
• 3/4 tsp.baking soda
• 1-1/2 cups oats, old-fashioned rolled (I’d reduce this to 1 cup)
• 1/2 cup Rice Krispies cereal
• 1 cup Cap`n Crunch cereal
• 1 (12 oz.) pkg. mini chocolate chips, mini (I’d reduce it to 1 cup)
• 1/2 cup toffee bits
  
  

  Preperation

1. Preheat oven to 375°F. Butter cookie sheets or spray with nonstick cooking spray.
2. In bowl of electric mixer, combine first six ingredients and beat on medium speed until creamy.
3. Add flour, salt, and baking soda and combine. Add oats, Rice Krispies, and Cap’n Crunch and mix.
4. Stir in chocolate chips and toffee bits by hand.
5. Drop batter by spoonfuls onto prepared cookie sheets. Using a spoon, slightly flatten the tops of the cookies.
6. Bake 8 to 10 minutes. Cool on the sheets for two minutes; then cool completely on cooling rack.