Nutty Crunch: Add ½ cup of chopped nuts, such as pecans or walnuts, for extra crunch and flavor.
Healthier Option: Substitute half of the all-purpose flour with whole wheat flour and reduce both sugars by ¼ cup for a less sweet, nuttier cookie.
Double Chocolate Delight: Use chocolate Rice Krispies and replace half of the flour with cocoa powder for a rich, chocolatey version.
White Chocolate and Macadamia: Swap semi-sweet chocolate chips for white chocolate chips and add ½ cup of chopped macadamia nuts for a tropical twist.
Storage/Reheating
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cookies in a preheated 300°F (150°C) oven for 5 minutes to refresh their texture.
FAQs
1. Can I make these cookies gluten-free?
It is the old method of our grandmothers, which still works well today: make an “onion poultice” and once and for all the illness is over!
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