Light and Crispy Chocolate Chip Cookies

Southern Kitchen
Light and Crispy Chocolate Chip Cookies

About the recipe

Crushed cereal and a little more sugar and leavening than usual give these cookies a thin, crispy quality. Yum.

Half butter and half butter-flavored vegetable shortening in this chocolate chip recipe, but you also can make these cookies with all butter or all margarine.

We used Crisco for the shortening and Wheaties or Rice Crispies for the crushed cereal in this recipe. 

Serves: 60

Hands On Time: 25 minutes

Total Time: 45 minutes


1/2 cup butter-flavored vegetable shortening

1/2 cup butter, room temperature

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup lightly crushed cereal

1 (12-ounce) bag chocolate chips


Heat the oven to 375 degrees.

In a large mixing bowl, cream together the shortening, butter, granulated sugar and brown sugar. Beat in the eggs and vanilla.

In a small bowl, stir together the flour, baking soda, baking powder and salt, and then beat the flour mixture into the butter mixture. By hand, stir in the crushed cereal and chocolate chips.

For the best-shaped cookies, form dough into walnut-size balls, and place 2 inches apart on cookie sheets (or just drop by small spoonfuls).

Bake 9-10 minutes, until lightly browned. Cool for 2 minutes on the pan before transferring to wire racks to cool completely.