Oatmeal raisin crossed my mind, as did chocolate chip cookies, maybe with a bit of oatmeal in them even.
However, then a grand idea hit me for a really interesting and unique option for cookies that I’ve never heard of myself, nor tried making before…
I have a lot of different flavored bread crumbs in my pantry and have been trying to decide what to do with these Rye & Cola Bread flavored breadcrumbs, and it hit me to use the breadcrumbs instead of oatmeal or something of that nature in the cookie batter.
I imagined the breadcrumbs making for a crispy, light cookie that would be pretty special, if I could pull it off.
Instead of regular chocolate chips, I happened to use Mini Chips tonight, simply because that’s what I had.
Now, I’m giving the plain recipe for these cookies below without mentioning the flavored bread crumbs, but I did want to share this variation with you and how they turned out this evening.
Type: Cookie Recipe
Prep Time: 7 mins
Cook Time: 14-15 mins
Yield: 2 1/2 dozen
- 2 cups breadcrumbs
- 1 1/4 cups all purpose flour
- 1 1/4 cups sugar
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1 egg
- 1/2 cup milk
- 2/3 cup peanut oil – or vegetable oil
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- Sift flour into large mixing bowl and add all other dry ingredients and evenly combine by stirring.
- In a separate, medium sized bowl, whisk together the wet ingredients.
- Pour wet ingredients into large mixing bowl with dry ingredients and stir with a large spoon until everything is evenly combined.
- Onto un-greased cookie sheets, drop the batter by heaping tablespoon, ~ 1 dozen per cookie sheet.
- Bake in the oven for 14-15 mins.
- Remove from oven and allow to sit on cookie sheets for 5 minutes. Then, gently transfer cookies to a cooling rack to finish cooling.
Try different ingredients you can add instead of chocolate chips such as raisins with maybe cinnamon, or cardamom. You could add nuts or candies, coconut, jam into the wet ingredients.
These were really yummy and had a nice, unique, crispy texture.
I hope you enjoy this Chocolate Recipe on Cooking with Kimberly. Until next time…
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