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Chocolate Chip Cookies

4 1/4 cups Rice Krispies cereal or more
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
one 12 oz. bag semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Process cereal in
a food processor or blender to a fine powder. Measure out 1 cup of
the powder and combine it with the flour, baking soda and salt;
set aside.

In a large bowl, cream together the butter, white sugar and brown
sugar until smooth. Beat in the eggs, one at a time then stir in
the vanilla. Gradually blend in the dry ingredients. Stir in the
chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.

Bake for about 10 minutes or until the edges are slightly brown
and the centers of the cookies are lightly tanned. Allow cookies
to cool on baking sheet for 2 minutes before removing to a wire
rack to cool completely. To keep cookies from getting too brown on
the bottom place the cookie sheet with the raw cookie dough on it
on top of another empty cookie sheet before placing the cookies in
the oven. The extra cookie sheet helps keep the cookies from getting
too brown on the bottoms.

Makes about 40 large cookies


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