We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, September 16, 2010

Cookie Recipe #257 - Chocolate Crispy Cookies

These are great little cookies that the little folks in your life can help make (and eat).

Ingredients: 1 cup semi-sweet chocolate chips, 2 tablespoons light corn syrup, 4 1/2 cups cornflakes cereal, confectioners' sugar, for rolling.

Instructions: Line a baking sheet with parchment paper or waxed paper; set aside. Put cornflakes in large resealable plastic bag, seal tightly. Using a rolling pin, crush cornflakes into small pieces; set aside. In large saucepan, melt chocolate chips and corn syrup together, stirring constantly. Remove from heat and add cornflakes to chocolate mixture. Mix well until cornflakes are thoroughly coated. Place a round (or desired shape)cookie cutter on the paper and fill about 3/4 full with cereal mixture. Use the back of a spoon to press down firmly evenly. Gently lift the cookie cutter, using the spoon to help keep the mixture in place. Continue with remaining mixture.

Chill in refrigerator about 1 hour. Roll edges of hardened cookies in a small bowl of confectioners' sugar.

Makes about 1 1/2 dozen cookies (depending on size of cutter).

"The Cookie and Biscuit Bible", Hermes House, Anness Publishing Ltd., London, 2010.

Cookies Rule!!!

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