Todd'S Cookies
Chewy, chocolate chip cookies loaded with raisins and Rice Krispies for added crunch, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixer bowl, beat butter, sugar, and vanilla until creamy.
- Beat in eggs one at a time.
- Gradually beat in the flour mixture.
- Stir in chocolate chips, Rice Krispies, and raisins.
- Drop rounded tablespoonfuls onto an ungreased cookie sheet.
- Bake at 350°F (175°C) for 12 minutes.
Tips & Substitutions
For a chewier texture, consider using light brown sugar instead of granulated sugar. If you want to add a nutty flavor, chopped walnuts or pecans can be incorporated. You can also substitute the raisins for dried cranberries or chopped dates for a different twist. Make sure to not overbake the cookies; they should be slightly soft in the center when you take them out.
Serving Suggestions
These cookies are perfect for a sweet treat alongside a glass of milk or a cup of tea. They also pair beautifully with Fay'S Broccoli Cornbread for a unique snack platter. Consider serving them at parties or bake sales, as they are sure to please both kids and adults alike. Try adding a scoop of vanilla ice cream on top for an indulgent dessert.
Storage & Reheating
After the cookies have cooled completely, store them in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Reheat in the microwave for a few seconds to enjoy them warm.
Nutrition & Diet Analysis (per serving)
Each serving of Todd'S Cookies contains roughly 491 calories, with 2g protein, 28g carbohydrates, and 42g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 543mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. To maintain a lighter cookie, consider using a blend of both flours or adding a bit more butter to compensate for the absorption of moisture.
How can I make these cookies gluten-free?
To make Todd's Cookies gluten-free, use a 1:1 gluten-free flour blend. Ensure that the chocolate chips and any other ingredients are also gluten-free. The texture might differ slightly, but they should still be delicious!
What can I substitute for the eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to sit until gel-like). This will help bind the ingredients together while keeping the cookies moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).