By: Mary John Resch
This recipe appeared in one of our area daily newspapers several years ago and I thought it sounded yummy. I also found the cookie name interesting.
I tried the recipe recently and really enjoyed the cookies. I like them because they make a nice crispy cookie. I can eat one cookie and be satisfied but I would prefer having one or two more.
The original recipe suggested putting toasted pecan halves on top of each cookie before baking. Given the cost of pecans, I opted not to do this and personally don’t think the cookies need the additional nuts.
GRUMPIES
1/2 cup shortening
1/2 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup old-fashioned oats
1 cup Rice Krispies
14 ounces semisweet chocolate chips
1 1/2 cups toasted pecan pieces
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
Cream shortening, butter and both sugars until light and fluffy. Add oil, eggs and vanilla and mix until well combined.
In a bowl, mix the flour, baking soda, salt, oats, Rice Krispies, chocolate chips and pecan pieces. Add to the wet ingredients and mix until incorporated. Do not beat.
Drop walnut size rounds of dough onto parchment lined baking sheets. Bake 15 minutes or until lightly browned.