Oregon Crunch Chocolate Chip Cookies
1 cup white sugar
1 cup brown sugar
1 cup salted butter (2 sticks)
2 tsp vanilla (Penzey’s Mexican is our favorite)
3 tsp baking soda
1 tsp salt
1 egg
1 Tbs milk
3.5 cups all-purpose flour
1 cup vegetable oil
1 cup oatmeal (rolled oats)
1 cup Oregon hazelnuts, (roughly chopped)
1.5 cups chocolate chips, (mix of dark & milk chocolate)
1 cup crispy rice cereal
2 cups cornflake cereal
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1. Heat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugars. Add vanilla, baking soda, salt, egg, and milk. Incorporate well.
3. Slowly alternate adding the flour and vegetable oil to the mixture. Scrape the bottom and sides of the bowl while mixing. Add oatmeal, chopped Oregon hazelnuts, and chocolate chips. Mix well.
4. Add crispy rice and corn flake cereals to the mixture and stir to incorporate. Do not overmix.
5. Drop a Tablespoon of cookie mixture onto a baking sheet and bake until lightly golden, approximately 8-10 minutes.
Quick tips: Mixing, chopping, and baking these crispy, nutty, and chocolatey confections pairs well with a chilled Fairsing Vineyard Chardonnay or Rosé of Pinot noir. When pairing these confections, nothing beats a cold glass of milk or a hot mug of coffee or tea. Happy crunching and munching to you.