Seriously a really easy recipe, there are more photographs than words in this post! This is my last Weetabix post for now, these are really tasty, well worth a try. Each cookie has a slight crunch which is lovely, they are not chewy like my Traditional American Chocolate Chip Cookie recipe but I think they're a real keeper. I have two other Weetabix recipes you might like to try Weetabix Brownies and Weetabix Easter Nests all quick and easy (I don't work for Weetabix. I promise). I use whatever brown sugar is in the press, however, if you use light brown sugar you will get a paler and softer cookie, where as the dark brown sugar gives a crunchier cookie.
Makes about 32 cookies
4 Weetabix, crushed
250g Plain flour
½ tsp Bicarbonate of soda
½ tsp Salt
175g Soft butter or margarine
125g Brown sugar
50g Granulated sugar
1½ tsp Vanilla extract
250g Chocolate chips
Cream together butter and sugars.
Beat in vanilla and egg. Mix together crushed Weetabix, flour, soda and salt. Add dry ingredients and mix well. Stir in chocolate chips.
Drop dough by tablespoonfuls or roll small balls, place onto an greased baking sheet and bake at 180 C for 12 minutes (slightly longer for a more crisp cookie).
Cool on baking sheet for about 2 minutes, then transfer to cool completely. Store in airtight container. Cookies freeze well.
The same recipe using light brown sugar photographed above.