Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 cup | Butter, softened |
| ¾ cup | Sugar |
| ¾ cup | Brown sugar |
| 1 teaspoon | Vanilla |
| 2 \N | Eggs |
| 1 \N | 12-ounce chocolate chips |
| 1 cup | Chopped nuts |
| ½ cup | Dry-roasted crickets |
Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.
Recipe compliments of Kathy Gee and Julie Stephens.