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.