This specific cereal plays many roles in my kitchen. I eat it for breakfast or a late night snack, with berries or banana or if I’m feeling especially crazy, both. Also, if you’re a big peanut butter fan – try this cereal with a spoonful of peanut butter right in there with the milk. Take a little bit of peanut butter with each spoonful of milk and cereal. [a little trick I learned from my an old friend in Texas!]
I also use this Crispy Brown Rice cereal in yogurt bowls. I love the super simple ingredient list [organic brown rice, organic brown rice syrup, and sea salt. siiiiiiiiiiiiiiiiiiiiiiiimple.] and the light crunch it adds to my most often consumed breakfast. [yogurt bowls, I just can’t quit you…even in the winter.] I admit that sometimes my yogurt bowls get a dose of sugary granola stirred in, along with whatever fruit, nuts, or seeds I may have added to the mix – but when my focus is eating CLEAN, I swap out the sugary granola [or crumbled muffin.] for my go to box from Erewhon.
We’ve made a lot of sweet treats with Erewhon cereal, too. I rely on the gluten free rice cereals for crispy treats when gluten free friends are joining us for a party. Nick made an awesome batch of Gluten Free Cocoa Crispy Treats with a vanilla caramel twist and I have my eyes peeled for those pumpkin spice marshmallows I heard about to make a batch of pumpkin spice crispy treats soon.
This go around I decided on a cookie and I can’t believe it’s taken me well over a month to finally share this recipe. After all, I claim this recipe to be the best cookies to come out of my oven EVER. The perfect amount of chewy and crispy together with an even sprinkling of chocolate chips. This is a cookie that would make Goldie Locks mighty happy – they’re just right.
Crisp Chocolate Chip Cookies
1/2 cup salted butter, at room temperature
1 cup sugar
1 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
2 cups Erewhon Crispy Brown Rice Cereal
1 cup chocolate chips
Preheat oven to 350 degrees.
Dice room temperature butter. Combine with sugar in a medium sized mixing bowl. Using an electric mixer, beat until light and fluffy.
While mixing on low, add egg and vanilla, until combined.
Fold in the flour and baking soda until just mixed.
Gently stir in Erewhon Crispy Brown Rice Cereal and chocolate chips until mixed throughout.
Drop teaspoonful heaps of dough onto a prepared cookie sheet. [ I used a few methods here: to a preheated baking stone and parchment paper lined cookie sheets I dropped heaping teaspoons of dough. I also dropped larger spoonfuls in a lightly greased muffin tin, which gave the batch a nice uniformity drop cookies often lack.
Bake for 10-12 minutes, removing from oven once edges of cookies are slightly browned. Cool on sheet for 3 – 5 minutes before transferring to a wire rack to cool completely.
P.S. Tomorrow happens to be National Cookie Day! I may just have to celebrate with a batch of these babies!
When I want to put my own recipe together, I like to start with Ratio. It’s a book for anyone who likes to experiment with some cooking adventures. The book walks you through the science and math behind basic recipes, which I use as a jumping off point for building my own ingredient list. For this recipe, I took Ruhlman’s basic muffin equations, and did some adding and subtracting. Lesson the amount and swap the type of sugar, add mashed pear, decrease the milk, toss in some raspberries… presto chango!!