4 WEETABIX, crushed
1 cup (250ml) all-purpose (plain) flour
½ tsp (2ml) baking soda (aka bicarbonate of soda)
½ tsp (2ml) salt
¾ cup (175ml) soft butter or margarine
½ cup (125ml) brown sugar, firmly packed
¼ cup (50ml) granulated sugar
1½ tsp (7ml) vanilla extract
1 cup (250ml) semi-sweet chocolate chips
1. Mix together crushed WEETABIX, flour, soda and salt
2. Cream together butter and sugars. Beat in vanilla and egg. Add dry ingredients and mix well. Stir in chocolate chips.
3. Drop dough by tablespoonfuls onto an ungreased baking sheet and bake at 350 F(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. Makes about 32 cookies.
NOTE: Store in airtight container. Cookies freeze well. Chopped pecans can be used instead of half the chocolate.