Crispy Crunchy Cookies

prepared by and photo by Emily Doscher

(makes 2 dozen)

INGREDIENTS
2 sticks unsalted butter, at room temperature
3/4 cup sugar
3/4 tsp kosher salt
3/4 tsp baking soda
1 tbsp pure vanilla extract
2 cups all-purpose flour
1  1/2 cups Rice Krispies cereal

DIRECTIONS
Preheat the oven to 300F.  In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy.  Mix the baking soda with the vanilla, then add to the butter mixture.  Add the flour, 1 cup at a time, mixing well between additions.  Gently stir in the Rice Krispies.

Lightly butter 2 baking sheets (I line with parchment paper, then lightly butter).  Spoon 2 tbsp-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3″ apart.  Bake for 15 minutes, then remove the pans from the oven.  Gently flatten the cookies with a spatula.  Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 20-25 minutes longer.  Let cool slightly, then transfer to racks to cool completely.