Books, Tea, and the Trinity: Rice Krispies Chocolate Chip Cookies

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club; Books, Tea, and the Trinity. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting and are trying desperately to catch up.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to.

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week of going through the A Horse and His Boy we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Rice Krispies Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

I don’t have the empanada recipe as my friend made it and she winged it, but using a real recipe. As I don’t have that, I’m going to skip ahead to the next recipe, Rice Krispies Chocolate Chip Cookies.

This recipe I borrowed from my sister blog, Mysterious Eats and is one I LOVE to make over and over again.

“Not your traditional oatmeal cookie-an even better one! RICE KRISPIES add that extra crunch and the [chocolate chips] supplies the extra sweetness.”

Ingredients:

• 1 Cup of All-Purpose Flour
• 1/2 Teaspoon of Baking Soda
• 1/4 Teaspoon of Baking Powder
• 1/4 Teaspoon of Salt
• 1/2 Cup of Butter or Margarine, Softened
• 1/2 Cup of White Sugar
• 1/2 Cup of Brown Sugar
• 1 Large Egg
• 1/2 Teaspoon of Vanilla Extract
• 1 Cup of Kellogg’s Rice Krispies
• 1 Cup of Quick-Cooking Oats
• 1/2 Cup of Coconut or Chocolate Chips

Directions:

1. Preheat the oven to 350 degree Fahrenheit
2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
8. Bake for 12 mins, or until the cookies are lightly browned.
9. Remove from the oven and let cool.

These are soo delicious! I love making them and once you try them, you will love them too!

And get those cookies out of the oven!

For more from our Books, Tea, and the Trinity tea times, go to Hummus and Veggie Sandwiches

For more cookie recipes, go to Snickerdoodles

For more desserts, go to Marmalade Rolls

For more recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more tea posts, go to Sweet Cream Scones

The Magician’s Nephew: Melt-in-Your-Mouth Buttermilk Chocolate Cookies

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). This week we had Cinnamon Bun Scones, Curry Egg Salad Triple Stack Sandwiches, Savory Beef Hand Pies, Cranberry Feta Pinwheels, and Melt-in-Your-Mouth Buttermilk Chocolate Cookies.

I though it would be able to post these faster, but I have really fallen behind and I’m trying hard to catch up though!

And food to go with.

I had made something and I had all this buttermilk left over and nothing I could think of to do with it. So I started looking around online for a recipe. The only thing I could find that wasn’t too time consuming and I had all the ingredients for was Big Flavors from a Tiny Kitchen’s Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Ingredients:

• 2 cups Flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 3/4 cup Dutch process cocoa powder
• 2 cups sugar
• 1 tsp vanilla extract
• 2/3 cup buttermilk
• 1 cup semi-sweet chocolate chips
• 1 cup dark chocolate baking chips (or another cup of chocolate chips)

Directions:

1. Preheat the oven to 350°F.
2. Line a baking sheet. (I used foil).
3. In a medium bowl, whisk together flour, baking soda and salt and set aside.
4. In a large microwave-safe bowl, melt the butter.
5. While the butter is still warm, add the cocoa powder to the butter and whisk until smooth.
6. Then whisk in sugar, vanilla extract, and buttermilk.
7. Gradually add the flour mixture and stir until no streaks of flour remain.
8. Gently stir in the chocolate chips.
9. Drop dough by heaping tablespoons onto the prepared baking sheet, leaving a few inches in between each cookie to allow for spread.
10. Bake for 10-14 minutes, or until cookies are set around the edges.
11. Cool for 3-5 minutes, then transfer to a wire cooling rack.

These were delicious and I just know I’ll be making them again when I have leftover buttermilk; such as after I make my Irish Soda Bread.

For more from The Magician’s Nephew Tea Party/Book Club, go to Savory Beef Hand Pies

For more recipes, go to Cinnamon Bun Scones

For more cookie recipes, go to The Picture of Earl Grey Tea Cookies

For more desserts, go to Easy Fruit Tarts

For more tea posts, go to Brisket and Slaw Roulades