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Chocolate Chip Sprinkle Cookies

 Chocolate Chip Sprinkle Cookies
Whenever I used to make cookies, my three boys would always find something they didn't like about them. After some trial and error, I finally came up with a cookie they all enjoyed. —Heidi Cretens, Milwaukee, Wisconsin
45 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup quick-cooking oats
  • 1/2 cup crisp rice cereal
  • 1/2 cup colored sprinkles
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • the eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking soda and salt; gradually add to
  • creamed mixture and mix well. Stir in remaining ingredients.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking
  • sheets. Bake at 375° for 8-10 minutes or until lightly browned.
  • Remove to wire racks to cool. Yield: about 7-1/2 dozen.

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Chocolate Chip Sprinkle Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 201 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 145 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.