2 1/4 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter, softened
3/4 c Sugar
3/4 c Brown sugar
1 ts Vanilla
1 12-ounce chocolate chips
1 c Chopped nuts
1/2 c Dry-roasted crickets
Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set
aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat
until creamy. Beat in eggs. Gradually add flour mixture and insects, mix
well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto
ungreased cookie sheet. Bake for 8-10 minutes.
Recipe compliments of Kathy Gee and Julie Stephens.
This recipe has been tested by Jim Bodle <firstname.lastname@example.org> who enjoyed
the dish but said that the insects were hard to get and expensive.
Collected by Bert Christensen