Not sure where these Chicago Crunch Cookies got their name, but if only there was a city named Butter.

According to a quick Internet search there are 10 that range from Butternut (Wisconsin) to Butterfield (Arkansas, Minnesota and Missouri), but no Butter. So we’ll have to stick with “Chicago Crunch Cookies” and wonder.

As you may have guessed, the not-so-secret ingredient in these wonderful cookies is rice crispies. Oh, and butter.

Add some quick oats, chocolate chips (I like to use half semi-sweet and half milk chocolate) and you’ve got absolutely delicious cookies that chewy and chocolatey. Just be sure not to bake too long -- take them out when they're a little gooey looking and let them cook on the baking sheet for a minute or so more.

Ingredients:
3 1/3 C. flour
3 tsp. baking soda
1 tsp. salt
1 C. butter
1 C. brown sugar
1 C. sugar
1 egg
1 Tbsp. milk
2 tsp. vanilla
1 C. oil
1 ½ C. rice krispie cereal
1 ½ C. quick oats
12 ounces chocolate chips

Directions:
Beat until creamy butter, sugars, egg, milk and vanilla. Add flour, baking soda and salt. Add oil. Blend well. Stir in cereals and chocolate chips. Bake on ungreased cookie sheet for 8 to 10 minutes at 350 degrees.