All I can say is another great cookie recipe has been made out of this magazine.
Here is the recipe. For mine I substituted both the sugar and brown sugar with their Splenda counterparts and I also used dark chocolate chips rather then semi sweet.
The recipe is supposed to make about 5 dozen 4" cookies.
Chocolate Chip Cookies with Crispy Rice Cereal
3 1/2 cups all-purpose flour
1 cup crisp rice cereal ( I used Rice Krispies )
1/4 cup oats
1 t. Baking soda
1 t. Cream of tartar
1 t. Table salt
Whisk flour, cereal, oats, baking soda, cream of tartar, and salt in a bowl; set aside.
2 sticks unsalted butter
1 cup sugar ( 1 cup Splenda)
1 cup brown sugar ( 1/2 cup Splenda Brown Sugar)
1 cup vegetable oil
1 t. Vanilla extract
Cream butter with both sugars in a bowl with a mixer until light and fluffy. Add the oil, egg, and vanilla, then beat until blended.
1 1/2 cups semisweet chocolate chips ( I used dark chocolate chips)
Stir in the chocolate chips and flour mixture just until the flour is incorporated.
Drop dough in 3 T. mounds ( a #40 scoop is perfect) onto prepared baking sheets, spacing about 2" apart. Bake 12 - 14 minutes, or until golden around the edges. Cool on wire rack.