When George and I lived in Coronado, CA while he was serving as a Navy SEAL, we were “adopted” by the most fun, kind, and generous family in town. The Hartigans have a backyard swimming pool that is open to anyone who asks, and Larry is always on standby to pour you an extra tall glass of ice cold rosé or vino verde, and to offer advice on your latest troubles. They are some of my very favorite people in the entire world.
They also introduced me to this cookie. Or, something close to it. I adapted the rice krispie, oat, and raisin packed chocolate chip cookie that they call the “Water Polo Cookie” in their family ever so slightly – making a few swaps here or there, mostly because Brennan, the youngest Hartigan, could not believe that his mother was allowing me to publish such a guarded family secret.
A few months ago, we went down to Coronado to visit the Hartigans. I brought a batch of Coronado Cookies, and Nancy whipped up a batch of the original Water Polo cookies. We made Sarah, the middle daughter and one of my dearest friends, do a blind taste test and I will say – she immediately knew which one was the original, confessed that she preferred it, but also admitted to loving my adaptation. I can’t compete with tradition!
It is a soft, chewy cookie with pops of crispiness from the rice krispies. It is a VERY original chocolate chip cookie, and has become beloved by all owners of Just Married. I hope you’ll love it!
- ½ cup [110 g] unsalted butter, room temperature and cut into small chunks
- ½ cup [130 g] smooth almond butter
- ½ cup [100 g] white granulated sugar
- ½ cup [100 g] firmly packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup [120 g] all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup[180 g] semisweet chocolate baking chunks
- 1 cup [100 g] Rice Krispies Cereal
- ½ cup [50 g] old-fashioned rolled oats
- *Optional: ½ cup [70 g] yellow raisins
- Preheat oven to 375°F [190°C]. Line two baking sheets with parchment paper.
- Cream the butter, almond butter and sugars together in the bowl of a stand mixer fixed with the paddle attachment until fluffy and smooth, about 4 to 6 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla and continue beating until smooth.
- Reduce mixer speed to low and gradually incorporate the flour, baking soda and salt. Once fully incorporated, fold in the chocolate, Rice Krispies, oats and yellow raisins if using. Turn the mixer off immediately once all ingredients are mixed in (over mixing your dough will make the cookies tough).
- Use a 1 Tbsp scoop to drop the dough 2 in [5 cm] apart on the prepared baking sheet. Leaving space between the cookies is important, they will spread as they bake.
- Bake for 8 to 10 minutes, or until the edges have lightly browned but the tops are still very blonde. (This is very important!! The tops should look like they aren’t quite cooked yet! They’ll firm up as they cool, I promise!_ Allow the cookies to cool slightly, then transfer to a wire rack to cool.