Roasted Crickets (and other insects) have a nutty flavor and can be used as a nut substitute in any desert recipe.
21/4 flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter or margerine
3/4 cups white sugar
3/4 firmly packed brown sugar
1 teaspoon vanilla
2 eggs
12 onzes of semi-sweet chocolate chips
1 cup of roasted crickets
Preheat oven to 375 degrees. Combine flour, baking soda, and salt. Set aside. In another bowl, combine butter, white sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and chirp nuts. Drop by small spoonfuls onto ungreased cookie sheet. Bake for 9-11 minutes.
Makes about 5 dozen cookies.