Chewy Rice Krispie Oatmeal Cookies
There’s something nostalgic about oatmeal cookies, but let’s be honest, they can be a little boring. These Rice Krispie Oatmeal Cookies flip the script. They're soft in the middle, crisp around the edges, and have that surprise crackle from crispy cereal that keeps you coming back for just one more. It's a simple twist, but it makes a big difference.
Servings 26
Calories 196kcal
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter softened
- 1 tbsp molasses
- 2 tsp maple syrup
- 2 eggs
- 1 ¾ cup flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 cups old fashioned rolled oats
- 2 cups Rice Krispies
Instructions
- Preheat oven to 350º. Line baking sheets with parchment paper.
- In the bowl of a stand mixer, add butter and both types of sugar. Beat on medium speed until light and fluffy, 2-3 minutes.
- Add molasses, and maple syrup and mix to combine. Add eggs one at a time mixing well after each until fully combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. Gradually add to the butter mixture mixing just until combined.
- Add oats and cereal and mix to combine on low.
- Use an ice-cream scoop to scoop out dough and place on a cookie sheet, two inches apart. Make for 12-14 minutes until light brown. Let cool on cookie sheets for about 2 minutes before removing to a cooling rack.
Notes
- Make sure you start with softened butter, here's a quick way to soften butter if you forgot to take it out of the fridge.
- If you're a chocolate fan you could add a cup of chocolate chips to the dough.
- Oatmeal cookies will stay fresh in an airtight container or ziplock for about a week. It's best to store them in the freezer where they will stay fresh for months.
