Oatmeal Rice Krispie Cookies

5 from 1 vote

Oatmeal Rice Krispie Cookies

These Oatmeal Rice Krispie Cookies are made with oats, brown sugar, butter, and the super-secret special ingredient, Rice Krispies. They are chewy and soft with ever so slightly crisp edges and that crispy pop from the Rice Krispies.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 118kcal

Author: Lauren Skardal

Ingredients

½ cup butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon baking powder
½ teaspoon baking soda
1 cup flour 140g
1½ cups rolled oats
1½ cups Rice Krispies

Instructions

Preheat the oven to 350°F.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, 3-4 minutes. Add the egg and vanilla extract and combine.
Add the cinnamon, baking powder, baking soda, and salt, and combine.
Add the flour and use a large spoon or spatula to incorporate by hand. Add the rolled oats and combine, and lastly add the Rice Krispies and combine by hand.
Scoop the dough onto a baking sheet using 3 tablespoons of dough per cookie, placing 9-12 cookies on the baking sheet. Because these cookies are chock full of oats and Rice Krispies, it's important to scrunch the dough tightly into a ball, pressing any loose oats or Rice Krispies into the dough, then flattening them slightly.
Bake for 8 minutes. The cookies should be very lightly browned at the edges.
Remove and allow to cool slightly before transferring to a wire rack to cool.

Notes

Softened Butter: If you haven't set your butter out in time to reach room temperature, you can soften the butter in the microwave at 20% power for 30 seconds at a time, flipping over in between until softened.
Flour: Use all-purpose, unbleached flour. For the best results, use a kitchen scale to measure. I use a ratio of 140g of flour per cup of flour. If you do not have a kitchen scale, use America’s Test Kitchen method of dip and sweep to measure.
- Incorporating the flour with a large spoon or spatula helps to prevent overmixing, which prevents gluten development, great for pizza crust, not for cookies.
Mixing: Beating the butter and sugar gives the cookies a more airy texture, a technique typically used in bakeries, but one that's not strictly necessary. If you do not have a beater, mix the batter by hand. Ensure that your butter is softened to room temperature.
Scrape Down the Bowl: Scrape down the mixing bowl as you go to ensure that all of the ingredients are incorporated evenly.
Cookie Scoop: To make portioning the cookies easier, use a 3-tablespoon cookie or ice cream scoop. Or, for the first cookie, use a tablespoon to measure out 3 tablespoons worth of dough so that you have a point of reference for the right size.
Press and Flatten the Cookies: Because these cookies are chock full of oats and Rice Krispies, it's important to scrunch the dough tightly into a ball, pressing any loose oats or Rice Krispies into the dough, then flattening them slightly. This prevents the cookies from falling apart and from being cakey rather than chewy.
Test Cookie: When making a new recipe, it's always helpful to start with one cookie on a baking sheet first as a test cookie. This will be helpful in narrowing down the best baking time and as a check to make sure that you've measured the correct amount of flour.
Oven Temperature: Ensure that your oven is fully preheated. Many ovens need an additional 15-30 minutes to preheat beyond what is indicated. If possible, use an oven thermometer to tell you the internal temperature. Keep in mind, however, that even if you know the exact temperature of the oven, the oven temperature can change as it works to maintain a constant temperature. Watch the cookies to see that they are lightly browned on the outside to know that they are done.

Nutrition