Heavenly Crunch Cookies
Treat your taste buds to the ultimate cookie indulgence with these irresistibly crunchy Heavenly Crunch Cookies. Bursting with layers of texture and flavor, this recipe combines buttery cookie dough with hearty rolled oats, crispy rice cereal, and rich semi-sweet chocolate chips for the perfect balance of sweetness and crunch. Optional chopped pecans or walnuts add a delicious nutty depth, making these cookies truly one-of-a-kind. With a quick 15-minute prep and just 12 minutes in the oven, these easy-to-make treats are perfect for any occasion, from afternoon snacking to bake sale showstoppers. Whether enjoyed fresh out of the oven or stored for later, these cookies deliver homemade comfort in every bite. Perfect for fans of chewy and crunchy textures, these delightful cookies are sure to become your go-to recipe for crowd-pleasing desserts!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.75 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 whole large egg
- 0.75 cup chopped pecans or walnuts (optional)
- 1 cup rolled oats
- 1 cup crispy rice cereal
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2 minutes).
Stir in the vanilla extract and the egg, mixing until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the rolled oats, crispy rice cereal, nuts (if using), and chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just set. Keep an eye on them to avoid overbaking.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.0 g | 400% | |
| Saturated Fat | 158.1 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 726.4 g | 264% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 356.7 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 340 mg | 26% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
