Rice Crispy Chocolate Chip Oatmeal Cookies
Discover the ultimate cookie trifecta with these Rice Crispy Chocolate Chip Oatmeal Cookies—a delightful blend of chewy, crispy, and chocolaty perfection! This irresistible recipe combines the hearty goodness of old-fashioned rolled oats with the satisfying crunch of rice crispy cereal, all brought together by melt-in-your-mouth chocolate chips. The cookies boast a golden, lightly textured exterior while remaining soft and pillowy in the center, making them a crowd-pleasing treat for any occasion. With just 15 minutes of prep time, these goodies are quick and easy to whip up, perfect for snack time, lunchboxes, or sharing with loved ones. Whether you're a fan of comforting oatmeal cookies or crave the fun twist of crispy cereal, this recipe caters to all your cookie cravings in one bite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Old-fashioned rolled oats
- 1.5 cups Rice crispy cereal
- 1.5 cups Chocolate chips (semi-sweet or milk chocolate)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy (approximately 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Stir in the rolled oats, followed by the rice crispy cereal and chocolate chips, folding gently to preserve the texture of the cereal.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look set. Avoid overbaking to keep the cookies soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 775.8 g | 282% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 448.3 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2246 mg | 48% | |
*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.
