Description
These Chewy Rice Krispie Oatmeal Cookies combine the best of both worlds: the hearty texture of oatmeal cookies with the crisp lightness of Rice Krispies. Sweet, chewy, and slightly crisp on the edges, they’re perfect for snack time, lunchboxes, or anytime you crave a comforting treat.
Ingredients
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- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 1 tablespoon molasses
- 2 teaspoons maple syrup
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 2 cups Rice Krispies cereal
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Add molasses, maple syrup, and eggs; beat until well combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Stir in the oats and Rice Krispies cereal until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden. Cookies will be soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add ½ cup chocolate chips or raisins to the dough.
- Make ahead: dough can be refrigerated for up to 3 days before baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg