Chewy Rice Krispie Oatmeal Cookies
Thick, chewy cookies with crisp edges, cozy cinnamon, and crunchy Rice Krispies in every bite.
Ingredients
Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter softened
- 1 tablespoon molasses
- 2 teaspoons maple syrup
- 2 large eggs
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups old fashioned rolled oats
- 2 cups Rice Krispies cereal
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add the molasses and maple syrup and mix until fully combined and glossy.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in 2 to 3 additions, mixing just until no dry flour remains.
- Add the rolled oats and Rice Krispies cereal and mix on low speed or fold by hand until evenly distributed throughout the dough.
- Scoop the dough into tablespoon size mounds or use a medium cookie scoop and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 12 to 14 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
- Make sure the butter is softened but not melted so the cookies hold their shape and stay chewy.
- Do not over mix once you add the flour to avoid cakey cookies.
- For best texture, bake until just golden at the edges; they will continue to set as they cool.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- Do not over mix once you add the flour to avoid cakey cookies.
- For best texture, bake until just golden at the edges; they will continue to set as they cool.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.