Rice Krispie Cookies

What do you get when you mix oatmeal, chocolate chips, coconut and Rice Krispies together? A mega-awesome cookie, that’s what.

Maybe I should actually call this “kitchen sink cookies” since there’s so many random ingredients inside. This recipe hails from the same Atchison, Kansas Methodist cookbook that I used for my peanut butter blossoms. I found a lot of nuggets of gold in that cookbook; everything from cakes to pies to strange entrees. Expect to see more from it in the future.

I have to admit, I was a bit concerned when I first saw the puffed rice cereal in these cookies. How would it stay crispy? Whatever happened during the baking process, I’m not sure—but those little cereals stayed crispy. Sure, it lost a little bit of it’s raw crisp, but all in all it still had that texture you’d expect.

These are the perfect “drop” cookies. There’s no need for a light hand, or decorating, or making sure everything lines up equally. These cookies are simply of the mix, drop, and bake variety.

Substitute the add-ins where you like, but make sure to keep the Rice Krispies and chocolate chips. That’s the heart and soul of this cookie recipe.

Enjoy!

Rice Krispie Cookies

• Servings: 2-3 dozen
• Time: 30 mins
• Difficulty: Easy
• Print

A simple cookie recipe packed full of delicious add-ins like chocolate chips, oatmeal, coconut and puffed rice cereal.

Ingredients

• 2 sticks butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp. oil
• 3 1/2 cups all-purpose flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 1 cup quick-cooking oats
• 1 1/2 cups Rice Krispies
• 1 cup coconut
• 1 cup mini chocolate chips

Directions

1. Cream together butter and sugars in a large bowl or stand mixer. Add eggs, one at a time, and oil; continue to beat until well mixed.
2. Meanwhile, in a separate bowl, sift together flour, salt, soda, and cream of tartar. Add flour mixture to butter mixture. Mix well.
3. Add in oats, Rice Krispies, coconut, and chocolate chips. Mix until well combined.
4. Drop by a teaspoon or tablespoon onto parchment-paper lined baking sheets, about an inch or two apart.
5. Bake at 350 degrees for 12-15 minutes.