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Here’s my favorite oatmeal rice krispie cookies recipe, combining the chewy goodness of classic oatmeal cookies with the fun crunch of Rice Krispies cereal. These cookies give you the best of both worlds – a little bit traditional and a little bit different.
These cookies are always the first to disappear at bake sales and family gatherings. I usually double the batch because my kids sneak them straight from the cooling rack. And honestly, who can blame them? There’s something about that crispy-chewy combo that makes it hard to eat just one.
Why You’ll Love These Oatmeal Rice Krispie Cookies
- Quick preparation – These cookies come together in just 25 minutes, making them perfect for last-minute baking or when you need a quick sweet treat.
- Perfect texture combination – The chewy oatmeal, crispy Rice Krispies, and melty chocolate chips create an amazing mix of textures in every bite.
- Basic pantry ingredients – You probably have most of these ingredients in your kitchen already – no special shopping trip needed!
- Kid-friendly recipe – These cookies are easy enough to make with kids, and the Rice Krispies add a fun twist that children love.
What Kind of Oats Should I Use?
Both old-fashioned (rolled) oats and quick-cooking oats will work well in these cookies, though each will give you slightly different results. Old-fashioned oats create a chewier, more textured cookie with a rustic look, while quick-cooking oats blend more seamlessly into the dough for a more uniform texture. Just steer clear of instant oatmeal packets or steel-cut oats – instant oatmeal contains added sugars and flavorings that will throw off the recipe, and steel-cut oats are too hard and won’t soften properly during baking. If you’re using old-fashioned oats and prefer a less noticeable texture, you can pulse them a few times in a food processor to break them down a bit.
Options for Substitutions
Need to make some swaps? Here’s what works well in these cookies:
- Butter: You can use margarine or coconut oil in equal amounts, though butter gives the best flavor. If using coconut oil, make sure it’s soft but not melted.
- Rice Krispies: Any crispy rice cereal will work here – store brand versions are perfect! In a pinch, you could also use crushed cornflakes or even Special K for a similar crunch.
- Oats: Old-fashioned or quick oats both work great. Just don’t use instant oatmeal packets as they’re too finely ground and have added sugars.
- Chocolate chips: Feel free to swap these with butterscotch chips, white chocolate chips, or even chopped nuts. You can also mix and match to make up the full cup.
- All-purpose flour: You can use whole wheat flour for a nuttier taste, but the cookies might be slightly denser. For gluten-free needs, try a 1-to-1 gluten-free flour blend.
- Vanilla essence: Vanilla extract, vanilla bean paste, or even almond extract can work here. If you’re out completely, you can skip it, though you’ll miss some flavor depth.
Watch Out for These Mistakes While Baking
The biggest challenge when making oatmeal rice krispie cookies is maintaining their signature crunch – overmixing the batter after adding the Rice Krispies can crush them into tiny pieces, so fold them in gently at the very end. Another common mistake is using cold ingredients, which can lead to uneven mixing and spreading – make sure your butter and eggs are at room temperature before starting, giving them at least an hour on the counter. To keep your cookies from spreading too thin, avoid placing them on warm cookie sheets between batches; either let the sheets cool completely or use multiple sheets in rotation. For the perfect chewy-crispy balance, take the cookies out when the edges are just starting to turn golden but the centers still look slightly underdone – they’ll continue cooking on the hot baking sheet for a few minutes after removal.
What to Serve With Oatmeal Rice Krispie Cookies?
These crunchy-chewy cookies are perfect for an afternoon snack or dessert with a cold glass of milk – the classic combo never gets old! If you’re hosting a cookie party or afternoon tea, pair these treats with some hot beverages like coffee, hot chocolate, or chamomile tea to balance out the sweetness. For a fun dessert spread, serve these cookies alongside vanilla ice cream – you can even make mini ice cream sandwiches by placing a scoop between two cookies once they’ve completely cooled.
Storage Instructions
Counter Storage: These oatmeal Rice Krispie cookies stay fresh in an airtight container at room temperature for up to 5 days. The Rice Krispies maintain their crunch best when stored this way. Just make sure to let them cool completely before storing to keep that perfect texture!
Freeze: Want to save some for later? Place the cooled cookies in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the cookie dough balls – just add an extra minute to the baking time when you’re ready to bake them from frozen.
Make Ahead: The cookie dough can be mixed up and stored in the fridge for up to 24 hours before baking. Just cover it well with plastic wrap. This actually helps develop even better flavor! When you’re ready to bake, let the dough sit at room temperature for about 10 minutes so it’s easier to scoop.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 20-25 g
- Fat: 90-100 g
- Carbohydrates: 300-320 g
Ingredients
- 1/2 cup butter, softened (1 stick)
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 room-temperature egg
- 1 teaspoon vanilla essence
- 1 cup all-purpose flour
- 1 cup oats (either old-fashioned or quick-cook)
- 1 cup rice krispies
- 1/2 teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips
Step 1: Prepare the Baking Sheet and Preheat Oven
Begin by preheating your oven to 350°F (175°C).
While the oven is heating, line your baking sheet(s) with parchment paper to prevent the cookies from sticking and ensure even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the butter and sugars.
Use a hand mixer for this step, if available, to make the process easier and to achieve a smooth and creamy mixture.
Step 3: Add Wet Ingredients
Once the butter and sugars are well combined, add in the egg and vanilla extract.
Mix these ingredients well until they are fully incorporated into the creamed mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, combine the flour, baking soda, and oats.
Mix these dry ingredients thoroughly.
Gradually add the dry mixture to the wet ingredients in the mixing bowl, stirring well to ensure everything is well combined.
Step 5: Incorporate Cereal and Chocolate Chips
Add the cereal and chocolate chips to the cookie dough.
Stir them in until they are evenly distributed throughout the dough, ensuring each cookie will have a good balance of these tasty additions.
Step 6: Shape and Bake the Cookies
Using a cookie scoop, measure out portions of the dough and place them about 2 inches apart on the prepared baking sheet.
Use your hands to gently flatten each portion of dough into a round shape.
Bake in the preheated oven for 10 minutes, or until the cookies are lightly golden.
Allow them to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.