Best Oatmeal Rice Crispy Chocolate Chip Mac Nut Cookies Recipes

RICE CRISPY CHOCOLATE CHIP OATMEAL COOKIES

Rice Crispy Chocolate Chip Oatmeal Cookies image

This is a great cookie recipe! The Rice Krispies cereal adds a crunch, the oats a chewiness, and the gooey chocolate chips of course makes this so perfect! 8)

Provided by OceanIvy

Categories Drop Cookies

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup margarine
1 cup oil
1 cup sugar
1 cup brown sugar
1 large egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1 teaspoon baking soda
3 1/2 cups flour
1 cup Rice Krispies
1 cup quick oats
1 (12 ounce) bag chocolate chips

Steps:

Lightly grease a cookie sheet and preheat oven to 350°.
Gradually combine the margarine, oil, and sugars until smooth and creamy.
Add egg, salt, vanilla extract, cream of tartar and baking soda; mix until smooth.
Add flour, Rice Krispies, oats and chocolate chips.
Mix until ingredients are well combined.
Drop by teaspoonfuls; bake for 10-12 minutes.
Allow to cookies to cool on wire racks.

OATMEAL CHOCOLATE-CHIP RICE KRISPY COOKIES - AMAZING!

Oatmeal Chocolate-Chip Rice Krispy Cookies - AMAZING! image

These oatmeal-chocolate chip rice krispy cookies put all the rest to shame. Crispy on the outside, chewy on the inside, their rich, buttery flavour will blow you away.

Provided by Jackie Currie

Categories cookies

Time 25m

Number Of Ingredients 10

Ingredients

1.5 cups softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
1 tsp each baking soda (baking powder, salt)
2 cups flour
2 cups quick oats
2 cups Rice Krispy cereal
2 cups chocolate chips

Steps:

In a very large bowl, cream together butter and sugar until well-blended.
Add eggs and vanilla and mix well.
In a large bowl, mix together dry ingredients and then add them to the butter and sugar mixture.
For each cookie, press a heaped spoonful of the batter into your hand, slightly flattening it before placing it on a baking sheet or baking stone.
Bake at 350ºF for 10 minutes.
Remove from oven, and let cookies rest on baking sheet/stone until they're firm enough to move to a cooling rack

Nutrition Facts : Calories 129 kcal, Carbohydrate 17 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 71 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Crispy Oatmeal Chocolate Chip Cookies (Michael Smith) image

Another recipe from one of my favourite Canadian chefs, Michael Smith. He likes to rely on the senses and intuition instead of following a recipe. BUT this recipe the way it is written, is terrific! I'm sure that these would be less crispy if cooked for less time, but they are perfect the way they are. The molasses and vanilla add the best flavour! These have a nice light crunch, perfect for dipping in a glass of cold milk. Enjoy!

Provided by Nif_H

Categories Chocolate Chip Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 10

Ingredients

1/2 cup butter, at room temperature
1 cup sugar
1 tablespoon molasses
1 cup flour
1 cup oats
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 tablespoon vanilla (real vanilla is wonderful in this!)
1 cup chocolate chips

Steps:

Preheat your oven to 375°F.
Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY

Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies Recipe by Tasty image

Here's what you need: all purpose flour, kosher salt, baking powder, baking soda, unsalted butter, light brown sugar, sugar, large egg, vanilla extract, crispy rice cereal, semi-sweet chocolate chips, butterscotch chips, old-fashioned oat, flakey sea salt

Provided by Betsy Carter

Categories Desserts

Yield 24 cookies

Number Of Ingredients 14

Ingredients

1 ¼ cups all purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
12 tablespoons unsalted butter, softened
½ cup light brown sugar, packed
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups crispy rice cereal
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
1 cup old-fashioned oat
½ teaspoon flakey sea salt, for sprinkling

Steps:

Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
Bake for 10 minutes, or until golden brown.
Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
Enjoy!