Description
These chewy Rice Krispie oatmeal cookies combine the hearty texture of rolled oats with the light crunch of Rice Krispies cereal for a uniquely satisfying treat. Sweetened with both brown and white sugar, enhanced with molasses and maple syrup, these cookies offer a rich depth of flavor with notes of cinnamon. Perfectly soft and chewy on the inside with a slight crisp on the edges, they make an ideal snack or dessert that the whole family will love.
Ingredients
Wet Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 tbsp molasses
- 2 tsp maple syrup
- 2 eggs
Dry Ingredients
- 1 ¾ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 cups old fashioned rolled oats
- 2 cups Rice Krispies cereal
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer, combine softened butter with both white and brown sugars. Beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes, to incorporate air for a tender cookie.
- Add Molasses, Maple Syrup, and Eggs: Mix in molasses and maple syrup until well blended. Then, add eggs one at a time, beating well after each addition until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, and salt until evenly mixed. Gradually add this dry mixture into the butter mixture, mixing just until combined to avoid overdeveloping gluten.
- Add Oats and Cereal: Fold in the rolled oats and Rice Krispies cereal on low speed to ensure an even distribution without crushing the cereal.
- Portion Dough and Bake: Use an ice cream scoop to portion the dough onto prepared cookie sheets, spacing them about two inches apart to allow for spreading. Bake for 12-14 minutes, or until the edges turn light brown and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheets for about 2 minutes to set before transferring them to a cooling rack to cool completely.
Notes
- For softer cookies, do not overbake; remove cookies when edges are just lightly browned.
- You can substitute maple syrup with honey if desired.
- Make sure the butter is softened but not melted for proper creaming.
- Use old fashioned rolled oats for best texture; quick oats will make the cookies less chewy.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
