Cookie recipe with rice krispies oatmeal and coconut

2. In a stand mixer, cream butter and both sugars together until well blended. Add egg and vanilla then beat until smooth.

3. Stir in Rice Krispies* cereal, oatmeal, coconut, flour, baking soda and salt.

4. Scoop batter (10 ml/2 tsp per cookie) onto a parchment lined baking sheet, 6 cookies per sheet (they really spread out). Press down lightly with a fork dipped in water.

5. Bake for 8 to 10 minutes or until light brown.

6. After 2 minutes, use a thin spatula to carefully move each cookie to a cooling rack.

Notes:
These are a perfect after school snack for kids (and moms). With simple pantry staples like oats, coconut and Rice Krispies* cereal and a quick prep time, they're easy to be popular. Using a tall, thin cello bag and festive ribbon, these cookies dress up quickly as a teacher's gift or a casual host gift for a family gathering. It's important to use parchment paper to prevent these cookies from sticking (greasing the pan won't do the trick). Makes 24. This recipe can easily be doubled.

† Since product formulation vary from one brand to another, be sure to always read the ingredient listings to be sure that the brands you selected are gluten free.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

What, to you, makes a great cookie? For me it’s a combination of textures and flavors: chewy and crispy, with sweet and unexpected ingredients.

These oatmeal and Rice Krispie cookies are a great example. Take a delicious oatmeal cookie base and add in some Rice Krispie cereal for an unexpected sweet and crispy crunch. And then I add in chocolate chips. Because chocolate makes everything better!

The result is a cookie with a delightful harmony of flavor in every bite!

Why I love this recipe

What’s not to love? Oatmeal – good. Rice Krispies – good. Chocolate chips – good.

It checks all the boxes.

And really, with both oatmeal and Rice Krispies cereal in the cookies, I think you would be justified in having these for breakfast. Don't you agree? 😃

Ingredients

How to make these cookies

Like most cookies, these start by creaming together the butter with the sugars. I like to use an electric hand mixer for this, to get them evenly combined. Then mix in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda and oats, then add to the mixing bowl and stir to combine.

Now add the cereal and chocolate chips to the bowl and stir with a spoon to evenly distribute throughout the dough.

Use a cookie scoop to measure the dough and place on a parchment lined baking sheet, about 2 inches apart. With your fingers, gently flatten the balls of dough slightly. They will spread a little when baking, so don’t flatten completely.

Bake the cookies for 10 minutes in a 350F oven. Allow the cookies to cool 1 or 2 minutes on the baking sheet before removing to a wire rack to cool completely.

Expert Tips/FAQ

Does the Rice Krispie cereal go “snap crackle pop” in these oatmeal cookies?

Regrettably, no. That would be cool if it would, right? LOL

More Cookie Recipes to Check Out

• Oatmeal Coconut Cookies
• Matcha Chocolate Chip Cookies
• Chocolate Peppermint Kiss Cookies
• Old Fashioned Thumbprint Cookies
• Peanut Butter Cup Brownie Bites

5 from 18 votes

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Oatmeal Rice Krispie Cookies

A little bit of Rice Krispies crunch in every bite of oatmeal cookie - a delicious combination!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Servings: 30

Calories: 120kcal

Author: Sula

Ingredients

• ½ cup butter room temperature (1 stick)
• ½ cup sugar granulated
• ½ cup brown sugar
• 1 egg room temperature
• 1 teaspoon vanilla
• 1 cup flour all-purpose
• 1 cup oats old fashioned or quick cooking
• 1 cup Rice Krispies cereal
• ½ teaspoon baking soda
• 1 cup semi-sweet chocolate chips mini

Instructions

• Preheat oven to 350F and line baking sheet(s) with parchment paper.

• Cream together the butter and sugars, using a hand mixer if available.

• Add egg and vanilla, mix well.

• In a separate bowl, mix the flour, baking soda, and oats. Then add to the mixing bowl and stir well to combine.

• Add the cereal and chocolate chips and stir until evenly distributed.

• Use a cookie scoop to measure the batter and place about 2 inches apart on the prepared baking sheet. Use your hands to gently flatten each portion of dough into a round shape.

• Bake for 10 minutes in the preheated oven. Allow cookies to cool 1 to 2 minutes on the baking sheet before removing to a wire rack to cool completely.