With extra added texture and crunch, these Rice Krispie Chocolate Chip Cookies with oats and Rice Krispies are the perfect item to bake this Sunday.
During the same conversation in which Leah Reichman told me about this Salmon Sheet Pan Dinner, she also mentioned that these cookies are a favorite in her home.
There have been lots of variations of chocolate chip cookies that include oats and Rice Krispies.
It was a combination we knew works.
Oats and Rice Krispies are great additions to classic cookie recipes to add that extra oomph and texture. Oats are a great addition in these Giant Chocolate Chip Cookies and Rice Krispies bring crispness to these Oatmeal Cookie Sandwiches.
Those classics with a bit of a twist are always popular. And we were in the mood to bake. So we tried Leah’s recipe.
And it’s a beauty. The batter comes together easily and quickly…
…. the cookies bake up nice and brown and evenly,
It may be time to restock your freezer. Or let your kids enjoy a fun baking activity.
Whisk together all the wet ingredients.
Mix together the dry ingredients and slowly add them in.
Fold in the Rice Krispies, oats,
and chocolate chips.
That’s all. We’re ready to bake.
We used this 1 ounce cookie scoop from Zeroll for scooping the cookies. At this size (nice, big cookies!), the recipe still yielded 50 cookies!
Enough for enjoying milk and cookies for a long, long time.
Which Ice Cream & Cookie Dough Scoop Is the Best?
Rice Krispie Chocolate Chip Cookies
Ingredients
- 2 cups brown sugar
- 2 cups sugar
- 1 tbsp vanilla extract
- 1 ½ cups oil
- 4 eggs
- 4 cups flour
- 2 tsp baking soda
- dash cinnamon
- 2 cups Rice Krispies
- 2 cups oats (any kind)
- 1 ½ cups (9 oz) mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet(s) with parchment paper (this will need multiple baking sheets).
- In a large bowl, combine sugars, vanilla, oil, and eggs. Whisk together well.
- In a separate bowl, combine flour, baking soda, and cinnamon. Add dry ingredients slowly to the wet mixture while mixing. Fold in Rice Krispies, oats, and chocolate chips.
- Using a cookie scoop, scoop cookie dough onto prepared baking sheet. When using a 1 ounce scoop, you will only fit 9 cookies per baking sheet. Bake for 11 minutes, until golden.
What’s the benefit of mixing with a whisk rather than a fork?
can i skip the oats? I dont have
These look amazing. Just wondering, 4 cups of sugar???? Is it really like a double recipe?
This is an insane amount of sugar
Really not a higher than normal ratio, when you consider that there are 4 cups flour + 2 cups oats + 2 cups rice crispies. This looks like a very large recipe.
Teach ur kids to enjoy things a tad less sweet! The chocolate chips give sweetness too!
There’s a similar recipe for bars.
Easier ‘cuz no shaping cookies.
Please share the bars recipe 🙂
How to these compare to the cookies in Kids in the Kitchen by Susie Fischbein? My kids love those but I don’t love the margarine….
I always make the Kids in the Kitchen ones with oil since they call for melted margarine not solid, and they come out great!
I use coconut oil instead of margarine.
I reduced the sugar by about 3/4 cups and it’s still very sweet. I’d say 3 cups are plenty.
I reduced the sugar and chocolate chips and baked on 375 instead of 350 and it was perfect.
How much sugar did you reduce it to?
These cookies are incredibly delicious!!
The prefect elevated chocolate chip cookie with that extra crunchiness!!!! Yummmm
How much sugar did you ladies reduce???
I made a half recipe. Instead of 1 cup brown sugar and 1 cup of regular I did 1/2 cup regular. Tasted great
You skipped the brown sugar completely? That would probably change the consistency of the cookie tremendously, no?
Anyone tried freezing these? Could I freeze it raw in balls?
Delicious! I put 1 1/2 cups each of brown sugar and regular sugar and it was great.
delicious, we had fun doing it with the kids. great snack.
Thank You,
Can i half he recipe?
Yes, you definitely can have these.
If you make these in walnut size balls then you get about 120+ cookies.
These are totally addictive.
Sure you can half the recipe.
On a side note if you make the full recipe in walnut size balls you get about 130+ cookies
I just made these cookies together with my 4th grade son. The recipe was easy enough for him to do a lot of the work and feel good about it! The cookies came out insane! Love the crunch and texture of these cookies. Had to stop myself after 2 cookies 😉
I made the dough in a bag!
I halved the sugar, used spelt flour and baked on 375 for 11 minutes on a disposable pan. Was really delicious!
I listened to what the others were saying and did one and half cups of brown sugar and one and half cups of regular sugar and was amazing! It made a ton of cookies!! Gona freeze them
A big hit! Thank you for the recipe!!
It’s such a large recipe – how much of a difference does it make per cookie if you reduce the sugar by half a cup each? Seems like such a negligible amount when you start calculating how much sugar is in each cookie.:.
I don’t this it’s just about the amount of sugar in each cookie. It’s also about getting our tastebuds used to ridiculously sweet things. It’s just not necessary.
Also, if you reduce sugar in all recipes it’ll add up throughout the day.
Awesome recipe!!!! Kids loved! It was so super easy to make and the dough was a great consistency!!
This is a great recipe! I made it with 1.5 cups of each type of sugar and did half white whole wheat flour and avocado oil. The cookies where the batter rested in the fridge for a half hour or so definitely came out better, they spread less and the cookie dough was less sticky too. The only thing I would do differently next time is add a half teaspoon kosher salt to the dough, I think it could use that. Otherwise this is a fabulous recipe and I’m excited to send the cookies with my kids to school.