OATMEAL CHOCOLATE-CHIP RICE KRISPY COOKIES - AMAZING!
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
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 RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY
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
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!
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
CRISP CHOCOLATE CHIP COOKIES
A friend gave me this recipe quite a while ago, and I like to make them for our five children and 18 grandkids. If you don't want these cookies to disappear quickly, you'd better hide them!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks.
Nutrition Facts : Calories 490 calories, Fat 29g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 400mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
RICE CRISPY CHOCOLATE CHIP OATMEAL COOKIES
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
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.
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10 CRISPY COOKIE RECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Chocolate Crispy Cookies. These cookies have a secret ingredient you won't notice until you take a bite. Crisp rice cereal adds a unique crunchy texture throughout these cookies, contrasted by the gooey chocolate chips.
- Crispy Almond Cookies. Almond extract and ground almonds add a double dose of nutty flavor to these crisp cookies. "Delicious rich flavor," says Sinopa2.
- Cranberry Pistachio Biscotti. As beautiful as they are delicious, these biscotti have the classic crunch that makes them pair so well with coffee or tea.
- Chewy Crispy Coconut Cookies. Crushed cornflakes add extra sweetness and crunch to these tropical-inspired cookies. For extra crispiness, reviewer HOON1 suggests toasting flaked coconut before stirring the batter.
- Crispy Butterscotch Cookies. Crispy rice cereal and rich butterscotch chips combine for these entirely unique cookies. "I love how the butterscotch chips crisp to like a hard candy for a tasty candy crunch," says motherharr.
- Oatmeal Crispies. The name says it all with these. Plenty of butter is key to the crunchy texture. "This recipe will please anyone who loves thin crisp cookies," says REEDGRANGER.
- Meringue Cookies. A cookie known for being crisp, meringues have a light and crunchy exterior. If you want to avoid a chewy center, you can turn off your oven and open the oven door, letting the cookies sit for an hour or two before removing.
- Crispy Gingersnaps. It's hard to beat a classic cookie like gingersnaps. Molasses adds an unparalleled richness, keeping the cookies moist but firm enough for their telltale snap.
- Thin and Crispy Oatmeal Raisin Cookies. Reviewer Barb. B says, "They were exactly what I was looking for! Flat, crispy, and chewy!"
- Crunchy Almond Biscotti. With no oil or butter, it's guaranteed that this biscotti recipe will be extra crispy. Serve with a cup of your favorite coffee and you're sure to enjoy.
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