I spend quite a bit of time looking for recipes to use up those ingredients in my cupboard that have been there so long that they’re about to expire. Sometimes they’re a couple of days (OK, weeks) over the use-by date, but I think they really exaggerate those dates. A cake mix a month past the date can’t have gone bad that fast, right? Or maybe I’m cheap and don’t want to throw food out. I think that’s it.
Well, that’s what led to this recipe. I love Rice Krispies, but sometimes I forget they’re there and end up looking for a krispies recipe. I found one at LifeMadeSimpleBakes.com and it had all the components I like – chocolate chips, oatmeal and krispies!
They were easy to throw together, but need to chill in the refrigerator at least 30 minutes. One of the reviews said if you don’t chill them long enough, they tend to go flat. Mine did flatten quite a bit, but in a good way. They were crispy around the edges and soft in the middle.
They were best after cooled completely. The oatmeal and krispies gave the cookies a nice texture with the pull of the oatmeal and the crunch of the krispies. The author thought the krispies became toffee-like, but I didn’t get that. I do know that we’ve been enjoying them. It’s hard to find a different cookie recipe and this was different and good! They would be fun to throw together with the kids on a family kitchen day.
- 1 1/2 sticks butter , room temperature
- 1/3 C granulated sugar
- 2/3 C brown sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 C all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 C old-fashioned rolled oats
- 1 C Rice Krispies
- 1 C chocolate chips
In a large bowl, cream the butter, sugars and vanilla until light and fluffy, about 2 minutes. Add the egg and mix until thoroughly combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt and oats. Gradually add the dry ingredients to the wet ingredients. Stir in the chocolate chips and Rice Krispies. Put into the refrigerator for at least 30 minutes.
While the dough is chilling, preheat your oven to 350 degrees and line cookie sheets with parchment paper. Scoop out the dough and roll into a little smaller than ping-pong ball size (about 1 1/2 heaping tablespoon). They spread quite a bit, so place 2-3 inches apart on the sheet. Bake for 14-15 minutes, until lightly golden brown on the edges. Allow the cookies to cool slightly on the pan, then move to a rack to cool completely.
Tips and Stuff:
Next time I'm going to leave out the cornstarch and add another tablespoon of flour. I just don't think the recipe needs it and, since it's kind of a thickening agent, I'd rather use just a bit more flour. Cornstarch leaves an aftertaste to me. I know, weird.
Don't use instant oats.
These could be changed up with butterscotch or white chocolate chips and be very good, too.