Prep 20 mins
Cook 12 mins
These are definitely not your standard chocolate chip cookies! They are of the "Oh My" variety, which is what you'll say after the first bite! The addition of Rice Krispies may seem odd, but these are great and a favorite of kids of all ages. An extra plus...this recipe make about 7 1/2 dozen cookies :) (Don't worry, you'll have no problem getting rid of them all!)
- 1 cup butter, softened
- 2 cups firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 2 cups Rice Krispies
- 1 -2 cup semi-sweet chocolate chips
- 1 cup sweetened flaked coconut
- 1 cup chopped walnuts or 1 cup pecans
- Preheat oven to 350°F.
- Cream butter and add sugar, beating at low speed until light and fluffy.
- Add eggs and vanilla and beat well.
- Combine flour and baking powder and add to creamed mixture until well combined.
- Stir in remaining ingredients.
- Drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets.
- Bake for 10-12 minutes or until lightly browned.
- Cool on wire racks.
Very delicious. Not having Rice Crispies, I subbed squished Rice Chex and have to agree with Karen that the cereal does add a nice element of surprise to the texture. For those who don't/can't enjoy nuts and coconut, I set aside some of the dough and added peanut butter chips. Two thumbs up for these cookies - either way! **Oh, and I did add about 1/2 tsp. salt. When I tasted the dough, it just struck me that some salt would tone down the sweetness and "brighten" the flavors.**
A great recipe. I've been testing many and this is a keeper. FYI, I ALWAYS add 1 Tblsp of vanilla to all choc chip recipes. Mix in flour mixture one cup at a time and don't overmix.
I agree. These are good cookies. Crispy and chewy at the same time. I added an extra tsp of vanilla because....I like it.