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.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
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
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Provided by pho1962
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
- Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g
CRISP RICE CHOCOLATE CHIP COOKIES
Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.
Provided by CSSTITCHES
Categories Drop Cookies
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray.
- Combine the flour, baking soda and salt. Set aside.
- Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets.
- Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 27.7 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 132.5 mg, Sugar 16.5 g
CRISP RICE CHOCOLATE CHIP COOKIES
Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.
Provided by CSSTITCHES
Categories Drop Cookies
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray.
- Combine the flour, baking soda and salt. Set aside.
- Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets.
- Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 27.7 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 132.5 mg, Sugar 16.5 g
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.
RICE KRISPIES® CHOCOLATE CHIP COOKIES
There's nothing like chocolate chip cookies. Especially ones with a super-fun secret ingredient.
Provided by Allrecipes Member
Yield 21
Number Of Ingredients 9
Steps:
- Stir together flour, baking soda and salt. Set aside.
- In large electric mixer bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in KELLOGG'S RICE KRISPIES cereal and chocolate chips. Drop by level tablespoon onto baking sheets coated with cooking spray.
- Bake at 350 degrees F about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Nutrition Facts : Calories 159 calories, Carbohydrate 23.7 g, Cholesterol 8.9 mg, Fat 7 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 136.5 mg, Sugar 14.2 g
CRISPY CHOCOLATE CHIP COOKIES
Make and share this Crispy Chocolate Chip Cookies recipe from Food.com.
Provided by Jodid
Categories Drop Cookies
Time 18m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Mix together and drop by teaspoonfuls on a greased cookie sheet.
- Bake for 8 minutes at 350 degrees.
- Let set 2 minutes before removing.
Nutrition Facts : Calories 1517.4, Fat 74.1, SaturatedFat 23.8, Cholesterol 105.8, Sodium 1404, Carbohydrate 209.9, Fiber 7.2, Sugar 126.1, Protein 16.6
OATMEAL RICE CRISPY CHOCOLATE CHIP MAC-NUT COOKIES
adapted from JANIC412's recipe Oatmeal Chocolate Chip Cookies II, with reduced sugar and reduced fat. It's adds an interesting crunch from the rice crispies, but are more... cakey in texture and don't spread very much while baking. they are best eaten fresh as the rice crispies get soggy over the course of the next few days. perhaps you can substitute corn flakes to get a better texture.
Provided by Allotta
Categories Dessert
Time 1h
Yield 45 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Toast oatmeal and macadamia nuts for five minutes, or nuts are until golden.
- In a large bowl combine flour, sugar, soda, salt, applesauce, butter, eggs and vanilla until combined into a smooth batter.
- Stir in oatmeal, macadamia nuts, rice crispies and chocolate chips.
- Drop by well rounded Tablespoons 1-inch apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
- Cool 2 miuntes, then carefully transfer to racks with spatula to cool.
Nutrition Facts : Calories 120, Fat 6, SaturatedFat 2.5, Cholesterol 15.3, Sodium 58.5, Carbohydrate 15.2, Fiber 0.8, Sugar 7.2, Protein 1.9
THIN-AND-CRISP CHOCOLATE-CHIP COOKIES
Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)
Provided by Amanda Hesser
Categories dessert
Time 30m
Yield Makes 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
- In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
- Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams
OH MY D-LUX CHOCOLATE CHIP COOKIES
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!)
Provided by Karen..
Categories Drop Cookies
Time 32m
Yield 90 cookies
Number Of Ingredients 10
Steps:
- 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.
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