Rice Krispies® Oatmeal Chocolate Chip Cookies
Servings: 55 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 101 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 16 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 3% |
| folate | 5% |
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1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
2 eggs
1-1/2 tsp (7 mL) vanilla
2 cups (500 mL) all-purpose flour
1-1/2 cups (375 mL) RiceKrispies® cereal
1 cup (250 mL) quick-cooking (not instant) rolled oats
1 tsp (5 mL) baking powder
Pinch salt
1-1/2 cups (375 mL) chocolate chips
Preparation:
In large bowl, beat butter with brown and granulated sugars until fluffy. Beat in eggs, one at a time. Beat in vanilla.
In separate bowl, whisk together flour, Rice Krispies®, rolled oats, baking powder and sa< stir into butter mixture. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until edges are crisp and golden, about 14 minutes.
In separate bowl, whisk together flour, Rice Krispies®, rolled oats, baking powder and sa< stir into butter mixture. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until edges are crisp and golden, about 14 minutes.
Additional Information
- ® Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
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For more great Rice Krispies® recipes, click here. |
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