Rice Krispie Oatmeal Cookies – a sweet cookie that’s soft with a little crunch from the rice krispies cereal. Easy to make and delicious!
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Ingredients for Oatmeal Rice Krispie Cookies
- butter
- vanilla extract
- egg
- sugar
- brown sugar
- all purpose flour
- baking soda
- baking powder
- old fashioned oats
- rice krispies cereal
- white chocolate chips (optional)
Add-Ins for Oatmeal Cookies with Rice Krispies
- dark chocolate chips
- caramel chips
- coconut flakes
- raisins
How to Make Oatmeal Rice Krispie Cookies
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Preheat oven to 350°F.
- In a large mixing bowl, using an electric mixer, cream together the butter, vanilla extract, and egg.
- In a separate bowl, combine sugar, brown sugar, flour, baking soda, baking powder, and oats. Stir until fully combined and then add to the butter mixture.
- Blend together until fully mixed. Fold in the Rice Krispies & white chocolate chips if using.
- Using a cookie scoop, scoop rounded balls of dough onto a silicone or parchment-lined baking sheet.
- Bake for 10-12 minutes. Allow to cool 1 minute on the baking sheet and then transfer to a cooling rack to completely cool.
Tips & Tricks for Oatmeal Rice Krispie Cookies
- It’s important that your butter is softened. It will not mix properly with the vanilla extract and egg.
- You can also make this in a stand mixer rather than an electric hand mixer.
- The white chocolate chips are optional. If you prefer a sweeter, richer cookie then I would suggest adding them. If you don’t, I would recommend leaving them out.
- Follow the recipe exactly as written. With baking, even the slightest changes can change the entire result.
- Don’t over bake them! You can take a soft cookie to a crunchy one rapidly by over baking.
FAQ for Cookies with Rice Krispies and Oatmeal
I use this one in the 2 TBSP size.
I use these. I replace them every couple of years because they get used and abused so frequently in our home. They last a while with regular use!
The rice krispies will stay crunchy in oatmeal rice krispie cookies. They will have the crunch the cereal is known for.
I don’t recommend substituting rice krispies in these cookies. I’ve tried several alternatives and they ultimately alter the taste and texture.
The fat content and sugar content will determine whether a cookie is soft and chewy or crispy. The more fat and sugar content, the chewier it will be. It’s also determined by how long the cookies are baked.
Alterations for picky eaters
- There’s really no alterations here! I recommend making them exactly as written.
Alterations to lower calories or WW points
- When it comes to cookies, I recommend just going with the full fat, full calorie version. You can attempt to replace with sugar substitutes, but I’ve found you don’t get the same results.
Storing Rice Krispie Oatmeal Cookies
I highly recommend storing them in an airtight container. As cute as cookie jars can be, I recommend sticking with only an airtight container. It will keep them soft and delicious much longer.
Can I freeze the dough?
Yes, you can freeze the dough. You can wrap it in cling wrap and store in an airtight container, or you can scoop the dough individually. If scooping individually, add them to a baking sheet. Place the baking sheet in the freezer and once frozen, transfer them to an airtight container.
Can I freeze the cookies?
You can freeze baked cookies. Place them on a baking sheet and put them in the freezer. Once they are frozen, transfer them to an airtight container.
You may also like
- Chewy Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Almond Crescent Cookies
- Raspberry Thumbprint Cookies
- Christmas Sugar Cookies (the perfect cut out cookies)
Oatmeal Cookies with Rice Krispies
Ingredients
- ½ cup butter softened
- ½ tsp vanilla extract
- 1 egg
- ¼ cup sugar
- ½ cup packed brown sugar
- 1 ½ cup all purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ cup old fashioned oats
- ½ cup rice krispies
- ½ cup white chocolate chips optional
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, using an electric mixer, cream together the butter, vanilla extract, and egg.
- In a separate bowl, combine sugar, brown sugar, flour, baking soda, baking powder, and oats. Stir until fully combined and then add to the butter mixture.
- Blend together until fully mixed. Fold in the Rice Krispies & white chocolate chips if using.
- Using a cookie scoop, scoop rounded balls of dough onto a silicone or parchment-lined baking sheet.
- Bake for 10-12 minutes. Allow to cool 1 minute on the baking sheet and then transfer to a cooling rack to completely cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love how this website is laid out, your instructions are clear and the recipes are even better thank you.
That is a huge compliment!! Thank you so much. I try to keep the reader in mind with everything I do. I appreciate it!