Crackle Cookies
Crispy, crunchy, chocolate chip cookies with oatmeal for the perfect chewiness and rice krispies for the crunch.
Servings: 50 Cookies
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- ½ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- 1 cup Unsalted Butter (room temperature)
- ½ cup Granulated Sugar
- 1 cup Light Brown Sugar
- ½ cup Dark Brown Sugar (you can substitute this for light brown sugar if you do not have dark brown)
- 2 Eggs
- 1½ teaspoons Vanilla Extract
- 1 cup Old Fashioned Oats
- 3 cups Plain Rice Cereal (like rice krispies)
- 10 ounces Semi-Sweet Mini Chocolate Chips (you dont have to use mini, but mini is best in my opinion)
Instructions
- Preheat oven to 350°F.
- In a medium-sized bowl, add the flour, salt, baking powder, and baking soda. Whisk thoroughly to evenly distribute everything. Set aside.
- In a large bowl, add the soft, room temperature butter, and the sugars. Using a hand mixer, beat until creamy and fluffy, about 2-3 minutes.
- Add the eggs and vanilla. Beat until fully incorporated.
- Add the flour mixture to the wet ingredients. Mix until just a couple streaks of dry flour remains.
- Add the oats, rice cereal, and chocolate chips. Beat until the dough looks like there is an even distribution of each ingredient throughout.
- Using a cookie scoop or your hands, portion the dough into balls the size of 1-2 tablespoons.
- Bake cookies on a parchment lined sheet tray for 10-12 minutes or until golden brown.
- Note: You should bake cookies immediately for best results. If you do want to save some dough for later, you can, but you must do so by FREEZING the dough balls. Do NOT refrigerate the dough balls, as the warmer temperature in the fridge compared to the freezer will actually allow the oatmeal to react with the moisture in the dough and this reaction will ruin how your cookies bake.