Yes, after purchasing an entire box of Rice Krispies to supply the small amount required for the Crispy Bacon-Cheese Puffs, I was left with a LOT of leftovers. Not being a huge-fan of either Rice Kripies in a bowl or those marshmallowy Rice Krispies treats, I was faced with the challenge of finding something tasty to do with them. Something "out-of-the-box, if you will.
The recipe, courtesy of Joy of Baking, fit the bill PERFECTLY, and has earned a permanent spot in my recipe book. I didn't change a thing and ended up with an incredibly satisfying batch of cookies. I loved that they were simultaneously familiar, yet unique; comforting, yet exciting. Best part -- they stayed unbelievably fresh when stored in an air-tight container for at least 5 day. Not that it was easy to make them last that long...
1 cup (2 sticks) unsalted buttter, room temperature
1 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
2 cups crisp rice cereal
1 1/2 cups chocolate chips
Preheat oven to 375 degrees F.Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until smooth and creamy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats, and then gently stir in the rice cereal and chocolate chips.
Drop by rounded tablespoonfuls onto the prepared baking sheets, and bake the cookies for about 10-12 minutes, or until lightly browned. For chewy cookies, slightly under bake. For crunchy cookies, bake a few minutes longer. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.