These oatmeal cookies are no ordinary oatmeal cookies. They are made with chocolate and rice cereal which takes them to a completely different level. They are extremely crisp and absolutely fantastic.
As with every cookie recipe, please make sure the butter and eggs you use are at room temperature. This will insure that you have a smooth cream before you add the dry ingredients.
This recipe makes a lot of oatmeal cookies. You can freeze these with out a problem. Keep unfrozen ones in a closed container.
This is what you are going to need to make these delicious oatmeal cookies:
Makes 60 cookies
1 cup softened unsalted butter
1 cup white sugar
½ cup molasses or ¾ cup brown sugar
2 eggs – room temperature
1 tsp. vanilla extract
2 cups flour
2 cups rolled oats
1 tsp. baking soda
¼ tsp. salt
1 cup rice cereal
1 cup semi-sweet chocolate chips or chunks
Preheat your oven to 375 degrees and line a baking sheet with a silicon mat or parchment paper.
Place the softened butter in a bowl. Add the sugar and molasses (or brown sugar if using) and, cream until uniform. Add the eggs, one by one, and beat after each addition.
In another bowl, mix together the flour, oats, baking soda and salt. Add the dry ingredients to the creamed butter. Mix until everything is incorporated. Do not over-mix as your cookies will be tough.
Add the rice cereal and chocolate chunks. Mix carefully until incorporated. Scoop onto lined baking sheet – leaving about 2 inches between each cookie. These cookies will spread and will stick to each other if they are too close to each other.
Bake the cookies between 8 to 10 minutes – turning the baking sheet in the oven half way through. The cookies will be ready when they start having a golden edge. Remove them from the oven and allow them to cool down for about 5 minutes on the sheet. Transfer them to cooling racks and cool down completely. Serve and enjoy!
4 cookies – CALORIES 385.81.; FAT 15.29 grs (sat 8.61; mono 3.98; poly 1.18); PROTEIN 6.01 grs ; FIBER 3.48 grs; CARBS 56.84 grs; CHOLESTEROL 32.56 mg; IRON 2.98 mg; SODIUM 141.38 mg; CALCIUM 43.88 mg
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