Ingredients
Makes 24–28 cookies
1 cup (227 g) unsalted butter, softened to cool room temperature (dents when pressed, not melty)
1 cup (200 g) packed dark brown sugar (light works, but dark adds molasses depth)
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups (250 g) all-purpose flour, spooned and leveled
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt (do not skip—balances sweetness)
2 cups (180 g) old-fashioned rolled oats (not quick oats—texture matters)
2 cups (60 g) Rice Krispies cereal (measure after pouring—do not pack)
1½–2 cups (255–340 g) semi-sweet chocolate chips (60% cacao for best melt)
Optional: 1 tsp flaky sea salt for finishing
Step-by-Step Instructions
1. Prep & Preheat
Position oven racks in upper and lower thirds. Preheat to 350°F (175°C). Line two baking sheets with parchment (no greasing).
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
2. Cream with Care
In a stand mixer, beat butter, brown sugar, and granulated sugar on medium-high 3–4 minutes—until pale, fluffy, and no sugar grit remains. Scrape bowl well.
3. Emulsify
Add eggs one at a time, mixing well after each. Add vanilla; mix 30 seconds. Mixture should be glossy.
4. Combine Dry + Wet
Reduce speed to low. Add flour mixture in 3 additions, mixing just until no streaks remain (15–20 sec total). Overmixing = tough cookies.
5. Fold in the Fun
Switch to a spatula. Gently fold in oats, Rice Krispies, and 1½ cups chocolate chips—just until distributed. Reserve ½ cup chips for pressing into tops (optional but recommended).
6. Chill (Highly Recommended)
Cover bowl; refrigerate dough 30–60 minutes. This prevents overspreading and deepens flavor.
Short on time? Scoop immediately—but expect slightly thinner cookies.
7. Bake to Golden Perfection
Scoop 3-Tbsp portions (size of a golf ball) onto sheets, 3 inches apart (they spread!). Press reserved chocolate chips into tops.
Bake 10–12 minutes—until edges are deep golden and centers look underdone (pale, soft). Rotate sheets halfway.
Cool on sheets 5 minutes—critical for set—then transfer to wire racks.
Tips for Perfect Gravy
(Note: These are intentionally un-glazed—but for a salted caramel drizzle, warm ¼ cup caramel + 1 tsp cream; cool slightly, then zigzag over cooled cookies.)
Serving Suggestions
With a cold glass of oat milk or black coffee
Crumbled over vanilla ice cream with hot fudge
Sandwiched with peanut butter for a “S’mores” twist
Paired with a bold Cabernet—the tannins cut the sweetness
Storage & Make-Ahead Tips
Keep airtight at room temp 5 days, or freeze baked cookies 3 months.
Freeze dough balls (unbaked) up to 3 months—bake from frozen, add 1–2 minutes.
Dough keeps refrigerated 3 days—flavor improves overnight.
Frequently Asked Questions
Can I use quick oats?
Not recommended—they turn gummy. Old-fashioned oats provide chew and structure.
Why are my cookies flat?
Butter too warm, or skipped chilling. Ensure butter is cool-soft, and chill dough 30+ min.
Gluten-free?
Yes: swap AP flour for 250 g GF 1:1 blend (like King Arthur). Add ¼ tsp xanthan gum.
Allergy Information
Contains: Wheat, dairy, soy (in chocolate—check label), eggs.
Nut-free, fish/shellfish-free.
Dairy-free option: Use plant-based butter + dairy-free chocolate.
Nutrition Facts
(Per cookie, 1 of 24)
Calories: 280 | Protein: 4g | Fat: 13g (sat 8g) | Carbs: 39g | Fiber: 2g | Sugar: 22g | Sodium: 180mg
Final Thought
There’s magic in the mashup—the way childhood crunch meets adult depth, nostalgia meets innovation. These cookies don’t just taste good. They feel good: warm, generous, and unpretentious. As you bite into one and hear the faint snap of Rice Krispies, feel the chew of oats, and taste the deep caramel of browned butter, you’ll remember: joy doesn’t need to be complicated.
Sometimes, it’s just butter, sugar, and a handful of cereal—baked with love, shared
.png)
