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These Oatmeal Chocolate-Chip Rice Krispy Cookies are crispy but soft and chewy at the same time. They’re guaranteed to be your new favourite chocolate chip cookie, and a big hit with your family. This is a great cookie recipe for cookie exchanges too!
Today, I want to share one of my family’s favourite homemade cookie recipes with you. These Oatmeal Chocolate-Chip, Rice Krispy Cookies are amazing. Actually,a better word might be addictive, but please don’t let that stop you from making them.
If you love chocolate chip cookiesAND oatmeal cookies, you’ll go crazy for these cookies because they’re the perfect combination of both, only better, because of the Rice Krispies. These cookies are soft and chewy on the inside, but the cereal makes them kindacrispy-crunchy. Mmmm.
You may also like our flourless peanut butter, banana, oatmeal, chocolate chip cookies.
I actually tweaked one of my all-time favourite cookie recipes to come up with these cookies. The original recipe makes White Chocolate-Cranberry-Oatmeal-Rice Krispy Cookieswhich are TO-DIE-FOR, but my kids aren’t crazy about white chocolate or cranberries, hence this tweaked version.
If you’re looking for a regular chocolate chip cookie recipe, this one makes the best soft chocolate chip cookies ever!
Oatmeal Chocolate Chip Rice Krispy Cookies
Ingredients:
- 1.5 cups softened butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp each baking soda, baking powder, salt
- 2 cups flour
- 2 cups quick oats
- 2 cups Rice Krispy cereal
- 2 cups chocolate chips
Making the cookies:
- In a very large bowl, cream together butter and sugar until well-blended.
- Add eggs and vanilla and mix well.
- In a large bowl, mix together dry ingredients and then add them to the butter and sugar mixture.
- For each cookie, press a heaped spoonful of the batter into your hand, slightly flattening it before placing it on a baking sheet or baking stone.
- Bake at 350ºF for 10 minutes.
- Remove from oven, and let cookies rest on baking sheet/stone until they’re firm enough to move to a cooling rack
Note: These cookies won’t really “brown”, so don’t leave them in the oven too long, waiting for that to happen.
They remain rather pale, and that’s the way you want them.
If you let them brown, you’ll wind up with a very crunchy cookie, which hey, maybe you’ll like, but we prefer ours to be soft and chewy with just a touch of crunch.
Milk please!!
Enjoy!
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4.58 from 19 votes
Oatmeal Chocolate-Chip Rice Krispy Cookies – AMAZING!
These oatmeal-chocolate chip rice krispy cookies put all the rest to shame. Crispy on the outside, chewy on the inside, their rich, buttery flavour will blow you away.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: cookies
Cuisine: American
Keyword: Chocolate Chip Cookies, Oatmeal Chocolate Chip Rice Krispy Cookies
Servings: 60 cookies
Calories: 129kcal
Author: Jackie Currie
Ingredients
- 1.5 cups softened butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp each baking soda baking powder, salt
- 2 cups flour
- 2 cups quick oats
- 2 cups Rice Krispy cereal
- 2 cups chocolate chips
Instructions
In a very large bowl, cream together butter and sugar until well-blended.
Add eggs and vanilla and mix well.
In a large bowl, mix together dry ingredients and then add them to the butter and sugar mixture.
For each cookie, press a heaped spoonful of the batter into your hand, slightly flattening it before placing it on a baking sheet or baking stone.
Bake at 350ºF for 10 minutes.
Remove from oven, and let cookies rest on baking sheet/stone until they’re firm enough to move to a cooling rack
Nutrition
Calories: 129kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 23mg | Fiber: 1g | Sugar: 11g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @happyhooligansblog or tag #happyhooligansblog!
More amazing cookie recipes to love:
- Pumpkin Chocolate Chip Cookies
- Big Soft Ginger Cookies
- Giant Chocolate Chip Cookie “Pizza”
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Jackie Currie
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
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Reader Interactions
Comments
kathi Gammill
Is 1.5 cups of butter 1and 1/2 cups of butter??
Reply
happyhooligans
Yes, that’s right, Kathi!
Reply
Deanna
I tried this recipe and its terrible, TOO much butter, they flattened terribly. I added another cup of coconut and another of flour to it to stabilize them. They are crunchy and fun to eat that way….you absolutely could not use your hands to shape them without the extra flour either, it just stuck all gooey to your hands.
Reply
Jackie Currie
One of your measurements must have been off, Deanna. I make these cookies at least once a month here (my husband makes them sometimes too), and they always turn out just as you see in the photos. If you scroll through the comments, you’ll see that others who have tried them have had success with them as well. You do mention adding “another cup” of coconut.The original recipe doesn’t call for coconut. Did you make other modifications to the recipe that might explain your results?
Chris
You must of done something really wrong. These cookies are perfect. Chilling the dough is a must but other than that, there are no issues with this recipe. And there is no coconut so where do you get that from??
A. Kato
How many cookies does this recipe yield?
Reply
happyhooligans
It makes a lot, A. Kato. Depending on how large you make them, you’ll get between 5 and 8 dozen.
Reply
Lia Dudley
Hi, We all loved the Oatmeal, chocolate chip, Rice Krispy cookies!Thank you for the recipie.
Reply
Lia Dudley
Hi, We all loved the Oatmeal, chocolate chip, Rice Krispy cookies!Thank you for the recipie.
Try this variation of this recipie and you’ll Love the taste.
Use Nestle’s milk chocolate chips and put the butter in the microwave to soften. The cookies will look like Lace cookies. They will be buttery and the chocolate chips will be like melted milk chocolate.
Five stars
Reply
happyhooligans
Thanks for the tip, Lia! When my friend makes this recipe, they always turn out lacy. That must be her secret! I’ll try it!
Reply
Lia Dudley
I’m sooo Happy to read that your going to try the lace cookie version! Let me know if you like them. Lia
Lindsay
Can these be frozen?
Reply
happyhooligans
I haven’t tried freezing them myself, but a friend of mine said it worked well.
Reply
stephenie
I’ve tried the recipe twice and love them! I brought a batch to work and everyone is raving over them.However, I do have a problem. The first time I did as instructed and made balls with my hands and then flattened them slightly. The second time I used a 2TBSP cookie scoop to make the cookies and left them in balls (not smushing down), and both times the cookies spread and baked down flat. They still taste great, but because they are so flat they end up much crunchier than I would like.
Any advice on what I might be doing wrong?
Reply
happyhooligans
You’ve achieved the perfect cookie in my opinion! I love it when they’re thin and crispy. If you want a thicker, softer cookie, try using butter that is firmer than what you’ve been using. The softer/meltier the butter, the thinner/crispier the cookie. Hope that helps!
Reply
Sheila
Hi, a couple of things you can try are: chill the dough 30 minutes before baking and also check the freshness of your baking soda and powder. Hope it helps
Reply
Kristie
I would like to add peanut butter. If I do that, do I need to add more wet/dry ingredients? Thanks!
Reply
happyhooligans
That’s a great question, Kristie. I really can’t say, but if I were trying it myself, I would add the PB and see what the consistency is like. If it seemed to runny for cookie dough, I’d gradually add more sugar to firm things up.
Reply
Stella
Hi
Would I be able to use mazola oil instead of butter ?
Reply
happyhooligans
I’m always hesitant to switch up the fats in a cookie recipe because the outcome will definitely be different. You can give it a try, but unfortunately, I can’t tell you what the results will be like, as I’ve never used anything but butter in this recipe.
Reply
Margaret
Made these for my fussy husband who likes his cookies crunchy. Finally! These cookies are crunchy and tasty with added crunch from the rice krispy cereal (which my husband dislikes, but what he doesn’t know won’t hurt him I say). Will be adding this to my “go to” cookies. Thank you.Reply
happyhooligans
So glad they passed the test, Margaret!
Reply
Shubha
Can I replace rice krispies with corn flakes ??
Will that work ? TIAReply
happyhooligans
I can’t really say what the cookies will turn out like if you substitute with corn flakes Shuba. I would suspect the results would be quite different. It’s a large recipe to experiment with though, and if they don’t turn out, it would be a lot of waste. I would recommend sticking to the rice krispies, but if you’re going to experiment, I’d suggest scaling the recipe back to half or a quarter of the size so you’re not out a lot of ingredients if they don’t turn out well.
Reply
Nilou
I made a huge batch of these last night as I’ve started prepping for Christmas. I was a little nervous when I took them out because they took a while to set but when they did, they were super chewy and delicious.I used the same amount by volume of raisins instead of chocolate chips. Each of my cookies was the as big as how much dough I could squish into my cookie scoop. I found that flattening them was not necessary – I let the dough balls rest in the fridge for a bit and placed them right on the cookie sheet as-is. They spread just the right amount this way.
Reply
happyhooligans
Glad you love them, Nilou! I’ve never thought to add raisins!
Reply
Lisa
Could you use old fashioned oats in place of the quick oats?
Reply
Jackie Currie
I never have, so I can’t say for sure. I did some googling, and many sites say the two can be interchanged, but the texture will be different.
Reply
mel
I made these dairy free using Vitalite spread in place of butter and Glace cherries to replace the chocolate chips. i also added some mixed spice.My son wont stay out of the cookie jar! he says they are the best thing ever. Thank you for the inspiration.
Reply
Jackie Currie
You’re welcome, Mel! I’m glad your son loves them as much as we do!
Reply
PU Toes
First time making them! Consistency was perfect and the cookies are awesome delicious!!, Thanks for sharingReply
Pamela
We made these in Home Ec 40 years ago our teacher called them Luscious Lunchbox Cookies.
Reply
Jackie Currie
Oh wow! That is great to know! Thanks for sharing, Pamela!
Reply
Heather
Would M&Ms work well in place of chips??
Reply
Jackie Currie
I would think so, Heather! Great idea!
Reply
Sarah Little
Super sweet. If I were to make these again, I would begin by cutting the sugars to 3/4c each. I would also reduce the amount of or eliminate the chocolate chips. I like the idea in another comment of adding coconut. I rolled them into balls then flattened with the bottom of a glass. They spread beautifully and remind me of Anzac cookies. I do prefer a crispy cookie and let the second set of pans bake an additional 4 minutes. The first set of pans went in for an additional four to five minutes as well. Over all nice cookie. Thanks!Reply
Joann Morgan
These cookies turned out so GOOD!!I will definitely be making them again. I usually always try to stick to the recipe especially if it’s the first time I’m making it but I needed to cut down on some sugar. I did add the brown sugar but replaced the white with sugar substitute and honestly to my surprise you could not even tell. My kids love them as well. Thanks for the great recipe!Reply
Jackie Currie
Yay! I’m glad you loved them, Joann!
Reply
Cyndy
Made these on a “Quarantine Sunday” which has become a baking day for me much to the delight of my husband. 🙂 I was worried because that’s a LOT of butter but they came out amazing. I used half Raisinets and half chocolate chips – whoa! Added that extra chewiness of the raisins but still the sweet fun of the chocolate. Highly recommend that little tweak! Oh, and chilling the dough is a must. Enjoy!Reply
Jackie Currie
Yay! Glad you think they’re amazing too, Cindy!
Reply
The cookie has a very good flavor. I made the recipe, half with chopped pecans and half without. The pecans really added to the recipe. The only problem that I noticed, they are greasy. Our fingers are greasy when eating them. I would like to use less butter if it would work?Reply
Jackie Currie
Hi Bonnie. I’m not sure how it will affect the final results if you cut back on the butter. I wonder if your butter was too soft? If it’s partially melted, that could result in the cookies being greasy. I always use butter softened at room temperature, and I’ve never had a problem with them being too greasy.
Reply
Robyn
I made these cookies today, however, I used regular butter and omitted the salt. Instead of just 2eggs, I also added an egg yoke. It made it soft and it didn’t spread out. I replaced the chocolate chips with white chocolate and craisins. I’ll make these again..
Reply
Jackie Currie
Wow. I’m happy they turned out so well what with all the changes you made to the recipe, Robyn! Thanks for the 5-star review.
Reply
Laurie L
Loved these! They will go into a regular rotation for sureReply
Jackie Currie
That’s great to hear, Laurie! I’m glad you loved them!
Reply
Melissa Greene
Everyone loves these cookies. I do use half white and half milk chocolate as that is my husband’s favorite.Reply
Jackie Currie
Yay! They’re our favourite too, Melissa! I love to make them with white chocolate and dried cranberries! SO GOOD!
Reply
Sheila
Thought it was a typo when I read the amount of butter in this recipe but decided to try. Have baked for over 50 years and these cookies are way too sweet and spread out way too thin without flattening out. Added almost 1/2 cup more flour for second tray and still came out as flat as an be.
New baking soda and baking powder and chilled dough for over 30 minutes. A disaster!Reply
Jackie Currie
I’m sorry to hear that, Sheila. I’ve been making these cookies for years, usually a couple time a month, and I’ve never had a problem with them.
Reply
Linda Hay
Excellent recipe. It made a little over 4 dozen and my grandkids loved them … as did my husband!Reply
Jackie Currie
Wonderful to hear! I make these all the time, Linda. They’re terrific with white chocolate chips and dried cranberries too!
Reply
cindy
Hello,
A question, Can I sub the butter with coconut oil?
Thanks!Reply
Patricia
I used monkfruit instead of the white sugar and I had about a half cup of walnuts in the cupboard so threw them in . I found the dough very stiff but overall a good cookieReply
Amy
Used 1/2 butter and 1/2 olive oil based margarine, used 1/2 dried cranberries and 1/2 white chocolate chips instead of regular chocolate chips. Added in some pecans. BEST cookies I’ve ever made!Reply
Lisa
Soooo good!!!! Thanks for this recipe, it’s going into my archives. Soft, chewy,, chocolatey. The rice bubbles make it!!!Reply
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