I’ve been on a cookie making binge lately, no doubt fueled by the lack of baked goods in the house. Yes, that actually does happen sometimes, strange as it may seem….
But as I’ve said before, I am slowly learning to scale down my cooking and baking, since J and I are the only ones home 90% of the time. Cookies, however, are not part of the scaled down plan. And get this: two days ago, I found out that snickerdoodles are J’s favorite cookie – not oatmeal raisin as I previously thought.
You think you know someone...
That didn’t stop me from trying a new oatmeal cookie recipe though, I simply used chocolate chips instead of raisins (big surprise), and tossed in the remnants from a box of Rice Krispies that was lingering on the shelf. These are really good, and the Rice Krispies provide a nice contrast to the oats and chips.
Oatmeal Chocolate Chip Crunchies
Note: Like most cookie recipes, these benefit greatly from an hour-long chill in the fridge before baking. You could easily leave them longer, of course, just cover the dough with plastic wrap to prevent it from drying out.
- 3 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 tsp baking soda
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup Rice Krispies
Whisk together the oats, flour, cinnamon, and baking soda.
Using a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed until smooth. Add the eggs one at a time, and beat for 1 minute after each addition – then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, chocolate chips and Rice Krispies, beating just until blended.
Using a medium size cookie scoop, scoop and place the dough onto a parchment lined pan. After all the cookies are formed, wet your hands and smooth the dough balls into slightly flattened rounds. Chill the dough for at least an hour.
When you are ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, and place the dough rounds at least two inches apart onto the pans. Bake for 12 to 15 minutes, rotating the sheets front to back and top to bottom after 6 minutes. Remove from the oven and allow to cool.
Yield: 24 cookies
~ adapted from a recipe by Dorie Greenspan