Butterscotch Oatmeal Rice Krispie Cookies | sweetpeasandsaffron.com

These Rice Krispie cookies are packed with chewy oatmeal, sweet butterscotch chips, and topped with crispy Rice Krispies cereal.  Plus no dough chilling required, making these super fast to whip up.

Sometimes it’s the ‘easy’ recipes that throw me for a loop.

Like these Rice Krispie cookies.  It started as a simple question of: ‘what type of oatmeal should I be using in these cookies, quick or rolled oats’?  Then it kind of spiraled out of control into ‘what happens if I process the oats in the food processor?’…then: ‘should I reduce the flour to compensate for processing the oats?’.  And finally: “soooo…Rice Krispies?”

Five batches later, I am swimming in cookies.  There is oatmeal dust in my kitchen corners and Rice Krispies on the floor.

But…I have answers for you.  Lots of answers!

Butterscotch Oatmeal Rice Krispie Cookies | sweetpeasandsaffron.com

Butterscotch Oatmeal Rice Krispie Cookies | sweetpeasandsaffron.com

Rice Krispie cookies.  Why not?

I mean light, crispy Rice Krispies.  Chewy oatmeal and sweet butterscotch.  There was no way this was going to be a bad decision.

I used the Nestlé Toll House chocolate chip cookie recipe as a base.  I’ve tried SO many chocolate chip cookie recipes, and so far, this is my favorite.  It has the perfect sweetness and chewy texture, and there is no need for chilling, making it totally do-able during nap-time!

I added butterscotch chips and oatmeal, because there is just something amazing about the combination of sweet butterscotch and that chewy oatmeal texture.  Then got all crazy and threw in the Rice Krispies.

Butterscotch Oatmeal Rice Krispie Cookies | sweetpeasandsaffron.com

Butterscotch Oatmeal Rice Krispie Cookies | sweetpeasandsaffron.com

Since the Rice Krispies are surrounded by moist cookie dough and baked, they don’t end up as crispy as they would in a Rice Krispie treat.  But they do add a really interesting chewy kind of texture that compliments the chewy-oatmeal-goodness that is already happening.

To get a bit of that Rice Krispie um…crispiness…I liked pressing a few into the tops of the cookies before they baked.  That way when you bite into the cookie you get that snap-crackle-pop crispiness that we all love.

With that outer crispiness and the inner chewiness, plus the sweet butterscotch chips, these Rice Krispie cookies are a fun and unique twist on your standard oatmeal cookie.

Butterscotch Oatmeal Rice Krispie Cookies | sweetpeasandsaffron.com

Tips for perfect, chewy oatmeal cookies {aka: the answers!}:

  • quick oats or rolled oats can both be used in this recipe {not steel cut or instant though!}
  • Surprisingly I did not need to decrease the flour by adding either type of oats
  • Giving the rolled oats a spin in the food processor gave the best texture {processing the quick oats in the food processor resulted in drier cookies, so you will have to alter the flour and maybe chill your dough}

More fun cookies for us!

1.0 from 1 reviews
Butterscotch Oatmeal Rice Krispie Cookies
 
Prep time
Cook time
Total time
 
Chewy, sweet butterscotch oatmeal cookies are given a unique, crispy twist with the addition of Rice Krispies
Author:
Serves: 50
Ingredients
  • 2¼ cups all-purpose flour {280g or fluffed, spooned & levelled}
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups oatmeal {200g; see note}
  • 1 cup butter, unsalted & softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs - large
  • 1 cup butterscotch chips
  • 2 cups Rice Krispies plus more for tops of cookies
Instructions
  1. Pre-heat oven to 375. Line cookie sheets with silicone baking mats or parchment paper and set aside.
  2. In a medium bowl, combine flour, salt, baking soda and oatmeal.
  3. In a separate large bowl, cream together butter and sugars until light and fluffy. Mix in the vanilla and eggs until well combined. Add the flour mixture and mix until completely combined.
  4. Gently fold in the butterscotch chips and Rice Krispies with a spatula.
  5. Roll dough into 1.5 tbsp balls. Gently press some extra Rice Krispies into the tops of cookies {you may need to flatten slightly}. Bake for 7-9 minutes, until lightly golden on the edges.
  6. Cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Notes
Rolled or Quick Oats may be used.
Pulse rolled oats {not quick oats unless you want to alter flour} in a food processor 7 or so times for the best texture.
These cookies are best if slightly under-baked. They may look shiny and under-baked but will darken and set up as they cool on the cookie sheet.

Adapted from Nestlé

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