Butterscotch Oatmeal Rice Krispie Cookies

These Rice Krispie cookies are packed with chewy oatmeal, sweet butterscotch chips, and crispy Rice Krispies cereal. 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 these delicious Rice Krispie cookies for you!

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.

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.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Butterscotch Oatmeal Rice Krispie Cookies

3.78 from 61 votes

Prep Time: 15 minutes mins

Cook Time: 9 minutes mins

Total Time: 24 minutes mins

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

50

Ingredients

• ▢ 2 ¼ cups all-purpose flour (280 g or fluffed, spooned & levelled)
• ▢ 1 tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 cups rolled oats (200 g)
• ▢ 1 cup butter (unsalted & softened)
• ▢ ¾ cup granulated sugar
• ▢ ¾ cup packed brown sugar
• ▢ 1 tsp vanilla extract
• ▢ 2 large eggs
• ▢ 1 cup butterscotch chips
• ▢ 2 cups Rice Krispies (plus more for tops of cookies)

Instructions 

• Pre-heat oven to 375. Line cookie sheets with silicone baking mats or parchment paper and set aside.
• Pulse rolled oat in a food processor 7 times to break them up slightly.
• In a medium bowl, combine flour, salt, baking soda and oatmeal.
• 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.
• Gently fold in the butterscotch chips and Rice Krispies with a spatula.
• 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.
• Cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

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Tips:

 

• 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.

Nutrition Information

Serving: 1cookie, Calories: 104kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 124mg, Potassium: 22mg, Fiber: 1g, Sugar: 9g, Vitamin A: 201IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

Author: Denise Bustard

Course: Dessert

Cuisine: American

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• Adapted from Nestlé