I went with something simple this week, since I was trying to mix it up from the cake-based recipes, and I came across the Rocky Mountain cookies, which is a pretty good recipe.
In all honesty, it feels like a standard chocolate chip cookie with some extra things (old-fashioned oats and crisp rice cereal). These actually came out pretty chewy, and it’s a nice little twist on the old classic. You can barely tell there’s crisp rice cereal in them.
This recipe doesn’t require any pre-planning, so if you want to make this recipe on the fly, this is one of those recipes.
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup butter, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 cups old-fashioned oats
- 2 cups crisp rice cereal (like Rice Krispies)
- 2 cups chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl, cream together the sugars and butter until light and fluffy.
- Add the eggs and vanilla and beat well.
- Whisk together the flour, baking soda, salt and baking powder in a separate bowl. Then add to the butter/sugar mixture and mix.
- Fold in oats, cereal and chips.
- Drop tablespoonfuls of the cookie dough onto lightly greased or lined (with parchment or silicone liner) baking sheets.
- Bake for 10-12 minutes until the cookies are lightly golden brown but still soft.