This sweet and buttery flavored Oatmeal Cookie has a surprise ingredient; rice cereal. Rice cereal adds a nice crispy texture to the cookie yet it does not take away from the chewiness of the old fashioned rolled oats. We also add lots of chocolate chips which both kids and adult chocolate lovers will enjoy. This recipe, along with the other Oatmeal Cookie recipe on the site, comes from Jane Rodmell's 'Best Summer Weekends Cookbook' and it's a cookbook that is full of great sweet and savory recipes.

Once the batter is made, the next step is to form the cookies. If the batter is firm, like this one is, we can simply "drop" the batter onto our baking sheet. All we need is two spoons, just make sure every cookie is the same size so they bake evenly. And space the cookies evenly on the baking sheet, giving them enough room to spread.

When making Oatmeal Cookies there is always the question of what type of rolled oats to use; old-fashioned or quick-cooking. Both types start with oats that are cleaned, toasted, and hulled to become what we call oat groats. The difference between the two is in the thickness of the oats after the oat groats have been steamed and flattened. Old-fashioned rolled oats are thicker because to make quick-cooking rolled oats the oat groats are first cut into pieces before being steamed and flattened. Although they are usually interchangeable in recipes I recommend using old-fashioned rolled oats as I prefer their thicker texture and better flavor.

Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats, and then gently stir in the rice cereal and chocolate chips.

Drop by rounded tablespoonfuls onto the prepared baking sheets and bake the cookies for about 10-12 minutes, or until lightly browned. For chewy cookies, slightly underbake. For crunchy cookies, bake a few minutes longer. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 60 cookies.

Source:

Rodmell, Jane. 'Best Summer Weekends Cookbook'. Cottage Life Books. Toronto: 2004.

Crispy Oatmeal Cookies:

1 cup (226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups (280 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups (150 grams) old-fashioned rolled oats

2 cups (50 grams) crisp rice cereal

1 1/2 cups (255 grams) chocolate chips

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