Monday, May 5, 2008

Crispy Oatmeal Cookies

Source : Stephanie Jaworski (

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

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.

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