These aren’t your average chocolate chip cookies. They’re a joyful collision of textures: the snap of a classic cookie edge, the chew of a bakery-style center, the crunch of toasted oats, the shatter of Rice Krispies, and the ooze of melty chocolate. Inspired by childhood nostalgia but baked with adult appreciation for depth and balance, they’re crisp where it counts, chewy where it matters, and endlessly satisfying—like a Rice Krispie treat and a chocolate chip cookie had a deliciously chaotic love child.
Why You’ll Love This Recipe
It delivers triple-threat texture without compromise: Rice Krispies add lightness and snap (not sogginess!), oats lend heartiness, and the brown-sugar-forward dough ensures deep caramel notes. Best of all? They hold their shape—no flat, greasy discs here—thanks to a smart balance of leaveners and chilling (optional but recommended).
Perfect for:
Packing in lunchboxes, holiday cookie swaps, or any time you crave comfort with a playful twist.
Ingredients
Makes 24–28 cookies
1 cup (227 g) unsalted butter, softened to cool room temperature (dents when pressed, not melty)
1 cup (200 g) packed dark brown sugar (light works, but dark adds molasses depth)
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups (250 g) all-purpose flour, spooned and leveled
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt (do not skip—balances sweetness)
2 cups (180 g) old-fashioned rolled oats (not quick oats—texture matters)
2 cups (60 g) Rice Krispies cereal (measure after pouring—do not pack)
1½–2 cups (255–340 g) semi-sweet chocolate chips (60% cacao for best melt)
Optional: 1 tsp flaky sea salt for finishing
Step-by-Step Instructions
