Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Stir up smiles with these classic Oatmeal Chocolate Chip Cookies! Grab your little helpers, some all-purpose flour, quick-cooking oats, and Rice Krispies cereal* to make every bite full of fun crunch. Creamy butter, brown sugar, chocolate chips and a pinch of imagination make baking together a magical moment. Perfect for little hands—just mix, scoop and bake! Family fun made easy, one chewy, chocolatey cookie at a time. Snap! Crackle! Pop! Let’s get creative together.

  • Mix up 250 mL (1 cup) butter, 175 mL (3/4 cup) brown sugar, and 2 eggs for easy prep.
  • Add 375 mL (1-1/2 cups) Rice Krispies cereal* and 250 mL (1 cup) rolled oats for a fun, crispy crunch.
  • Stir in 375 mL (1-1/2 cups) chocolate chips for chocolatey goodness in every bite.
  • Every step is simple enough for little hands to help—just mix, scoop, and bake!
  • Enjoy creative, chewy cookies that make family fun easy. Snap! Crackle! Pop!

Ingredients

  • 250 mL (1 cup)butter, softened
  • 175 mL (3/4 cup)packed brown sugar
  • 125 mL (1/2 cup)granulated sugar
  • 2eggs
  • 7 mL (1-1/2 tsp)vanilla
  • 500 mL (2 cups)all-purpose flour
  • 375 mL (1-1/2 cups)Rice Krispies* cereal
  • 250 mL (1 cup)quick-cooking (not instant) rolled oats
  • 5 mL (1 tsp)baking powder
  • pinch of salt
  • 375 mL (1-1/2 cups)chocolate chips

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Directions

1. In large bowl, beat butter with brown and granulated sugars until fluffy. Beat in eggs, one at a time. Beat in vanilla. 2. In separate bowl, whisk together flour, Rice Krispies*, rolled oats, baking powder and stir into butter mixture. Stir in chocolate chips. 3. Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until edges are crisp and golden, about 14 minutes. YIELD: 55 cookies. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

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