Crispy Rice Cookies
Yield: 3 dozen cookies
Cook Time: 10 minutes
Crispy Rice Cookies have a wonderful flavor that is similar to sugar cookies, yet have a light and
crispy texture provided by puffed rice cereal (such as Rice Krispies) and a wholesomeness provided by quick-cooking oatmeal flakes. This cookie recipe, as most other cookie recipes, is very easy, and uses common ingredients you are likely to already have in your pantry. These buttery rice cookies have a mild and sweet flavor that pleases all ages.
If eaten soon after removed from the oven, especially when still warm, these cookies have a wonderful chewy texture along with the puffy crispness, filling your mouth with a variety of fun textures. After these cookies have cooled, they become a little crispier, which gives them a different texture that is equally delightful. These cookies are great with a cup of hot tea or coffee, or as always, with a glass of cold milk
If eaten soon after removed from the oven, especially when still warm, these cookies have a wonderful chewy texture along with the puffy crispness, filling your mouth with a variety of fun textures. After these cookies have cooled, they become a little crispier, which gives them a different texture that is equally delightful. These cookies are great with a cup of hot tea or coffee, or as always, with a glass of cold milk
Recipe▼
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 2 egg yolks
- 1 1/2 cups flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla
- 3/4 cup quick-cooking oatmeal
- 3/4 cup puffed rice cereal (such as Rice Krispies)
Directions
Preheat oven to 350° F.
In an electric mixer bowl, beat the butter, sugar, egg yolks and vanilla until creamy. In a medium mixing bowl, sift together the flour, salt, and baking powder, then gradually add to butter mixture along with the oatmeal and mix just until thoroughly blended. Remove bowl from mixer and manually stir in puffed rice cereal.
Form dough into 1-inch balls, then place 2 inches apart on an ungreased cookie sheet. Flatten (using a fork, spatula, the bottom of a glass (if flat) or hands). If dough sticks to flattening tool, simply gently separate cookie from tool and manually reshape if necessary.
Bake for 10 minutes or until cookies begin to turn golden brown around the edges. Allow to sit for about 1 minute, then transfer to a cooling rack.
In an electric mixer bowl, beat the butter, sugar, egg yolks and vanilla until creamy. In a medium mixing bowl, sift together the flour, salt, and baking powder, then gradually add to butter mixture along with the oatmeal and mix just until thoroughly blended. Remove bowl from mixer and manually stir in puffed rice cereal.
Form dough into 1-inch balls, then place 2 inches apart on an ungreased cookie sheet. Flatten (using a fork, spatula, the bottom of a glass (if flat) or hands). If dough sticks to flattening tool, simply gently separate cookie from tool and manually reshape if necessary.
Bake for 10 minutes or until cookies begin to turn golden brown around the edges. Allow to sit for about 1 minute, then transfer to a cooling rack.
