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Crispy Oatmeal Cookies:

1 cup (225 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

2 large eggs (100 grams out of shell), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/2 tablespoon (12 grams) honey (or light corn syrup, golden syrup, brown rice syrup, or liquid glucose) (optional)

2 cups (260 grams) all purpose flour

1 teaspoon (4 grams) baking soda

1/2 teaspoon (2 grams) fine kosher salt

1 teaspoon (1 gram) instant coffee powder or instant espresso powder (optional)

1 1/2 cups (130 grams) old-fashioned rolled oats

1 1/2 cups (255 grams) semi sweet or bittersweet chocolate chips

1 1/2 cups (50 grams) crispy rice cereal

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Crispy Oatmeal Cookies: Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper, or lightly butter or spray with a non stick vegetable cooking spray.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars, vanilla extract, and honey, and beat until combined (about two minutes). Add the eggs, and beat until well combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk together the flour, baking soda, salt, and ground coffee (if using). Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the oats and chocolate chips, and then gently stir in the rice cereal. If the batter is really soft, cover and refrigerate until firm (about one hour).

For large cookies, take a scant 1/4 cup (45 grams) of batter (I use a cookie scoop), and place the cookies about 3 inches (7.5 cm) apart on the baking sheet. Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 10 - 13 minutes or until golden brown around the edges but still soft in the centers. For chewy cookies, slightly under bake. For crunchy cookies, bake a minute or two longer. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring to a wire rack to finish cooling. Can be stored in an airtight container for 3-4 days or they can be frozen.

Makes about 30 cookies.


This is not an ordinary Oatmeal Cookie. This Oatmeal Cookie has a surprise ingredient; rice cereal. Rice cereal has a crispy crunch which adds a delightful texture to this soft and chewy cookie with wonderfully crisp edges. Terrific with a glass of cold milk.

Besides rice cereal, this Oatmeal Cookie contains a little honey (can also use light corn syrup, golden syrup, agave, or brown rice syrup) which contributes to this cookie's soft and chewy texture. And if you like, you can add a teaspoon of instant ground coffee, which gives a subtle coffee flavor. For the chocolate chips, you can use semi sweet, bittersweet, milk, or even white chocolate chips. Now, for the rolled oats, I like to use old fashioned not the quick cooking rolled oats. The difference is that old fashioned rolled oats have a thicker texture which gives the cookie a wonderfully chewy texture.

Once the batter is made, you can make the cookies straight away. However, if you don't want to bake off all the cookies, you can cover and refrigerate the batter for a few days.