Monday, November 3, 2008


I found this recipe on the Rice Krispies website. The nice Kellogg people went to all the trouble of developing a recipe for me so I could use up the rest of the Rice Krispies in my pantry. And, since they are the Kellogg people, and since they really really want you to use Rice Krispies, they put a lot of them in this recipe, which is just fine with me. It's a small batch recipe. I got 15 3" cookies; if you make them bigger, you'll get even less. It's just the right amount I think, so you don't have too many cookies looking at you.
These cookies are good: crispy on the edges and soft inside. The cereal gives them a little crunch.
The batter is thick. I used an ice cream scoop (about 1.5 oz. for each) to scoop the dough, and it was a high ball. The batter doesn't deflate when it goes in the oven. So, as I was watching the first batch stay in balls, I thought I should do something. I took a fork and smashed the dough balls down a bit. For the second batch, I did the fork trick before I put them in the oven. If you want high cookies, go ahead and leave the high dough balls alone. I wanted fat but not high cookies. These turned out to be about 3" diameter cookies. If you want bigger cookies, try 2.5 ozs, or even 3 oz. Any way you make them, you'll enjoy them. Guy, who doesn't eat desserts, gave these a thumbs up -- way up. Thanks, Kellogg Company.
Chocolate Chip Cookies with Kellogg's Rice Krispies
Rating: 8 out of 10
1-1/2 cups all-purpose flour (I used half bread flour, half unbleached all-purpose)
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup butter, softened
1 cup sugar
1 egg
1-1/2 tsp. pure vanilla extract
2 cups Rice Krispies
1 pkg. (6 oz. or 1 cup) semi-sweet chocolate morsels
Stir together flour, baking soda and salt; set aside.
In large electric mixer bowl, beat together butter and sugar just till combined. (I did the beating by hand, making it less likely to overbeat anything. Overbeating cookie dough makes the cookies puff up in the oven, then deflate.) Add egg and vanilla, beating till combined. Add flour mixture, then cereal and chocolate chips. Using an ice cream scoop (about 1.5 oz.), drop dough onto baking sheets lined with parchment paper. Bake at 350F about 13-15 minutes, or till a toothpick inserted near center, but not into a chocolate chip, returns almost clean. Remove immediately from baking sheets and cool on wire racks. Yield: 15 3" cookies


Sue said...

These look very good! I surfed over here from another baking blog and I'm glad I did. Thanks!

Anonymous said...

Have you ever tried Uncle Biff’s California Killer Cookies.
I would like you to crack that recipe.
They are the ultimate cookie.
Although I am going to try your levian cookie recipe.
If ever in San Diego you gotta try these.

Clumbsy Cookie said...

I love a bit of crunch in my cookies!