Chocolate Chip-Rice Krispies Cookies Recipe

Name: Chocolate Chip-Rice Krispies Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter or margarine; 1 c. vegetable oil; 1 c. firmly packed brown sugar; 1 c. sugar; 1 egg; 2 tsp. vanilla; 3 1/2 c. flour; 1 tsp. baking powder; 1 tsp. soda; 1 tsp. salt; 1 tsp. cream of tartar; 1 c. regular oats, uncooked; 1 c. Rice Krispies cereal; 3/4 c. chopped nuts; 1 (12 oz.) pkg. chocolate chips (I prefer mini chips)

Servings: persons

1 c. butter or margarine
1 c. vegetable oil
1 c. firmly packed brown sugar
1 c. sugar
1 egg
2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. cream of tartar
1 c. regular oats, uncooked
1 c. Rice Krispies cereal
3/4 c. chopped nuts
1 (12 oz.) pkg. chocolate chips (I prefer mini chips)

1
Cream margarine and oil; gradually add sugars, beating at medium speed.
2
Add egg and vanilla.
3
Combine flour, soda, salt and cream of tartar; add to creamed mixture gradually.
4
Stir in oats and remaining ingredients.
5
Drop by teaspoonful onto greased cookie sheet.
6
Bake at 375u00b0 for 10 to 15 minutes (350u00b0 for 12 minutes on my stove).
7
Cool on wire racks.
8
Yields 10 dozen cookies.

2820

kcal

Calories

126

Fat

382

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. butter or margarine, 1 c. vegetable oil, 1 c. firmly packed brown sugar, 1 c. sugar, and more.

Yes, Chocolate Chip-Rice Krispies Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip-Rice Krispies Cookies

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