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These oatmeal crisp cookies (like most cookies) go great with milk!

Oatmeal Crisp Cookies

These oatmeal crisp cookies might feel like they include everything but the kitchen sink, but all of the mix-ins work together to make a cookie that's tasty and interesting down to the last crumb.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 56 cookies
Calories 103 kcal

Ingredients

  • 2 sticks unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup chopped nuts toasted (my family prefers walnuts)
  • 2 ½ cups crisp rice cereal
  • 1 ½ cups rolled oats
  • 1 cup chocolate chips I like bittersweet
  • ½ cup raisins

Instructions

  1. Cream the butter and sugar until light and fluffy. Mix in the vanilla and eggs until well combined. Add the flour, salt, baking powder and baking soda, then mix just until combined. Mix in everything else (dough will be very thick).

  2. Drop onto cookie sheets (I like placing 12 balls of dough using a 60 scoop, aka 1 ½ tablespoons, onto each sheet).

  3. Bake at 375F for 15 to 20 minutes until golden and set. They will become more crunchy as they cool.

Recipe Notes

I typically use a #60 scoop (about 1 ½ T), which yields 56 cookies.