Food and prop styling by Goldie Stern
Photography by Moshe Wulliger
A welcome change from typical chocolate chip cookies. Chewy, crispy, and very tempting. Delicious straight from the freezer. You can’t stop at one!
YIELDS 3 1/2 DOZEN LARGE COOKIES OR 5 1/2 DOZEN SMALL COOKIES
- ¾ cup coconut oil or canola oil
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups Rice Krispies cereal (I used B&D’s brown rice variety), divided
- 1½ cups flour (see note)
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup caramel chips
- ½ cup butterscotch chips
- additional ⅓ cup each white and brown sugar
Preheat oven to 350°F (175°C).
Cream oil and sugars together. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Crush 2 cups of cereal (I put it in a bag and crushed it with a schnitzel pounder) and add to the creamed mixture. Add flour, salt, baking soda, and baking powder. Stir in chips and remaining cereal.
Mix the additional white and brown sugar in a small bowl. Either roll dough into balls or use a cookie scoop to form cookies. Carefully roll in the sugar mixture and place on a cookie sheet lined with parchment paper. Bake for 10–12 minutes or until golden brown.
These cookies freeze well.
Tip: These cookies can be used as a base for serving ice cream. If you prefer a softer cookie, bake for just 10 minutes.
Note: I used white spelt flour, and it came out perfect.
(Originally featured in Family Table, Issue 757)
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