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)