| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 18 to 24 cookies |
Ingredients
- 2 sticks (1/2 pound) salted butter, softened
- 1 1/2 cups brown sugar, packed
- 1/2 cup white sugar
- 2 whole large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup oats (either quick or regular)
- 1 cup chocolate coated candies, such as M&M’s
- 3/4 cup chocolate chips (milk or semisweet)
- 1/2 cup pecans, chopped
- 2 1/4 cups rice cereal, such as Rice Krispies
- Cold milk, for serving
Instructions
- Preheat the oven to 350 degrees F and line 3 cookie sheets with parchment paper.
- Cream the butter with both sugars in a mixing bowl with an electric mixer on medium-high until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.
- Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!
- Use a 2-ounce cookie scoop to scoop balls of dough onto the prepared cookie sheets (3 to 4 tablespoons of dough per cookie). Refrigerate the dough balls until chilled through and firm, at least 30 minutes and up to 1 hour. Bake until golden brown, about 20 minutes, and then allow to cool on a rack.
- Serve with glasses of cold milk.
Nutrition Facts
| Serving Size | 1 of 21 servings |
| Calories | 366 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 5 g |
| Cholesterol | 46 mg |
| Sodium | 215 mg |
Reviews
The recipe is just fine. Use an ice cream scoop. These are meant to be big monster cookies.
I read the reviews before I tried this recipe and here are the changes I made: 1. Oven temp to 325 2. Decreased salt to 1/2 t. 3. Baked for 11 minutes. 4. Cooled on the cookie sheet before transferring to cooling rack. The cookies still are flat but tasty and stayed together. I’d make them again.
These cookies taste AMAZING and are super easy to make!! I would highly recommend them to anyone!
These turned out awful. So disappointed. They baked very flat and were difficult to get off the cookie sheet. They turned into crumbles. Maybe needs more flour? Definitely way too much salt! I only used half of what the recipe calls for and they are still to salty (and I love salt!). Would not recommend this recipe. Sorry.
Glad I read the reviews before making these. I reduced the salt to 1 tsp, chilled the dough and baked at 350 degrees for 22 minutes. They came out thick and chewy….. fantastic!!!
D Baker. Grandkids loved em and so did all the adults! Thanks Ree!
Great dough but agree that the temp and cook time creates a very crisp cookie. Practically burned. I like mine soft so 350 for 15 or so minutes worked better for second batch.
These are good cookies but I found them too sweet and a bit greasy, so I added a little extra flour and oatmeal (2-3T of each) to the dough (they were still rich and buttery.) I agree with others that baking instructions are off. After I burned the first batch, I ended up lowering to 365 and baking about 10 minutes. My 2nd tray was also very well done. Probably 350 would be better.
These cookies only take 10 mins to bake, the directions are wrong! They are very crispy, but they taste fine. I did not add the cereal, nor add all of the brown sugar. Overall they are okay, but not fantastic. I’m sure you can find a better recipe.
So good great alternative for school treats for classes with nut allergies, however high altitude requires less bake time so watch carefully