You’ll want to drink this marinade as soon as you smell it! If you cut down on the salt a touch, it goes well with pork and chicken and may even be thickened and used as a sauce. I used this recipe to marinate three pans of chicken legs, and as I was wrapping two of them in plastic wrap, I had a powerful static shock. This may have just been a coincidence, but nothing else has ever zapped me when I’ve been in the kitchen.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- ½ cup butter
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup crisp rice cereal
- ½ cup peanut butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the butter, sugar and egg until smooth and creamy.
- Sift the flour, baking soda and baking powder. Add this to the butter mixture. Stir in the vanilla, oatmeal, puffed rice cereal, and peanut butter. Mix until combined.
- Drop by heaping teaspoons onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned around the edges.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 193 mg |
| Sugars | 19 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have the rice cereal so I added 1/2 cup each of coconut, chocolate chips, and dried cranberries. Delicious, will definitely make again! Next time with the cereal added.
I started with reading the reviews then went on from there. To start with, I used 1/2 c. mashed avocado in place of the butter. I also used large flake oatmeal, Nutella (instesd of PB), added 2 tsp cocoa with the flour, added 1/2 c. chocolate chips, and added approx. 1/3 c. toasted coconut (just because I had some). The outcome? I’d substitute the avocado for the butter in a heartbeat! I think I’d use peanut butter instead of Nutella for the stronger flavor and leave out the cocoa. The chocolate chips and coconut (no need to toast it tho’) are a nice surprise. I think adding some sesame seeds might taste pretty good – next time! And there definìtely will be a next time! Pssst, these really needed to be flattened before baking!
These are good but a bit crumbly. Next time I’ll add 1/2 tsp. salt.
Made these as written. My husband loved them because of the peanut butter and the crunch.
9-16-2016 ~The mixing directions for this recipe are very unconventional – but these cookies were so “D” good I won’t hold that against it. First I tried half a cookie, for purposes of writing this review. And then I finished it. And then, throwing caution to the wind, I had another. Yeah, that good. First, they’re pretty; all perfectly round and craggy looking. That’s a plus right from the beginning, as their appearance draws you to them. They are soft and chewy, but with an appealing contrast in texture with the “crisp rice cereal” (aka Rice Krispies) and the oats. By the way, the submitter refers to both “crisp rice cereal” and “puffed rice cereal” in the recipe and of course these are two different things – I assumed her intent to be Rice Krispies. They are buttery, peanut buttery and not too sweet – a good old-fashioned cookie jar cookie. Try eating just one. (Note: I mixed these up using the conventional method – cream the butter and sugars, but not too long or your cookies will turn out flat, add the eggs and vanilla, mix in the flour mixture, to which I added 1/2 tsp. salt, and then the oats and Rice Krispies. Then, chill dough a good hour before dropping on cookie sheets)
Very tasty and delicate and crispy, though I could not taste the rice crispies. I rolled some in coconut and baked in the top of the oven and they got perfectly toasty. Chocolate chips are good for kids too, as they are just sweet enough.
I loved these cookies! The recipe makes plenty, and they are so good. I will be making them again!
Really liked these cookies. I think next time I will add about a 1/2t. of salt as I think it would help bring out the flavor a bit better, (I always bake with unsalted butter). But my kids really liked them. I also think these would be awesome with some type of chips, IE: peanut butter, chocolate chip.
They were ok…I think they would have been better without the rice krispies.
So, usually if I drastically change a recipe I’ll wait to review it until I can talk about it as written (or close to), but this is so ridiculously good, it’s just not happening this time! As I was pulling the ingredients for this one, the Nutella was right next to the PB, practically staring me down. Once you spot the Nutella, how is regular PB going to satisfy? It’s not! So (Nutella in hand), I realize that a little cocoa powder will probably keep the Nutella from getting lost in the other ingredients. Awesome, I had Hershey’s Special Dark! I just subbed about 2 Tbsp cocoa powder for that amount of flour and subbed equal parts Nutella for PB. Dang! Using golf-ball sized scoops (flattened slightly works best), I pulled mine at 11 minutes; they were super tender and still moist inside, but with a little chewiness. I love the crunch from the rice crispies, and the slight crackling on the outside. I’m plotting additions of coconut, pecans, maybe even hazelnuts to hang out with the Nutella! Sorry that I don’t know how they compare to the as-is version, but Chocolatey Joe is my new best friend.
This was a great cookie. I made them ‘as is’ and they were really good. I added some chopped semi-sweet chocolate to half the batter for myself and it was great addition. This will definetly be a staple cookie for me.
These are really great cookies! Not too peanut buttery, and they have a nice subtle crunch. The only thing I added was a cup of semi-sweet mini chocolate chips. Hello? Peanut butter, chocolate? They’re fantastic!
Yummo! I 4X the recipe, added a 12 ounce bag of semi-sweet chocolate morsels, and exchanged half the all-purpose flour for fresh ground whole wheat flour. Oh, and I made them huge since I was taking them to my son and his college roommates. (1/4 c. dough in each – only fit 6 per cook half sheet.)
It was a good recipe. A little crumbly though. I also used cocoa crisps.
These cookies are delicious. Everybody, especially my husband, loves ’em.
I just put these into the oven and everything looks great! I tasted some of the dough from the bowl and I love it! Thanks for sharing:)
These were ok they didn’t knock my socks off. Husband loved them but he loves peanut butter so he would.
I’ve had this recipe in my file forever and finally decided to try it since I had rice crispies on hand. My husband has delcared it his all time favorite cookie. That’s saying a lot he’s a cookie fanatic. (He wanted cookies at our wedding instead of a cake.) I had fan making him guess the mystery ingredient. We both love things that are chewy and crunchy, so these fit the bill. They don’t make very many cookies which is actually nice when their are just two of you. I always bake my cookies until just done which makes them chewy and delicious. Thanks for sharing.
My guys all just love this cookie. Great as is, but could add own touches to it.
We loved these cookies, my husband couldn’t stop eating them. The rice cripies added a nice crunch. I will make a double batch next time.
These were just ok for me. Not bad, not great. I think a little too dry.