RICE KRISPIE COOKIES
Not your traditional oatmeal cookie-an even better one! Rice Krispies add that extra crunch and the coconut supplies extra sweetness. If you want to really take them over the top, add chopped nuts and/or raisins.
Provided by Chesska
Categories Dessert
Time 27m
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
- Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
- Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
- Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
- Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
- Remove from oven and transfer cookies to wire racks to cool.
- When cool, store in an airtight container.
CEREAL COOKIES
Enjoy three breakfast favorites-cornflakes, rice cereal, and oats-as a sweet, crispy treat in these easy cereal cookies.
Provided by danasue1122
Time 35m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
- Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
- Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 15 g, Cholesterol 11.2 mg, Fat 7.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 68.5 mg, Sugar 7 g
MISO RICE CEREAL COOKIES
I dreamed about these cookies before I first baked them, which makes perfect sense because people who try them dream about them too. What makes these cookies so unique? Let's start with the miso--a fermented bean paste common in Japanese cooking that lends a generous dose of salty umami. Here, the miso not only adds some savory depth to a sweet cookie, but also contributes to the cookie's cakey, chewy texture. Another unique component? They're made not just with white flour, but with corn flour and crispy rice cereal dust, making for layers of mildly toasted flavor in every bite. For the grand finale, these tasty treats are glazed in a spoon-licking blend of sour cream, miso and confectioners' sugar and topped with a sprinkling of more rice cereal.
Provided by Food Network
Categories dessert
Time 4h20m
Yield 12 cookies
Number Of Ingredients 14
Steps:
- For the cookies: Blend 3 cups of the rice cereal in a blender until it turns to powder, about 25 seconds. Transfer the rice cereal powder to a small bowl and add the corn flour, salt and baking soda; mix to combine. Set aside.
- Add the butter, miso paste and granulated sugar to the bowl of a stand mixer with the whisk attachment. Mix on medium-high speed for 5 full minutes, scraping down the sides with a rubber spatula halfway through. Add the egg and vanilla extract and beat on high for another 5 minutes. Reduce the mixer speed to low and slowly add the rice cereal powder-corn flour mixture. Mix until just fully combined, scraping down the sides of the bowl as needed.
- Just as you did with the rice cereal mixture, slowly pour the all-purpose flour into the dough. Stir on medium-high speed for 10 seconds. Then, use the spatula to gently fold the dough into itself, making sure to fully incorporate any remaining ingredients.
- Set aside two 10-by-15-inch (or similar) sheet pans. Layer each pan with a silicone baking mat or parchment paper. Form 12 balls with the dough about the size of a scoop of ice cream. Arrange 6 per sheet pan and use the back of a 1-cup measure to lightly flatten the tops of each cookie. Refrigerate for 1 hour and up to 24 hours covered with plastic wrap.
- When you are ready to bake your cookies, preheat the oven to 350 degrees F.
- Bake the cookies for 16 minutes on the middle rack of the oven for even coloring. You will know they are ready when they form slightly crisp, golden edges. Here's a food stylist's trick: when you remove the cookies from the oven, you can use a large round metal cookie cutter or a quart container (larger than the size of the cookies) to mold the outside edges of the cookies to give them a perfect round shape. Let the cookies cool to room temperature.
- For the glaze: Combine the miso paste, 1 1/4 cups of the confectioners' sugar, 1/4 cup of the sour cream and 2 tablespoons cold water in a blender. Mix on high until you get a smooth and glossy glaze. You may need to scrape down the sides of the blender with a spatula to loosen any remaining confectioners' sugar. Pour the icing into a small bowl and mix in the remaining 1 cup confectioners' sugar with 2 tablespoons sour cream. Combine until no lumps remain. Set the glaze aside.
- Now, ice and decorate the cookies. For these cookies, I recommend dividing the glaze into two small bowls and adding a few drops of festive food coloring to one bowl. Not all food dyes are created equal, so make sure to read the package instructions before adding the food dye to your glaze. Lightly drizzle the glaze across the cookies. Then, top each cookie with a sprinkle of the remaining rice cereal. Leave the iced cookies uncovered until the glaze dries, 1 to 2 hours.
CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, kosher salt, baking powder, baking soda, unsalted butter, light brown sugar, sugar, large egg, vanilla extract, crispy rice cereal, semi-sweet chocolate chips, butterscotch chips, old-fashioned oat, flakey sea salt
Provided by Betsy Carter
Categories Desserts
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
- Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
- Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
- Bake for 10 minutes, or until golden brown.
- Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
EVERYDAY COOKIES
This is a light, melt- in- your- mouth cookie. I immediately asked for recipe after tasting it. If you take it to a gathering , someone will ask you for the recipe. The recipe originally came from The Chicago Tribune newspaper many years ago.
Provided by kmary
Categories Drop Cookies
Time 23m
Yield 107-110 cookies
Number Of Ingredients 12
Steps:
- Beat butter and sugars with electric mixer till fluffy.
- Add oil and egg, mix well.
- Add flour with soda, salt and cream of tartar.
- Add oatmeal, coconut and rice Krispeis, mix by hand.
- Drop by rounded tablespoon on greased cookie sheet (I use small cookie scoop).
- Use fork dipped in water to flatten slightly.
- Bake at 350 degrees until light brown, about 13-14 minutes.
- Using small cookie scoop, this makes about 107 cookies.
Nutrition Facts : Calories 72.1, Fat 4.2, SaturatedFat 1.7, Cholesterol 6.3, Sodium 53.8, Carbohydrate 8.2, Fiber 0.2, Sugar 4.3, Protein 0.6
PUFFED-RICE BARS WITH PEANUT BUTTER AND CHOCOLATE
Transform out-of-the-box rice cereal into peanut-packed cookie bars spread with melted chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 cookies
Number Of Ingredients 8
Steps:
- Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.
Nutrition Facts : Calories 247 g, Fat 12 g, Fiber 1 g, Protein 4 g
RANGER COOKIES
These golden brown ranger cookies are crispy on the outside and cakelike on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRUNCHY NO-BAKE CEREAL COOKIES
Crunchy peanut butter and chocolate cereal cookies! Yum!
Provided by Shelly C
Categories No-Bake Cookies
Time 1h15m
Yield 36
Number Of Ingredients 5
Steps:
- Line a large baking tray with parchment paper. Pour cereal into a large bowl.
- Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
- Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 12.2 g, Fat 7.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 63.8 mg, Sugar 7.5 g
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