oatmeal krispie cookie

I have been having so much fun baking lately. Mainly because I have been using family (my Hubby's family) recipes. It's so awesome to see the name next to the recipe, and think about how all those years ago, they were making these cookies, or frosting that cake. 

I love history!

The other day, I had the urge to bake. So I pulled out The Cookbook and searched for a new treat to try. I stumbled upon an oatmeal chocolate chip cookie recipe. Didn't have any chocolate chips, but plain oatmeal cookies are still pretty DELISH!

Started to gather all the ingredients I would need, and as I was pulling out the container of oatmeal something caught my eye... a BIG blue box of Rice Krispies.

LIGHT BUULB!!

So I thought I thought I could just straight swap the cereal for the oatmeal.... Let me tell you, didn't work. Yummy dough, rock hard cookie!

So I was asking my Lovely Baking-Queen Friend (she is literally a baking Queen, like serioulsy...Her last name is Queen hahaha! Too early for jokes??) She said that there must be something with the oatmeal that helps it rise and stay fluffy. 

Round 2!

Played with the ratio of oatmeal to cereal, and with my Hubby's approval of course, got a pretty tasty cookie!

Ingredients

2 cup sugar (the recipe calls for 1 cup sugar and 1 cup brown sugar, but I had no brown SUGA!)

1 cup butter, room temp

2 eggs, room temp

1 tsp vanilla

2 cups flour

1/2 salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnoman

2 cups oatmeal

2 cups Rice Krispie cereal

{Optional}

6 oz. chocolate chips

Pre-heat oven to 375 degrees. Cream the sugar and butter together until light and fluffy. Add eggs one at a time and vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon; whisk together. Add the flour mixture to the wet ingredients and blend well. Add the oatmeal and cereal (and chocolate chips if you choose too use) and mix. Drop a teaspoon size ball onto a cookie sheet, I always use a small ice cream scooper cause it makes the perfect size. Bake for 8-10 minutes; transfer to cooling rack and allow to cool for about 10 minutes.

ENJOY!