Okay, so there’s a bakery-cafe called Le Boulanger in my town that has these chocolate chip cookies filled with crisped rice. The cookies are darn good and have a great texture. You may recall last spring I was experimenting with crisped rice in cookies, but I wasn’t very happy with the result. I’m here today to proclaim that I have cracked the crispy code!
When my sister-in-law was first telling me about the Milk Bar cookies and mentioned that they had cornflakes in them, I started asking all kinds of questions with the crisped rice cookies in mind. Sure enough, the cereal was baked in butter and sugar before being put in the dough. I couldn’t wait to get home and try making the corn flake crunch with crisped rice and trying them in cookies. I had a sneaking suspicion this was just the little trick I needed to get it right.
I was right – it was just the trick I was looking for! My sister and I agree hands down that the crisped rice in these cookies has great texture, nothing like that first batch I tried. Also, I used my Perfect Cookie recipe instead of the NY Times cookie recipe, which also greatly helped with the outcome.
The end result? A seriously awesome cookie that pretty much comes out perfectly every time. They’re chewy, they’re crispy, they’re buttery, they’re chocolatey…they’re pretty much heaven.
- 2 sticks butter, softened to room temperature
- 1 cup packed brown sugar
- 6 tablespoons sugar
- 2 large eggs
- 1½ teaspoons vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup flour
- 2¼ cups oats
- 1½ cups crispy crunch
- 1 package (10-12 oz) MINI semi-sweet chocolate chips (the mini chips help with distribution and texture)
- Cream butter and sugars at medium speed for 2-3 minutes. Add eggs and beat at medium-high speed for 5-7 minutes. Beat in vanilla, baking soda, and salt just until mixed. Add flour and mix at low speed until just blended. Stir in oats, crispy crunch and chocolate chips.
- Make cookie balls (appx 2 tablespoons in size) and arrange on a cookie sheet lined with wax or parchment paper. Pat cookies down flat-ish, cover with plastic wrap and freeze or refrigerated for at least one hour.
- Preheat oven to 350 F.
- Bake cookies ~14 minutes, rotating the pan at the 7 minute mark. Cookies should be brown on the edges and starting to brown in the center when you take them out. Let sit on pan a few minutes before transferring to a cooling rack…or eating! They are good warm but these cookies are also excellent cold, which is saying a lot coming from the fresh-baked-warm-cookie addict that I am.
- Freeze or refrigerate remaining dough that doesn’t get cooked.