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.
You’re welcome.
- 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.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Wait..so this is sort of like a Krackel chocolate chip cookie. OMG.
uh, yeah. heaven, right? I even threw in some oatmeal so it’s HEALTHY too (nevermind the butter, sugar, blah blah blah) 😉
I want a dozen!
awesome! i’ll have to try that technique for the crisped rice in granola bars too! butttttt i think that’d negate the health aspect, haha. cookies look fabulous. i love using mini chips!
what? they’re NOT healthy? 😉
good idea using them in granola bars – I’m going to try that, too!
Just so I’m clear… these are different than the other cookie recipe you just posted about??? (rice instead of corn flakes) So, now I have 2 options for fabulous cookies??? Heaven indeed! 🙂
yes, these are different believe it or not! I like to spoil you with lots of dangerously delicious desserts. 🙂
Saw this on Pinterest, and am so glad I did! I’ve made the cookies with the cornflake crunch in them, and they were okay. These look heavenly!!
I have never seen anything like these before. Wow! What a great idea!
These cookies totally look like they need to go on my “must try” list! Pinned for now. Hoping to try them soon. 🙂
Thanks for cracking the code for us Jane. These cookies look so incredible. A whole new frontier of cookie baking has been opened up for me. Can’t wait to make them.
These sound so good. I Love the idea of a chewy and crispy cookie. It may be the cookie that my husband and I finally agree on.
Yum! This sounds like an awesome cookie – I love some crispies in my cookie!!
Hi, just wondering what kind of oats, instant or old fashioned – if it matters? Thanks! Making these this weekend.
this time around I used the quick cook, and I’ve used old fashioned in the past – both are great! I haven’t ever done steel cut – not sure how those would cook, so I can’t stand by that as a recommendation. 🙂
I need to make a batch of these and send ’em to my mom – she LOVES crispy cookies!
Wow! These look amazing! I can’t wait to get home from work and make these, the crispy crunch will be great for granola bars as well! So much for eating healthy this week!!
My husband, a cookie and sweet fanatic in his own right, declared these his ‘new favorite cookie.’ Which says A LOT. I love making these. Thank you so much for sharing!
oh, that makes me HAPPY! 🙂
Hi Jane!
Love your blog.. And so happy I found it! Been wanting to make Le Boulanger
Cookies for awhile now. I love that resturant. I’m going to make those cookies for my Dad’s birthday this week.
You would love Scotcheroos. Have you heard of those?
oh, YES. I love scotcheroos!!
How many cookies does this recipe make? Thanks! Can’t wait to try them!
well, THAT is an excellent question! and, obviously, I have never counted – so sorry about that!
this is a pretty standard sized batch of dough. based on the estimated number of cookies the tollhouse cookie recipe makes and comparing to this recipe, the size of the dough balls, etc…I think this probably makes about 2 – 2 1/2 dozen cookies (if you do 2 tablespoons for each cookie).
Hope that is helpful! 🙂 and next time I make them I will be sure to count!
Thanks!! I am going to take them to a cookie exchange party which requires 5 dozen.
If you double the recipe I bet you’ll be perfect! have fun at the exchange!
Yum! Can’t digest oats is there a good substitute?
oh my, that’s tricky, there are so many oats in this recipe! I would maybe try more crisped rice cereal, and I’m sure you will need to up the amount of flour. not sure by how much – I would google that substitution. this article looks promising in figuring this out: http://www.livestrong.com/article/555394-non-gluten-substitute-for-oats-in-oatmeal-cookies/
ALSO…here is another cookie recipe I have that is different but kind of in the same vein of cookies and there are no oats. uses that cornflake/crispy crunch stuff as well https://thisweekfordinner.com/2012/08/30/cornflake-chocolate-chip-marshmallow-cookies-a-k-a-milk-bar-cookies/
this conversation thread has ideas for oatmeal substitutes: https://www.celiac.com/gluten-free/topic/62310-oatmeal-substitute-in-cookies/ (I cannot vouch for any of them!)
I hope this is helpful! 🙂
Hope you don’t mind a guy intrigued with this recipe. Always looking for different recipes for the holy grail of cookies. I have leftover rice cereal and bought oatmeal to use as needed.
Thank you, Jane! Our local Le Boulanger has stopped offering the Crispy Chocolate Chip Cookie so I was excited to find a copycat recipe. They are just as delicious as the Le Bou cookies!
THEY STOPPED MAKING THEM!?!? Sad day, but thank goodness I figured out a copy cat recipe, for both of our sakes! 🙂 I’m so glad you like these just as much!
Just made these last night and i was eating handfuls of crispy crunch along the way, holy COW was that good! I had better results when I chilled the dough overnight, and then i pulled the cookies a minute shy of being done, sprinkled more crispy crunch on the top and put them back in the oven to finish 🙂 SO good!
YAY! love hearing this! And I think I might have to go make a batch of crispy crunch right NOW 😉
freezing first great tip! thank you!