It’s my mission to turn more people into oatmeal cookie–lover and this super-chewy recipe, loaded with Rice Krispies, oats and coconut, might just do the trick…
I realize being an oatmeal cookie–lover isn’t a popular characteristic but that hearty, buttery chew has an undeniable hold on me. And if you like a cookie that’s both chewy and crispy, this unique twist on the classic oatmeal cookie is your recipe.
Rice Krispies & Coconut Oatmeal Cookies
Makes: about 3 dozen cookies
2 cups Rice Krispies cereal
2 cups old-fashioned oats
2 cups sweetened shredded coconut
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup gently packed light-brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, fold together the Rice Krispies, oats and coconut; set aside.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and beat just until combined. Fold in the Rice Krispie mixture until evenly distributed.
Roll the dough into 1-inch balls and arrange on the prepared cookie sheets about 2 inches apart. Bake for about 10 minutes or until the edges are golden brown.
Optional: Right when I take my cookies out of the oven, I always scrunch in the sides using the back of a spoon to shape them into perfect circles (this only works when they’re warm, since the cookies will harden as they cool, even on the baking sheets). Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Why this combo works:
Rice Krispies cereal adds a light, crispy texture that complements the chewiness beautifully.
Old-fashioned oats bring heartiness and that classic oatmeal cookie vibe.
Sweetened shredded coconut sneaks in some sweetness and keeps the cookies moist (even if they’re over-baked or left on the counter for days).
Save this recipe so you have it handy when the cookie craving hits—and be sure to come back and comment once you try them (or send me a message on Instagram) because I need to know what you think!
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