I’ve been a cookie fiend lately. And I’ve been going through my pantry. It’s a delicate situation. I’m not a food hoarder per se, but I do accumulate a lot of ingredients that just kind of laze around after their initial use. I’ve been on a muesli kick so most cereals have gotten the snub. I bought some Rice Krispies to make some treats and then sealed the package back up and the cereal has been sitting in my pantry for quite a while.
I didn’t feel like just eating it plain so I decided to put it in a recipe. And since I’m so very into cookies it was a no brainer. These have all the classic pantry items: oatmeal, chocolate chips, and now Rice Krispies! I didn’t think that they would make a huge deal in the batter but honestly it made them extra crispy and I couldn’t stop eating them. The recipe makes 12 large cookies (with a large cookie scoop) and let’s be honest: I had 10. So bad.
- 1 Tablespoon ground flax seeds
- 1/4 cup water
- 1/2 cup shortening
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats, uncooked
- 1 cup crisp rice cereal (Rice Krispies)
- 1/2 cup chocolate chips
- Preheat oven to 350°
- Make up flax egg: combine flaxseed and water in a small bowl. Let sit 5 minutes
- Beat shortening and sugars at medium speed until blended; add flax egg and vanilla, beating well.
- Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
- Stir in oats and remaining ingredients.It might be crumbly, you can add a tiny bit more water at this stage if needed.
- Shape into balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly.
- Bake at 350° for 12-14 minutes (depending on size).
- Transfer to wire racks to cool.