How’s THAT for a cookie title, huh? That’s right, there’s a lot going on with these cookies, and they are going to BLOW. YOUR. MIND. First, let me say this: if you are not a thin and crispy cookie lover, you will probably want to skip this recipe and go find some pedestrian chewy cookie recipe somewhere (I kid, I kid). These are definitely thin, definitely crispy, definitely delicious!
I teach in the middle schools here in Southern California, and my school principal is awesome: he’s always running fun team-building-like things and so we had a cookie bake-off. There were NINETEEN different entries, and I WON! WHOO HOO! Since then, I’ve altered the recipe slightly (got a suggestion from a friend about using rice crispies that I incorporated that’s the BOMB-DIGGITY, so thank you!), and now they are really out-of-this-world. I am clearly very humble about these.
So here is the recipe. If you make them, please let me know what you think. Even better, post a pic! :)
1 cup of all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
pinch of regular table salt
(mix all of the above ingredients in a bowl and set aside)
1 and 1/2 cup of oatmeal
1 cup of rice crispies or any type of crispy rice cereal
14 tablespoons of COLD unsalted butter
1 cup sugar
1/4 cup of packed light brown (preferably) or dark brown sugar
1 large egg
1 teaspoon vanilla extract
Large Crystal Pink Himalayan Salt or any other finishing salt like sel gris or fleur de sel (**)
1/2 package of high quality white chocolate chips OR (even better) chopped white chocolate bar
1/2 package of Kraft Caramel Bits. These are fairly new and you can find them in the baking aisle. They look like this:
They’re little tiny caramel balls that melt into the cookie and create the most amazing texture and flavor. Don’t skimp! Get these. They are totally worth it, I promise! And don’t use dark or milk chocolate. The white chocolate is crazy good with the caramel!
1. Preheat the over to 350 degrees. Line cookie sheets with parchment paper. I swear by parchment paper because the texture of the cookies is perfect and they come off the paper with no problems and without any sticking. If you’ve never used it, try it. It will change the way you make cookies! And PS – you can usually find it in the dollar store. :)
2. Set aside the bowl you mixed with the flour, baking soda, baking powder and salt. You will be gradually adding that in later.
3. Add in the butter by using a butter knife and cutting one tablespoon of cold butter at a time. It’s important to keep the butter as cold as possible to help the cookies keep their shape. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats. If you are using a mixer, take the bowl AWAY from the mixer before adding the rest of the components (rice crispies, caramel, white chocolate)!
4. Stir in the rice by hand. It will be chunky and clunky, and that’s ok. After the rice is incorporated, add in the caramels and white chocolate. I actually found it easier to add those in to each cookie ball individually as I went – completely up to you.
5. You’ll make approximately 24 cookies. Each should be formed into a 2 tablespoon ball rolled in your hand. If adding chips in per cookie, add them to the dough first, then roll into a ball. Place on the parchment paper about 2.5 to 3 inches apart. Don’t smoosh the cookies down. They will naturally spread out and flatten as they bake, and they’ll also need a good amount of space to do that!
6. Bake cookies about 12-14 minutes depending on your oven. At the halfway point, open the oven and rotate the cookie sheets to make sure there’s even heating. Watch cookies closely. They should be golden brown, and the edges will be slightly darker than the rest.
7. As soon as they come out of the oven, sprinkle with finishing salt while hot so the salt sticks. Salt to taste. Let cool about 10 minutes so they can get crispy. (They’ll be chewy once they come out of the oven.)
That’s it. Enjoy!! :)
(** Finishing salt sounds all fancy and weird, I know. You can usually find it in the spice aisle of the bigger grocery stores. I actually always find great bargains and some extravagant ones at a fraction of the cost at Marshall’s and TJ Maxx. I know that sounds weird, but I almost always find great gourmet salt there!)