Krispy Oatmeal Cookies

There used to be a tiny little shop next to my grandma's house called Kelly's Kookies. My mom always thought it wouldn't last long because any shop who spelled 'cookies' with a "K" was bound to be a fail. Evidently not though! Kelly's Kookies just opened up a new shop in the Westside Pavilion in LA and my family still likes to eat and give the cookies as gifts.

My mom is always talking about the crispy oatmeal cookies from Kelly's Kookies. And I always tell her that NO ONE likes crispy cookies (except her)! But she kept on talking about them so finally I decided to accept the challenge! I took a look at the Kelly's Kookies website and found out that the cookies are called Krispy Oatmeal Cookies- which means they have rice krispies in them. The only crispy oatmeal cookie recipe I could find is one from Cook's Illustrated but there is no rice krispies in them. I divided the dough and did 4 experimental batches. Two had rice krispies and two didn't but all batches yielded crisp, buttery oatmeal cookies that have made me change my mind about crispy cookies. The ones that have rice krispies have an extra crunch to them and a nice texture. They make the cookies feel very light but you still get the wonderful taste of butter and oats. If you leave the krispies out they're just as good ;)

This recipe can be modified to suite your tastes (as long as you think you like crispy cookies!) Throw in a handful of nuts, chocolate chips or pump up the cinnamon spice- anything goes!

Thin and Crispy Oatmeal Cookies
Slightly modified from Cook's Illustrated

Makes 24 cookies

1 cup unbleached all-purpose flour (5 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
2 cups rice krispies cereal (optional- if want really really crispy all the way through)
dash of cinnamon (optional)


1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper/wax paper/silpat. Whisk flour, baking powder, baking soda, and salt (and cinnamon if using) in medium bowl.

2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. If using rice krispies and/or chocolate chips, stir/fold them in using the spatula making sure they are incorporated into the dough. You've got to really press the krispies into the dough to get them incorporated.

3. Use small cookie scoop or your hands, roll balls about 1 rounded tablespoon. Place cookies on prepared baking sheets, spacing them about 21/2 inches apart. Using fingertips, gently press each dough ball to 3/4-inch thickness to make flatter.

4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 14 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet. Cookies will crisp up as they cool.