Prep Time:

30 Minutes

Cook Time:

25 Minutes


24 cookies



About the Recipe

15 years ago, Vice-President Neil Brodie overheard local DJ's talking about their favourite ‘goodie’ recipe for the holidays. They posted a few on their website and this one sounded the best. I like this recipe because you get an oatmeal chocolate chip cookie with the snap, crackle, pop of the Rice Krispies.


  • 1 cup butter, softened

  • 3/4 cup packed brown sugar

  • 1/2 cup granulated sugar

  • 2 eggs

  • 1&1/2 tsp vanilla

  • 2 cups all-purpose flour

  • 1&1/2 cups Rice Krispies cereal

  • 1 cup quick-cooking (not instant) rolled oats

  • 1 tsp baking powder

  • 1 pkg chocolate chips or peanut butter chips or butterscotch chips


1. In large bowl, beat butter with brown and granulated sugars until fluffy. Beat in eggs, one at a time. Beat in vanilla.

2. In separate bowl, whisk together flour, Rice Krispies*, rolled oats, baking powder and stir into butter mixture. Stir in chocolate chips.

3. Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined baking sheets.

4. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until edges are crisp and golden, about 14 minutes.