Oatmeal Cookies: Preheat
your oven to 375 degrees F (190 degrees C).
Line two baking sheets with parchment paper, or lightly butter or spray with a
non stick vegetable cooking spray.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add
the sugars, vanilla extract, and honey, and beat until combined (about two minutes). Add the eggs, and beat until well combined.
Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda,
salt, and ground coffee (if using). Add the flour mixture to the creamed mixture and beat
until incorporated. Stir in the oats and chocolate chips, and then gently stir in the rice cereal. If
the batter is really soft, cover and refrigerate until firm (about one hour).
For large cookies,
take a scant 1/4 cup (45 grams) of batter (I use a cookie scoop), and place the cookies
about 3 inches (7.5 cm) apart on the baking sheet. Flatten the cookies slightly
with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies
for about 10 - 13 minutes or until golden brown
around the edges but still soft in the centers. For chewy cookies, slightly
under bake. For crunchy cookies, bake a few minutes longer. Remove from oven and
let the cookies cool a few minutes on the baking sheet before transferring them
to a wire rack to finish cooling. Can be stored in an airtight container for 3-4
days or they can be frozen.
Makes about 30
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Crispy Oatmeal Cookies:
1 cup (225 grams) unsalted
butter, room temperature
1 cup (200 grams)
granulated white sugar
2/3 cup (140 grams) firmly
packed light brown
2 large eggs
(100 grams out of shell), at room temperature
(4 grams) pure vanilla extract
(12 grams) honey (or light
corn syrup, golden syrup, brown rice syrup, or glucose) (optional)
2 cups (260 grams) all purpose
(2 grams) fine kosher salt
(1 gram) instant coffee powder or instant espresso powder (optional)
cups (130 grams)
old-fashioned rolled oats
1 1/2 cups (255
grams) semi sweet or bittersweet
1 1/2 cups (50
crispy rice cereal