Ruth'S Rice Krispie Cookies
Crunchy, nutty Rice Krispie cookies with a hint of vanilla and oatmeal, perfect for cookie lovers seeking a flavorful treat with a satisfying texture.
Ingredients
Instructions
- Sift together flour, baking soda, and salt.
- Cream margarine, granulated sugar, and brown sugar; add egg and vanilla, and mix well.
- Combine the dry ingredients with the creamed mixture.
- Stir in Rice Krispies, oatmeal, and chopped walnuts.
- Drop spoonfuls onto an ungreased cookie sheet.
- Bake at 350°F for 12 minutes until golden brown.
Tips & Substitutions
For a chewier texture, slightly underbake the cookies, pulling them out when they are just golden. You can substitute the margarine with unsalted butter for a richer flavor. If you don't have walnuts, pecans or chocolate chips can be excellent alternatives. For a fun twist, consider adding a sprinkle of cinnamon to the dry ingredients for extra warmth. These cookies pair nicely with a glass of milk or a cup of coffee.
Serving Suggestions
These Rice Krispie cookies are delightful on their own but can be served alongside a scoop of vanilla ice cream for a delicious dessert. They also pair well with a warm cup of tea or coffee. For a festive touch, consider drizzling melted chocolate over the cookies or serving them with a side of White Hot Sauce for a unique flavor experience.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them; just make sure to separate layers with parchment paper to prevent sticking. To reheat, simply place them in a preheated oven at 300°F for about 5 minutes to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Rice Krispie Cookies contains roughly 217 calories, with 4g protein, 31g carbohydrates, and 10g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 567mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies without eggs?
Yes, you can substitute the egg with a flaxseed meal or a commercial egg replacer to make these cookies vegan-friendly. Use one tablespoon of flaxseed mixed with three tablespoons of water to replace one egg. Let it sit for a few minutes to thicken before adding it to the mixture.
How do I know when the cookies are done baking?
Cookies are typically done when they are golden brown around the edges but still soft in the center. They will continue to firm up as they cool, so it’s better to remove them from the oven slightly underbaked than overbaked to maintain a chewy texture.
Can I add other mix-ins to the cookies?
Absolutely! Feel free to customize your cookies by adding mix-ins like dried fruit, chocolate chips, or even coconut flakes. Just be mindful of the balance of dry ingredients if you’re adding a lot of extra ingredients to ensure the cookies hold their shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).