Cracker Jack Rice Krispie Cookies have a hint of caramel with a combination of coconut, oatmeal, peanuts and of course crispy rice cereal making them a delicious cookie everyone will love. Make a double batch for the freezer so you’ll always have some to enjoy!
2cupsoatmealold-fashioned style, not quick cooking
2cupscrisped rice cereal
1cupshredded coconut
1cuproasted peanutsfinely chopped
Instructions
Preheat oven to 350◦F .
In a small bowl, combine flour, baking powder and baking soda. Set aside.
In a large bowl, cream the butter and sugar. Add eggs and vanilla and mix well. Add flour mixture and mix just until blended.
Add oatmeal, coconut and crisped rice cereal. Mix just until blended.
Drop dough by heaping tablespoons on a greased baking sheet (or use parchment paper or silicone baking mat). Flatten cookie slightly with bottom of a cup or just using the back of the spoon.
Bake for 10-12 minutes or until cookies are slightly brown around the edges.
Cool for one minute on baking sheet then remove cookies to a wire cooling rack to continue cooling.
Store cookies in an airtight container for up to one week—if they last that long! Or in the freezer for up to three months.
Video
Notes
Ingredient Tips I also like to use my handheld food chopper (affiliate link) to chop the peanuts. It makes it so much easier!This recipe calls for Rice Krispies, which is a name brand, but any crispy rice cereal will do. Just like the peanuts, I try to buy these at Aldi or a store brand variety to save money.Make Ahead Preparation TipsCookies are one of the easiest things to bake and make ahead . Store them in an airtight container at room temperature for up to a week (if they last that long!)Sometimes I will measure out and mix up all the dry ingredients to save time when I’m ready to bake up a batch of cookies. This is especially helpful when there are additional steps to do, like chopping the peanuts. Are These Cookies Freezer Friendly? You can freeze baked cookies for up to 3 months in an airtight container or bag. Just be sure to label your container (these are my favorite reusable labels—affiliate link) and squeeze out as much air as possible to preserve freshness.Another option is to make up the cookie dough entirely then scoop the cookie dough balls out onto a baking sheet lined with a silicone baking mat (affiliate link) and flash freeze until they are solid. Then remove from the baking sheet and transfer to a freezer safe bag or container (separated by wax paper if in a container), seal, label, and freeze. For these Cracker Jack Cookies, I would go through the step where it says to flatten the cookie dough ball and then place them on the baking sheet before freezing. Then you can just bake from frozen to have fresh cookies any time you like! Simply add a couple of extra minutes to the total baking time and you’ll be good to go!