Zutaten für Rice Krispie Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Rice Krispies
- Quick Cooking Oats
- Shredded Coconut
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Zubereitung von Rice Krispie Cookies
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the Rice Krispies, rolled oats, and shredded coconut. Add nuts and/or raisins if desired.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
369g
Fat
151g
Carbs
54g
