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Parve
Easy
30 Minutes
Diets 
A welcome change from typical chocolate chip cookies. Chewy, crispy, and very tempting. Delicious straight from the freezer. You can’t stop at one! Yields 3 and 1/2 dozen large cookies or 5 and 1/2 dozen small cookies
3/4 cup coconut oil or Gefen Canola Oil
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon Gefen Vanilla Extract
4 cups Rice Krispies cereal (I used B&D’s brown rice variety), divided
1 and 1/2 cups Mishpacha Flour (see note)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup caramel chips
1/2 cup butterscotch chips
additional 1/3 cup sugar
additional 1/3 cup brown sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cream oil and sugars together. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Crush two cups of cereal (I put it in a bag and crushed it with a schnitzel pounder) and add to the creamed mixture.
Add flour, salt, baking soda, and baking powder. Stir in chips and remaining cereal.
Mix the additional white and brown sugar in a small bowl. Either roll dough into balls or use a cookie scoop to form cookies. Carefully roll in the sugar mixture and place on a cookie sheet lined with Gefen Parchment Paper.
Bake for 10–12 minutes or until golden brown. These cookies freeze well.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
How Would You
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Does this work with regular chocolate chips?
The recipe is specifically supposed to be different from chocolate chip cookies, which is why it uses a different flavor chips. With that being said, you can certainly try it with chocolate chips!
A perfect change from the regular cookie. We loved it!