These rocky mountain cookies are unique and delicious- chewy, soft oatmeal chocolate chip cookie with crunchy Rice Krispies in every bite.

Such a delightfully simple cookie. But oh baby, are these ever worthy to grace the posts of Sugar Rush.

Think of a chewy, soft oatmeal chocolate chip cookie with light and crunchy Rice Krispies bubbling through every bite. I love the texture of these cookies.

White plate with three chocolate chip cookies.

Thick and soft, crunchy and chewy…and so very simple to throw together.

They won’t last long, I can promise you that.

Side view of a chocolate with a bite taken out of it.

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Rocky Mountain Cookies

4.63 stars (32 ratings)


  • 1 cup (212 g) granulated sugar
  • 1 cup (212 g) packed light brown sugar
  • 1 cup (227 g) butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups (200 g) old-fashioned oats
  • 2 cups crisp rice cereal, like Rice Krispies
  • 2 cups (340 g) chocolate chips


  • Preheat the oven to 350 degrees.
  • In a large bowl, cream together the sugars and butter until light and fluffy. Add the eggs and vanilla and beat well.
  • Add the flour, baking soda, salt and baking powder to the butter/sugar mixture. Mix. Fold in oats, cereal and chips.
  • Drop tablespoonfuls of the cookie dough onto lightly greased or lined (with parchment or silicone liner) baking sheets.
  • Bake for 10-12 minutes until the cookies are lightly golden brown but still soft.
Serving: 1 Cookie, Calories: 259kcal, Carbohydrates: 38g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 158mg, Fiber: 1g, Sugar: 23g

Recipe Source: from my friend, Mariann, via The Essential Mormon Cookbook