‘One cup’ cookies are about to be your go-to made-from-scratch chocolate chip cookies. Oatmeal and rice crispies make this easy cookie recipe crispy and delicious.
‘One Cup’ Chocolate Chip Cookies with Oatmeal & Rice Crispies
The recipe I’m sharing today is my Grandmother’s chocolate chip cookie recipe passed down at least three generations. A recipe she shared in our Olsen family cookbook — pretty much the bible of cookbooks in our home. One of those cookbooks you can tell has been used a lot.
It’s an extraordinary chocolate cookie recipe—I hope you enjoy it. I have a sneaking feeling you’ll have a hard time going back to plain ol’ chocolate chip after you make these.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup margarine
- 1 cup vegetable oil
- 1 egg
- 3 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup chocolate chips
- 1 cup rice crispies
- 1 cup oatmeal
When you try a recipe, and it doesn’t work out as well as expected – there usually are 3 reasons why: 1) you aren’t working with the same brands for the ingredients, 2) you aren’t using the same tools, or 3) you’ve knowingly or unknowingly made substitutions (i.g. margarine vs. butter).
For the ingredients in this particular recipe, you can use your favorite brands. Here are a few of my go-tos:
- Flour – Wheat Montana All-Purpose Flour
- Margarine – Blue Bonnet or Gold ‘n Soft
- Vegetable oil – Crisco
- Chocolate chips – Tollhouse Milk Chocolate Chips
Here are the baking supplies I use for this recipe to help make it as repeatable and predictable as possible:
- Ceramic stoneware baking sheet by Pampered Chef – the ceramic material cooks evenly, and you won’t have the dark brown cookie bottoms you may have with dark nonstick pans.
- Cookie scoop – makes each cookie the same size every time.
Instructions & Recipe Tips
Preheat your oven to 375 degrees. In a large bowl, mix the brown sugar, granulated sugar, margarine, vegetable oil, egg, all-purpose flour, vanilla extract, salt, baking soda, and cream of tartar.
Mix well, just until the ingredients are blended. A KitchenAid mixer works really well for this dough.
Fold in the chocolate chips, rice crispies, and oatmeal.
You should have something really close to this mixture. Look at that beautiful cookie dough.
Drop by spoonfuls onto a baking sheet. I received this stainless steel cookie scoop as a gift a few years ago. It works fantastic for measuring just the right amount.
I ordered this ceramic stoneware baking sheet from Pampered Chef. It took me the longest time to use it because I often get stuck in my own ways. However, it makes a big difference when baking cookies – allowing for even cooking. And a bonus – the bottom of the cookies don’t get dark like they tend to do with nonstick metal pans.
Bake at 375 degrees for 8 to 10 minutes. You don’t want to overbake these cookies unless you like a crunchy cookie. Be sure to cool completely and store in an airtight container.
Add a glass of milk, and you have the perfect treat.
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- Preheat oven to 375 degrees.
- In a large bowl, mix together the brown sugar, granulated sugar, margarine, oil, egg, all-purpose flour, vanilla extract, salt, baking soda, and cream of tartar.
- Mix in chocolate chips, rice crispies, and oatmeal.
- Drop by spoonfuls onto a baking sheet.
- Bake at 375 degrees for 8 to 10 minutes.
- Cool completely, store in an airtight container.
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To avoid overly crispy or hard cookies — do not over-bake.
- Prep Time: 25 mins
- Cook Time: 8 mins (up to 10 mins)
- Category: Desserts
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 10.1 g
- Sodium: 97.9 mg
- Fat: 7.6 g
- Carbohydrates: 19.2 g
- Protein: 1.7 g
- Cholesterol: 4.7 mg
Keywords: chocolate chip, oatmeal, rice crispies
How to check if your cookies are done?
If your cookies are light golden brown on the top and the bottom, they are done. Do not overbake these cookies, especially if you don’t like a hard cookie. Try to stick to the 8 to 10 minute time recommendation, even if the cookies don’t look completely done. (Of course, this also depends on your oven.)
What to do with leftover chocolate chip cookies?
This is a large batch recipe making around 4 dozen. With any leftover chocolate chip cookies, you can freeze and save for holidays or unexpected guests, crumble over ice cream for a yummy dessert, freeze half the cookie dough before you bake the cookies…the delicious options are endless.
What variations can you make with this recipe?
This recipe is delicious as-is, but if you’d like to change it up a bit, add one cup mini Tollhouse chocolate chips or chocolate chunks instead of one cup of regular milk chocolate chips to add a different texture. For more of an oatmeal raisin cookie – add one cup raisins. For a fall version, add craisins, white chocolate chips, and walnuts.
How do you keep cookies from getting hard after baking?
To keep your cookies from getting hard after baking them, store your cookies in an airtight container. I prefer plastic tupperware to keep my baked good from getting hard and dried out.
Can you undercook cookies?
Yes, you can undercook cookies, and it can cause your cookies to be too soft and fall apart. Another concern is food safety. Raw dough may contain bacteria, and you’ll want to make sure all food prepared with eggs and/or flour is cooked and handled correctly, according to the CDC, to avoid bacteria that can cause disease.
Have any other questions? Leave them in the comments!