April Kohen created this cookie for the Nestlé Kitchens Holiday Cookie Contest. Using crisp rice cereal and chopped Butterfinger candy bar this cookie has a crispy, crunchy and chewy texture that will have Santa coming back for more.
The Nestlé Kitchens blog has more information on all the cookie contest finalists.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup old-fashioned oats
- 1 1/4 cups crisp rice cereal (such as Rice Krispies)
- 1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1 cup chopped NESTLÉ BUTTERFINGER Candy Bars
PREHEAT oven to 375° F. Line baking sheets with parchment paper.
COMBINE flour, baking powder, baking soda and salt.
BEAT butter, granulated sugar and brown sugar in large mixer bowl until smooth and creamy, about 2 to 3 minutes. On low speed, beat in egg and vanilla extract. Beat until combined. Gradually beat in flour mixture. Stir in oats, cereal, morsels and chopped Butterfinger. Do not over mix so that the candy will not be broken up into tiny pieces.
ROLL dough into balls, about a tablespoon each, and place on prepared baking sheets.
BAKE for 10 to 12 minutes, or until edges are slightly brown. Centers will still be soft. Allow cookies to cool for 2 to 3 minutes on the baking sheets. Remove cookies to a wire rack and cool completely.