Preheat Oven: Set the oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients: In a bowl, combine flour, baking powder, and baking soda. Set aside.
Cream Butter and Sugars: In a separate bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine Mixtures: Gradually add dry ingredients to the wet mixture, mixing until just combined.
Fold in Mix-ins: Gently fold in rolled oats, Rice Krispies, and chocolate chips until evenly distributed.
Scoop Dough: Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 9-10 minutes, or until edges are golden brown. Centers may appear slightly soft.
Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
Yield: Approximately 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
Slow Cooker Barbequed Beef Ribs
Easy Slow Cooker French Dip Sandwiches
Garlic and Herb Baked Potatoes
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