Macro-friendly recipes the whole family will love!

Crunchy Chocolate Chip Cookies

Crunchy Chocolate Chip Cookies

Growing up, there were a lot of baked goods at our home. My mom is a great baker, and she was always stocking our house with treats. In fact, I remember going to school and not knowing what an Oreo was. Or a twinkie. Or any of the other popular store-bought snacks that kids would bring. My mom rarely purchased them because she always provided us with the homemade stuff. I know I got my love of baking from her, and I’m thankful for it!

When I think of what my mom would bake, the recipe that comes to mind is for these Crispy Chocolate Chip Cookies. They were well known and loved by my friends and everyone who would try them.

As their name suggests, they are not a soft cookie (if you’re looking for a great soft chocolate chip cookie, I highly recommend this recipe). Instead, they are crunchy and flaky. They also have a very interesting textural element because of the addition of oats and Rice Krispie cereal in the batter. I find it irresistible!

More reasons I love this recipe:

  • Not overly sweet. This helps the cookie to have almost a salty and sweet vibe. I can’t say no to a sweet and salty combo.
  • I altered it not to include any eggs! So this is perfect if you are searching for a great egg-free cookie that doesn’t sacrifice texture or flavor.
  • Not too chocolatey. I know some people love their cookies loaded with chocolate chips, but I like to still be able to taste the cookie portion. If your family loves chocolate chips, feel free to add some more.
  • Not too bad on the macros! I can easily fit one of these cookies in with macros rounded to 7F/14C/1P, or 127 calories.

The Recipe

The recipe begins like all good cookies begin—with butter. Butter makes cookies so flavorful, and it is almost the only fat I would use in a cookie. I was a little hesitant when my mom told me that this recipe also contains oil. However, it makes sense. The butter gives the cookie a tremendous flavor, and the oil gives the cookie its flaky and crispier texture. Trust me on this, you need both!

From there, you’ll add a mix of brown sugar and white sugar to your fluffy butter/oil mixture, an egg (or see my favorite egg substitute below), and vanilla. Next, you’ll add your standard dry ingredients: salt, baking powder, and flour. Finally, to give these cookies another texture element, you’ll add some oatmeal, Rice Krispies or corn flakes, and chocolate chips.

This recipe creates quite a few cookies (2 and 1/2 dozen), and they also freeze really well. They also keep really well in an airtight container. I remember my mom would also freeze cookie dough balls (see notes below on how to do this), and then prepare fresh baked cookies for if company popped in. I don’t know about you, but it always seems I am baking for one reason or another, so this would be a great time saver. Also, if you aren’t scared of some raw flour, this dough is GOOD.


Crunchy Chocolate Chip Cookies

A childhood favorite and a recipe I've always loved from my mom's kitchen with an irresistible and unique texture.


  • 1/2 cup butter, softened to room temperature (112 g)
  • 1/2 cup oil (100 ml)
  • 1/4 cup brown sugar (50 g)
  • 1/2 cup white sugar (100 g)
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cup flour (210 g)
  • 1/2 cup old fashioned oats (40 g)
  • 1/2 cup rice krispie cereal (13 g)
  • 1/2 cup chocolate chips (120 g)


  • Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray and set aside.
  • In a stand mixer, cream together the butter and oil on medium high speed for a few minutes. They should become lighter in color and be completely combined. Scrape sides and bottom as necessary.
  • Next, add in the sugars and vanilla. Beat until well combined and no brown sugar clumps remain.
  • Next, add in flour, baking powder, baking soda, and salt. Mix on low speed until completely combined. Scrape sides as necessary.
  • Finally, fold in the oats, Rice Krispies, and chocolate chips.
  • Scoop onto baking sheet in about a tablespoon-sized scoop. Bake in the oven for 10-11 minutes, or until edges are just beginning to brown. Remove from the oven and allow to cool on the baking pan for 10 minutes. Then transfer to a wire rack to cool completely.
  • Spray pan again and repeat with remaining dough.

To Freeze Cookie Dough

  • Place about tablespoon-sized scoops of dough onto a cookie sheet. Place in the freezer until completely frozen. Then place frozen cookie dough balls into a container or bag that can hold frozen items. Take out cookie dough balls as needed. No need to thaw, just bake them a few minutes longer.


Macros for 1/30 of the recipe are rounded to 7F/14C/1P, or 127 calories.