Rocky Mountain Cookies
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You’ve gotta love a good cookie recipe—especially one that’s a little off the beaten path. Today I’m sharing a treat that’s not only delicious but also a bit of a hidden gem: Rocky Mountain Cookies. If you’ve never heard of them, you’re not alone—they’re one of those regional favorites that deserve way more attention. And once you try them, you’ll wonder how they ever flew under the radar.
These cookies are a delightful mix of crispy edges and chewy centers, with a texture that keeps you coming back for more. If you’ve ever had a Ranger cookie, this recipe will feel familiar—but with its own unique twist. Alongside the usual chocolate chips, the dough is packed with old-fashioned oats and Rice Krispies cereal, which add both chew and crunch in every bite. The oats bring that hearty, chewy texture, while the cereal adds a light crispness that makes these cookies stand out from the crowd.
They’re nostalgic, satisfying, and just different enough to surprise your cookie-loving friends. Whether you’re baking for a potluck, a holiday tray, or just a cozy afternoon at home, Rocky Mountain Cookies are a fun and flavorful twist on the classic chocolate chip cookie.
Ingredients for Rocky Mountain Cookies
- SUGAR
- BROWN SUGAR
- BUTTER
- EGG
- VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- BAKING SODA
- SALT
- BAKING POWDER
- OLD FASHIONED OATS
- SEMI-SWEET CHOCOLATE CHIPS
- RICE KRISPIE CEREAL
Ingredients for Rocky Mountain Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, mixing until smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
If you’re using a stand mixer, go ahead and mix in the old-fashioned oats and chocolate chips directly. Then gently fold in the Rice Krispies cereal by hand to preserve their crisp texture. If you’re using a hand mixer, it’s best to fold in all three—oats, chocolate chips, and Rice Krispies—by hand to avoid overmixing.
Using a cookie scoop or tablespoon, drop dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire racks to cool completely. This recipe makes about 3 dozen chewy, crispy Rocky Mountain Cookies—perfect for sharing or stashing away for snack time!
Frequently Asked Questions
What makes these cookies different from regular chocolate chip cookies?
Rocky Mountain Cookies include oats and Rice Krispies cereal, which give them a chewy center and a light, crispy texture. They’re similar to Ranger cookies but with a more pronounced crunch and a unique mix of ingredients.
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly different. Old-fashioned oats give a heartier chew, while quick oats will blend in more and create a softer cookie.
Do I need to chill the dough before baking?
No chilling is required! These cookies bake up beautifully without refrigeration, making them a great quick-bake option.
Can I use a hand mixer for this recipe?
Yes. If using a hand mixer, you’ll want to fold in the oats, chocolate chips, and Rice Krispies by hand to avoid crushing the cereal and overmixing the dough.
Can I freeze the dough or baked cookies?
Absolutely. You can freeze the cookie dough balls for up to 3 months and bake straight from frozen—just add an extra minute or two to the bake time. Baked cookies also freeze well and can be thawed at room temperature.
Can I add nuts or dried fruit?
Yes! Chopped pecans, walnuts, or dried cranberries make great additions. Just keep the total mix-ins to about 1½ cups to maintain the dough’s structure.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. They stay crisp on the edges and chewy in the center when properly sealed.
FOR MORE RECIPES LIKE THIS, TRY:
Rocky Mountain Cookies
Real Mom Kitchen
Equipment
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter
- 1 egg
- ½ tsp vanilla
- 1 cup flour
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ tsp baking powder
- 1 cup old fashioned oats
- 1 cup chocolate chips I use semi-sweet
- 1 cup Rice Krispie cereal
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat the sugars with the butter together until creamed together. Then blend in the egg and vanilla.
- Next, add in the flour, soda, salt, and baking powder. Mix together until combined.
- Now at this point if you are using a heavy duty mixer like a kitchen aid, you can also blend in the oats and chocolate chips with the mixer. Then fold in the Rice Krispies by hand. If using a hand mixer, you will need to fold in the oats, chocolate chips, and Rice Krispies by hand.
- Drop scoops of the dough onto a cookie sheet and bake at 350 degrees for 10-12 minutes until the cookies are golden. Allow to sit on baking sheet for a couple of minutes before moving them to a cooling rack. Makes 3 dozen.
Recipe adapted from The Essential Mormon Cookbook.
