Instructions

1. In the bowl of your stand mixer beat the butter and sugars on high until fluffy, about 2 minutes.
2. Add the egg and vanilla and beat well.
3. In a separate mixing bowl combine the oatmeal, flour and baking soda.
4. Stir the dry ingredients into the wet until just combined.
5. Fold in the chocolate chips and crispy rice cereal.
6. Cover and refrigerate for 30 minutes.
7. Preheat your oven to 350º F and line two cookie sheets with parchment or baking mats.
8. Scoop the dough into 2 Tbs portions and place 2" apart on the cookie sheets.
9. Bake for 10-12 minutes until the edges begin to crisp and the centers are set.
10. Cool on the pan 5 minutes, transfer to a wire rack and cool completely.
11. Serve, store any remaining cookies in an airtight container for up to 3 days.