My local grocer was having a sale on all the specialty baking products they bring in for the holidays. I got my hands on a bag of the Nestle Buncha Crunch Baking Bits.
Couldn’t pass up this gem! On the back of the bag was a recipe for oatmeal cookies and I knew I just had to try them. First of all, I love a good, chewy oatmeal cookie and second, who doesn’t enjoy chocolate covered rice crispy treats!? The combo sounded like a winner and so I set to making the cookies.
The recipe is very easy and if you can’t find any Buncha Crunch Baking Bits…just chop up some Nestle Crunch Bars for the same affect.
COMBINE flour, baking soda and salt in a small bowl with a whisk. Set aside.
BEAT butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
STIR in oats and Bunch Crunch.
DROP by rounded tablespoon onto a parchment paper lined cookie sheet.
BAKE for 8-10 minutes or until very lightly browned. Cool on baking sheet for two minutes; remove to wire racks to cool completely.
I found that, in my oven, it took 11 1/2 minutes to get a golden color as I definitely went bigger than 1 tbsp per cookie, but ovens vary, so definitely start with 8 minutes and check on the cookies. If you like them slightly under-baked, pull them just as the edges start to brown.
I brought these to my office to celebrate a colleagues birthday and they were definitely a hit! Highly recommend if you are a fan of oatmeal…and feel free to adapt this recipe with other treats like chopped up peanut butter cups, chocolate chips or butterscotch depending on your mood. This is a great oatmeal base that doesn’t include spices like cinnamon (that you often find in oatmeal raisin recipes) and I find it pairs much better with sweet chocolate treats.