Rice cereal may work if you bake the cookies right away; but the batter can't sit for any length of time after they're added; you'll just get mushy cereal in your cookies. The scoop size for larger is our tablespoon scoop; also known as a #40 disher.
Beating the egg whites to a meringue will give you a cakier cookie. I don't see any way to make this a crispy cookie given its formula other than to bake it low and slow for a long time: say, at 300°F for 15 minutes. Susan
April 13, 2015 at 8:31am
In reply to I was wondering if you could add "rice krispies" and/or the cho… by Noraros (not verified)