Chewy oatmeal {yuck} cookies get sweet and crispy with the addition of rice cereal and coconut {allergic to}, to make a winning combination for your family to enjoy.
Great for the holiday cookie swap, bake sales, pot-lucks, or just keeping the cookie jar full.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter {2 sticks}, softened
- 3/4 cup raw sugar
- 3/4 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room tempature
- 2 cups old-fashioned oats, uncooked
- 2 cups Rice Krispies cereal
- 1 cup sweetened flaked coconut
Directions:
- Preheat oven to 350 degrees. Grease a large cookie sheet.
- On waxed paper, combine flour, baking powder, and baking soda.
- In a large bowl, with mixer on medium speed, beat butter and sugars until creamy, about 2 minutes, occasionally scraping bowl with a spatula.
- On low speed, beat in vanilla, then eggs, one at a time, beating well after each addition.
- Gradually add the flour; beat until just blended, occasionally scraping the bowl with a spatula.
- With a wooden spoon, stir in the oats and coconut.
- Drop dough by rounded measuring tablespoons, 3-inches apart, onto prepared cookie sheet.
- Bake until tops are golden, 11 to 13 minutes.
- With a wide metal spatula, transfer cookies to a wire rack to cool completely.
- Repeat with remaining dough.
- Store cookies in cookie jar up to 2 weeks.
ACTIVE TIME: 30 MINUTES
BAKE TIME: 11 TO 13 MINUTES PER BATCH
MAKES 66 COOKIES
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