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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 63 |
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In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
1 egg |
1 cup canola oil |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1 cup quick-cooking oats |
1 cup crisp rice cereal |
1 cup flaked coconut |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10-1/2 dozen.
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