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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 8 |
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I assume this recipe came from a package of Country Crock spread. It originally called for 2 sticks of Country Crock Spreadable Sticks, but I use butter instead. I recently learned I'm allergic to nuts, so I really like the oats and Rice Krispies in this recipe. It gives the cookies what I'd miss in a chocolate chip cookie without nuts. Since there's only a cup of each, they don't overpower the cookie either. I don't like coconut very much so I probably will omit it the next time I make these. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter |
1 cup packed brown sugar |
1/2 cup sugar |
2 large eggs |
1 teaspoon vanilla |
1 (12 ounce) package semi-sweet chocolate chips |
1 cup rice krispies |
1 cup flaked coconut |
1 cup oats |
Directions:
1. Preheat oven to 350 degrees.
2. In small bowl, combine flour, baking powder, baking soda and salt.
3. In large bowl, beat butter and sugars until light and fluffy, about 3 minutes.
4. Beat in eggs and vanilla.
5. Beat in flour mixture until blended.
6. Stir in chocolate, cereal, coconut and oats.
7. On ungreased cookie sheet, drop dough by rounded tablespoons, 2 inches apart.
8. Bake 12 minutes or until lightly golden and edges look crisp.
9. Let stand on wire rack for 2 minutes then remove from sheets to cool completely.
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