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Prep Time: 40 Minutes Cook Time: 8 Minutes |
Ready In: 48 Minutes Servings: 60 |
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These are sooooo good! Recipe makes a lot, but they go quickly. The cookies freeze well, but do not travel well. I got the recipe from a community cookbook and have enjoyed making them for years, especially around the holidays. Recipe makes about 10 dozen cookies, so they are great for a cookie swap party. Ingredients:
3 1/2 cups all-purpose flour, sifted |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 cup sugar |
1 cup firmly packed light brown sugar |
1 cup rice krispies |
1 cup quick-cooking oats |
1 cup nuts, chopped |
1 cup bakers coconut |
1 large beaten egg |
1 teaspoon vanilla extract |
1 cup canola oil |
3/4 cup margarine, melted (stick) |
Directions:
1. Mix dry ingredients lightly, but well. Stir in liquid ingredients, stirring to blend well.
2. Form into balls about the size of a small walnut. Place balls on an ungreased cookie sheet and flatten with a fork.
3. Bake at 325° for about 8 minutes.
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