A soft chewy cookie that is good in picnic lunches, afternoon tea or served with a tall cold glass of lemonade.
Original recipe makes 5 to 6 dozen
Ingredients
1 cup white sugar
1 cup packed brown sugar
1 cup butter flavored shortening
1 teaspoon vanilla extract
1 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup all-purpose flour
2 cups quick cooking oats
2 cups crisp rice cereal
1 cup shredded coconut
1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs.
- Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut and nuts. Mix to combine.
- Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers.
Nutrition
Calories: 84 kcal
Carbohydrates: 10.1 g
Cholesterol: 6 mg
Fat: 4.7 g
Fiber: 0.5 g
Protein: 0.9 g
Sodium: 65 mg