I bring to you what has come to be one of my FAVORITE cookie recipes. They’re crispy on the outside, chewy on the inside and so so easy to make. The only must-have is a super big bowl (unless you want to use pizza sheet like I did!) because once the batter is mixed, you’re going to stir in oatmeal, coconut and rice krispies and all of a sudden you’re working with a lot.
This recipe come from the kitchen of my mother-in-law, and the only thing I’ve changed from her recipe is drizzling chocolate on top…for two reasons.
1) Everything is better with a little chocolate on top and 2) Sometimes the original recipe trumps all
Did I mention these are D.e.l.i.s.h…? This recipe yields approx. 92 cookies (!!) or 96 (8 dozen) if you’re really precise with your measurements. 🙂 Since I can’t (or at least shouldn’t) eat all of these, I’ll tend to give some away to friends, family and co-workers and freeze the rest. Just pull one out when you’re ready to nosh.
- 1⅓ cup granulated sugar
- 2 cups brown sugar
- 2 cups unsalted butter, softened
- 2 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 cups canola oil
- 7 cups all-purpose flour
- 2 cups Rice Krispies
- 2 cups old-fashioned oatmeal
- 2 cups shredded coconut
- *Optional - 1 11.5oz bag of semi-sweet chocolate chips (for drizzling)
- *If drizzling, 1 piping bag
- *If drizzling, 1 small round tip for piping bag
- *A big bowl for mixing of all ingredients
- Preheat oven to 350 degrees
- In the bowl of your mixer, add granulated sugar, brown sugar, and butter. Add the flat beater attachment, turn mixer on the (2) setting and mix until butter and sugar have come together. (If you don't have a stand mixer, you can use the same big bowl you'll use later on with your hand-held mixer.)
- Add in eggs, oil, and vanilla and mix until ingredients come together. Next, add in ⅓ of the flour, the baking soda, and cream of tartar. Mix. Repeat with the remaining flour until mixture is fully combined.
- If using the bowl of your mixer, take the batter and move to an extra large bowl. With a spatula, fold in Rice Krispies, oatmeal and coconut.
- Place a tablespoon of dough on an ungreased baking sheet and press the middle down with the prongs of a fork. Place in oven and bake for 10-12 minutes. Remove and place on cooling rack and repeat with remaining mixture.
- If drizzling with chocolate, pour chocolate chips into a microwave-safe bowl and on 50% power, heat for 1½ minutes, stir, and put back in for 15-20 second increments until the chocolate is melted and smooth. While the chocolate is melting, prep your piping bag by cutting the tip on the piping bag and placing the tip inside the bag. Add in the chocolate and drizzle across cookies. Let stand for approximately 2 hours until chocolate has completely dried. Place in freezer-friendly gallon bag and store in freezer for up to 3 months.