Chocolate chip cookies are great! The coconut along with chocolate chips, oats and rice krispies make for a real treat in this recipe. These cookies are thin and crunchy and if you have any left over, they are even better each day. Children will love this recipe as well as adults and they are a fun project to do with grandchildren. These cookies keep well in an air tight container and stored in a cool place. You might also like our recipe for Old-Fashioned Soft Molasses Cookies.
2 sticks butter or margarine, softened
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla flavoring
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick-cooking oats, uncooked
2 cups Rice Krispies
1 cup coconut
1 cup chocolate chips
Cream butter, add sugars and beat in eggs. Add vanilla. Whisk together flour, baking powder, and soda. Mix with butter, eggs and sugars. Stir oatmeal, coconut, Rice Krispies, and chocolate chips into mixture by hand. Drop by teaspoon full on sprayed baking sheet. Bake in preheated 350 degree oven 9 to 10 minutes. Remove when edges are brown. Makes about 4 dozen cookies depending on size you make them. Enjoy!
Cream butter, add sugars and beat in eggs. Add vanilla. Whisk together flour, baking powder, and soda. Mix with butter, eggs and sugars. Stir oatmeal, coconut, Rice Krispies, and chocolate chips into mixture by hand. Drop by teaspoon full on sprayed baking sheet. Bake in preheated 350 degree oven 9 to 10 minutes. Remove when edges are brown. Makes about 4 dozen cookies depending on size you make them.