Recipe by PanNan
This recipe has oatmeal, Rice Krispies and coconut. Very crispy and yummy. I clipped it from a Southern Living magazine years ago. It's requested time and again at my house. The key to this recipe is definitely the rice krispies. Kellogs (a Michigan based co) introduced these in 1904. This recipe represents the Midwestern U.S.
Top Review by Susan Dillard
These cookies have a great oatmeal taste, are easy to make and have that great crispy on the outside, chewey on the inside texture that I love in cookies! I found it wasn't necessary to flatten them out with a fork, they spread out fine all by themselves. These are a keeper! I think they would also be great with a hint of nutmeg added.
- 1 cup shortening
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups rolled oats, uncooked
- 2 cups crisp rice cereal (Rice Krispies)
- 1 cup flaked coconut
- Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
- Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
- Stir in oats and remaining ingredients.
- Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
- Bake at 350° for 12 minutes.
- Transfer to wire racks to cool.