Recipe by For Goodness Bake!
After spotting dried pineapple pieces at the grocery store, I had the idea of baking cookies which were different than the ordinary oatmeal raisin cookie. The rice krispies give them a nice crunch, but they are still chewy and soft with the coconut. Any type of dried fruit can be substituted for the pineapple pieces that I suggest. These cookies are sweet, so you may reduce the amount of sugar used, although I have not tried it. This batter is easily doubled.
- 118.29 ml butter or 118.29 ml margarine, softened
- 236.59 ml brown sugar
- 1 large egg
- 2.46 ml vanilla
- 236.59 ml flour
- 1.23 ml baking powder
- 236.59 ml Rice Krispies
- 118.29 ml chocolate chips (more if desired)
- 118.29 ml shredded coconut
- 177.44 ml dried pineapple, cut to size
Directions See How It's Made
- Preheat oven to 350°F and lightly spray cookie sheet with cooking spray.
- Combine butter and brown sugar until light and fluffy.
- Beat in egg and vanilla; mix well.
- Sift together flower and baking powder, gradually incorporate into wet mixture.
- Fold in remaining ingredients.
- Drop heaping spoonfuls or roll 1 inch balls of batter onto cookie sheet; bake 15 minutes until tops are golden brown.