Family Favorite Cookies

I assume this recipe came from a package of Country Crock spread. It originally called for 2 sticks of Country Crock Spreadable Sticks, but I use butter instead. I recently learned I'm allergic to nuts, so I really like the oats and Rice Krispies in this recipe. It gives the cookies what I'd miss in a chocolate chip cookie without nuts. Since there's only a cup of each, they don't overpower the cookie either. I don't like coconut very much so I probably will omit it the next time I make these.

• Ready In: 34 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter
• 1  cup  packed brown sugar
• 1⁄2 cup sugar
• 2  large eggs
• 1  teaspoon vanilla
• 1 (12 ounce) package  semi-sweet chocolate chips
• 1  cup  Rice Krispies
• 1  cup flaked coconut
• 1  cup oats

Directions

1. Preheat oven to 350 degrees.
2. In small bowl, combine flour, baking powder, baking soda and salt.
3. In large bowl, beat butter and sugars until light and fluffy, about 3 minutes.
4. Beat in eggs and vanilla.
5. Beat in flour mixture until blended.
6. Stir in chocolate, cereal, coconut and oats.
7. On ungreased cookie sheet, drop dough by rounded tablespoons, 2 inches apart.
8. Bake 12 minutes or until lightly golden and edges look crisp.
9. Let stand on wire rack for 2 minutes then remove from sheets to cool completely.