“From Food & Family Spring 2007. I made these without the coconut by increasing both the oatmeal and cereal amounts. It changes the recipe, but it still made for a really good cookie that was crisp around the edges with a soft and chewy center.”
READY IN:
36mins
SERVES:
48
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Mix flour, baking powder, baking soda and oats; set aside.
  3. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
  4. Add egg and vanilla; mix well.
  5. Gradually add flour mixture, beating until well blended after each addition.
  6. Add cereal, coconut and raisins; stir until well blended.
  7. Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  8. Bake 14 to 16 minutes or until lighty browned.
  9. Cool on baking sheets 3 to 4 minutes; remove to wire racks.
  10. Cool completely.
  11. Store in tightly covered container at room temperature.

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