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Crunchy Drop Cookies Recipe

In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal.

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Crunchy Drop Cookies Recipe

Prep: 30 min. Bake: 10 min.

Yield: 63 Servings

30 10 40

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1 cup canola oil
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup crisp rice cereal
1 cup flaked coconut
1/2 cup chopped walnuts

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 128 calories, 8 g fat (3 g saturated fat), 11 mg cholesterol, 97 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Crunchy Drop Cookies in Quick Cooking January/February 2000, p55