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Crunchy Drop Cookies

Crunchy Drop Cookies
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.
63 ServingsPrep: 30 min. Bake: 10 min.

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.
© Taste of Home 2013

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Crunchy Drop Cookies (continued)

Nutrition 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.
© Taste of Home 2013