Crunchy Drop Cookies Recipe

5 1 1
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Crunchy Drop Cookies Recipe

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5 1 1
Publisher Photo
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.
MAKES:
63 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
63 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Crunchy Drop Cookies in Quick Cooking January/February 2000, p55

Nutritional Facts

2 each: 128 calories, 8g fat (3g saturated fat), 11mg cholesterol, 97mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 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 sweetened shredded coconut
  • 1/2 cup chopped walnuts
  1. 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.
  2. 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.
Originally published as Crunchy Drop Cookies in Quick Cooking January/February 2000, p55

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MY REVIEW
jan1234 User ID: 1924825 84282
Reviewed Jul. 25, 2012

"One of my favorite cookie recipes. I leave out the nuts and add 1 1/2 cups chocholate chips."

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