Crispy Oat Cookies Recipe

5 1 1
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Crispy Oat Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
This cookies are a favorite of my family. My mother-in-law, Cindy Malszycki, shared this recipe with me.—Stephanie Malszycki, Ft. Myers, Florida
MAKES:
96 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
96 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1-1/3 cups sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup crisp rice cereal
  • 1 cup quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts

Directions

In a bowl, beat the butter, oil and 1 cup sugar. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts.
Roll into 1-in. balls; roll in some of the remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in remaining sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
Originally published as Crispy Oat Cookies in Light & Tasty April/May 2003, p52

Nutritional Facts

1 each: 82 calories, 5g fat (2g saturated fat), 7mg cholesterol, 72mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1-1/3 cups sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup crisp rice cereal
  • 1 cup quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts
  1. In a bowl, beat the butter, oil and 1 cup sugar. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts.
  2. Roll into 1-in. balls; roll in some of the remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in remaining sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.
Originally published as Crispy Oat Cookies in Light & Tasty April/May 2003, p52

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gnats1222 User ID: 3754874 88405
Reviewed Jan. 8, 2011

"I absolutely love these cookies! They melt in your mouth!"

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