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Makeover Crispy Oat Cookies

Total Time

Prep/Total Time: 30 min.


5 dozen

This revised recipe makes a smaller batch than the original but yields cookies the same size as the original. The trimmed-down treats have 40% fewer calories and just half the fat and saturated fat of the original. So nibble one of these cookies anytime.—Taste of Home Test Kitchen, Greendale, Wisconsin
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  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1 cup sugar, divided
  • 1 tablespoon water
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1-1/2 cups crisp rice cereal
  • 1 cup quick-cooking oats
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup chopped walnuts


  1. In a bowl, beat the butter, oil 3/4 cup sugar and water. Beat in egg and vanilla. Combine the flour, cornstarch, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts (dough will be sticky).
  2. Shape into 1-in. balls; roll in some of the remaining sugar. Place dough 2 in. apart on baking sheets coated with cooking spray. 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.

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