Crackerjack Cookies
Oats, rice and wheat never tasted so good in these easy and delicious Crackerjack Cookies. A great drop cookie recipe for any occasion. For more delightful dessert recipes, check out these Churros.
Servings 60
Baking Temp 350°F
Equipment
- Large mixing bowl
- Mixer or Large Spoon
- Teaspoon
- Large baking sheet
Ingredients
- 1 cup (2 sticks) unsalted butter or margarine, softened
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour, unsifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups old-fashioned rolled oats, dry
- 2 cups Kellogg’s® Rice Krispies cereal*
- 1 cup sweetened coconut flakes
Instructions
Making the Crackerjack Cookies
- In bowl of mixer, cream the butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs and vanilla. Mix well.
- Sift flour, baking powder and baking soda together. Combine flour and egg mixture.
- Stir in oats, cereal, and coconut. Mix well.
- Drop by heaping teaspoonfuls about two inches apart onto greased or parchment-line baking sheets.
- Bake in preheated 350°F oven 10 – 13 minutes or until lightly brown. The internal temperature of the cookie should register 175°F – 185°F. Let cookies cool on cookie sheet 3 – 5 minutes before removing cookies to wire rack.
- Makes about 5 dozen cookies.
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