Everyone seems to enjoy this recipe for filled avocados. I wish it would be transmitted. When I cook it with chicken, we like it as a main meal. When I don’t have chicken, I serve it as a side. After that, we’ll serve it with grilled chicken.
| Prep Time: | 13 mins |
| Cook Time: | 15 mins |
| Total Time: | 28 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup butter
- 1 teaspoon cream of tartar
- 1 cup vegetable oil
- ½ teaspoon salt
- 1 cup packed brown sugar
- 1 cup white sugar
- 3 teaspoons vanilla extract
- 1 cup quick cooking oats
- 1 egg
- 1 cup semisweet chocolate chips
- 3 ½ cups all-purpose flour
- 2 cups crisp rice cereal
- 1 teaspoon baking soda
- 1 cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Mix ingredients in the order given in the ingredients list.
- Roll into balls and place on cookie sheet. Press down with glass which has been buttered and dipped in sugar.
- Bake cookies in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 126 mg |
| Sugars | 15 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not fond of chocolate chips, so I substituted chopped pecans! These are light and oh….so delicious!!!
A really blah cookie. Too crumbly. Plain ol’ chocolate chip cookies are much, much better than this mess.
Made this cookie exactly like recipe said except I used 1/2 butterscotch chip and 1/2 choc chip. They turned out really good! Only one bit of advice….cool cookie completely on cookie sheet before transferring. The first batch broke up when I tried to take them off the sheet. After letting them cool completely, I had no problem with that. I think next time I will use all choc chips. The butterscotch made them very rich. Also thought of a choc. drizzle on top might be good….for you choc lovers! 🙂 I would make these cookies again.
Love the taste and texture of these cookies. I used white chocolate chips instead of milk chocolate and they were great. I was able to make about 5 dozen good size cookies with the recipe for 3 dozen.
these cookies got rave reviews from the servicemen/women I sent them to overseas.They arrived intact and still moist and chewy..got request for more ASAP…I used the recipe as printed…I will be making them again!!!
These cookies are great, they actually get 5 stars for taste, but mine are a little crumbly so I only gave them 4 stars. The texture is great, they are soft but have a crunch from the crispy cereal. I used 1 c chocolate chips and 1/3 c peanut butter chips. And I baked for 13-14 minutes. I will keep this recipe for a long time. And it made a large batch!
These cookies are great! I’ve made them a couple of times already. They are chewy, light and delicious. The whole family loves them. Plus this recipe makes a lot of cookies. I followed the recipe just as it is printed, and they turned out perfect. I only baked them till they were a very light brown.
I think my expectations may have been set too high. I was really disappointed in the texture. The flavor wasn’t bad, but my cookies turned out really crisp. I used real butter so I don’t know if that made a difference.
Very tasty. I used butterscotch chips and white chocolate chips. I increased the amount of chips because it sounded low, but I was wrong, I wouldn’t use any more chips than recommended next time. You can’t tell by looking or by tasting that there is any oatmeal.