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These cookies are light and tasty filled with all sorts of goodies including coconut, oatmeal and rice krispies. With a “cuppa” this and a cup of that mixed in, they are sure to win you over!
Combine a cup of this, a cup of that to make a batch of these delicious cookies. These buttery cookies are loaded with goodies and taste amazing.
If you came hear thinking I was referring to a “cuppa” tea or coffee, they happen to be great with those as well. You will find these cookies are perfect for just about any occasion. Bake up a batch to see for yourself.
I found the recipe for these fabulous cookies in an old church cook book. It includes several favorites from my own family along with some from other families in our area.
I have had the best luck with recipes from that book. They are all favorites from families we know and love.
Isn’t that the way with those church fundraiser cookbooks? They are always loaded with such gems, especially if it is an old country church like this one.
So I was not particularly surprised how good these cookies were. Even the non-coconut lovers enjoyed them.
The ingredient list for these cookies may seem a bit long, but it is really a list of pretty common pantry staples. You might already have on hand anyway.
So don’t scroll down to the recipe card and let the length deter you. It really isn’t as crazy as it might first appear.
In fact you might be looking for the perfect use for that little bit of this and that you have laying around. The best part is the recipe makes a lot of cookies without any superb effort.
So, they are a great way to help round out those cookie trays you are bringing to holiday parties, neighbors and coworkers. They are also perfect for lunch boxes or gatherings any time of year.
I whipped up a batch for our chili cook-off and they were perfect for munching on between yard games and after a bunch of chili. I also took a tray to share with my coworkers.
A couple of dozen cookies didn’t even make it through the day. The rest I placed in some air-tight freezer bags and threw them in the freezer.
My husband has been working around the clock. So I pulled some out for him and the guys to snack on not too long ago.
I kept a couple aside, you know for quality assurance sake. They were still great!
So feel free to make them ahead and freeze them for when you need a little pick me up! I also love freezing balls of cookie dough to bake later.
Just scoop balls of dough onto cookie sheets and freeze for at least a couple of hours. Then put the balls of dough in a freezer bag.
When you are ready, just grab some balls of frozen dough. You can bake them straight from the oven if you’d like, but they might not quite as flat and airy.
Just keep an eye on them as they bake. They may take an extra minute or two to bake through and get that beautiful light golden color.
Alternatively, place them on a cookie sheet and let them thaw for a half hour before baking. That will help them spread into the flat cookies you see in the pictures.
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter
- 1 cup cooking oil
- 1 cup crisp rice cereal
- 1 cup coconut
- 1 cup oatmeal
- 1 teaspoon vanilla
- 2 eggs
- 3.5 cups flour
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- Preheat your oven to 350°F and get your cookie sheets ready.
- Cream together sugars and butter. Add oil, eggs and vanilla and beat to mix.
- Stir in dry ingredients until completely mixed.
- Drop by rounded teaspoon full (I used my small cookie scoop) onto cookie sheets.
- Bake for 10-12 minutes.
- Cool on cookie sheet for 5 minutes then remove to a wire rack until completely cool.
The baked cookies freeze great!
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Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 80mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.
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