I obtained this recipe from my Aunt Ruby Simpson just before she died in 1975.  It was then, and remains now, a family favourite.  Crispy, but melt in your mouth, the secret is not to over-mix; instead combine just enough to incorporate all the ingredients but leave the Rice Krispies relatively intact.

  • Ingredients:
  • 1 cup butter, soft but not melted
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups oatmeal
  • 1 cup coconut
  • 2 cups Rice Krispies
  • Directions:
  • Preheat oven to 350 degrees Fahrenheit.
  • Add dry ingredients to mixing bowl and mix with fork.
  • Beat eggs lightly and add vanilla. 
  • Add wet ingredients to dry ingredients and mix with spatula until just incorporated. Do not overmix.
  • Add Rice Krispies and mix lightly until incorporated.
  • Drop 1½ tbsp rounds onto lightly greased cookie sheet and bake for 10 minutes until crisp.
  • Remove cookies from oven and allow to cool before enjoying.