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.
