This cookie has a sweet and chewy outside and a crispy inside. Truly the best of both worlds! It is loaded with chocolate chips, coconut, oats, and rice krispies. After researching the history of the cookie, many variations have been done to this cookie, but I just stuck to the original recipe minus the nuts (my kids hate nuts in their cookies) and they turned out fantastic!
Please also try my other amazing cookies such as lotus biscoff stuffed cookies, chewy and crispy dark chocolate cookies, and amazing pastel unicorn cookies.
Why you will love these famous cookies!
- They are chewy and crispy
- Sweet and salty
- A cookie fit for a president
- Very versatile and can accommodate anyone's palate
- Famous, need I say more?
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Old fashioned oats
- Chocolate chips
- Rice krispies
Step by step instructions
Make the batter: Preheat the oven to 350 degrees. Line 2 baking sheets with either parchment paper or foil. Set aside.
In a small mixing bowl, whisk together the flour, baking soda and powder and salt. Set aside.
In another large mixing bowl, cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla extract and mix until combined.
Add the dry ingredients to the butter/sugar mixture and mix until incorporated. Mix in chocolate chips, coconut, and rice krispies until well combined.
Bake the cookies: Drop large spoonfuls onto prepared baking sheets. Bake for 8-10 minutes or until edges around the cookies are a slight golden color.
Transfer to wire rack to completely cool. Serve and enjoy!
Substitutions and variations
- Add in pecans or peanuts if you prefer nuts in your cookies
- Can make larger size cookie by using a ice cream scooper, just know that baking times may vary
- Add in different flavors of chips such as milk chocolate, white chocolate, or even butterscotch chips
- Substitute vegetable shortening for butter
- Make into cookie bars by using a 9x13 pan
Frequently asked questions
It is basically a souped up oatmeal cookie with added nuts and everything but the kitchen sink.
Store in an airtight container for up to a week. Wrap leftover cookie dough in a log and freeze for up to 3 months.
- 1 Electric mixer
- 2 Baking sheets
- Mixing bowls
- Measuring cups and spoons
- 1 Silicon Spatula
- Parchment paper
- 1 cup unsalted butter room temperature
- 1 cup brown sugar light or dark
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups old fashioned oats
- 1 cup semi-sweet chocolate chips
- ½ cup unsweetened coconut
- 1 cup rice krispies
- Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda and powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and both sugars until light and fluffy. Add in eggs one at a time, beating well after each addition. Add in vanilla extract and mix until well combined.
- Add dry ingredients to the butter mixture and mix until completely incorporated. Next, mix in the chocolate chips, coconut, oats, and rice krispies.
- Place spoonfuls onto prepared baking sheet. Bake for 8-10 minutes or until the edges of the cookies are a slight golden color. Cool for 5 minutes on baking sheet and then transfer to wire rack to complete cooling process. Serve and enjoy!
- Store in an airtight container for up to 1 week
Yummy cookie recipes!
- The best stuffed cookies with funfetti sprinkles
- Ferrero rocher cookies
- Vegan cranberry orange cookies
- Vanilla toffee pudding cookies
Fun fact of the day!
For the first time in history there are more people over 64 than children younger than 5.
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