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| CHOCOLATE CHIP COOKIES WITH RICE KRISPIES AND COCONUT | |
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1 c. sugar 1 c. brown sugar 1 c. butter 1 c. oil 1 egg 2 tsp. vanilla 1 tsp. coconut flavoring 3 1/2 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cream of tartar 1 c. oatmeal 1 c. coconut 1 c. Rice Krispies 6 oz. chocolate chips 1 c. nuts (optional) Mix as usual. Roll into balls and bake in a preheated 375°F oven for 8-12 minutes (do not overbake). | |
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Super simple. Not messy. I omitted butter, add coconut oil in its place, and added 1 more tsp vanilla (didn't have coconut flavor). The raw dough is phenomenal. It stays crumbly until you pack it together into balls. I made ours into 1 1/2" balls.
Baking:
Baked until a slight golden brown appeared. Took the full 12 minutes on our fast "too hot" oven.
Final product:
Light, buttery texture. Melt in your mouth. The Rice Krispies actually stay crisp. Crunch, sweet, salty, buttery. About 4 dozen give or take. These bake and stay relatively ball-formed.
What I would change now that I know:
Add in one more egg. Keep the dough covered the entire time not using (it dries out pretty quickly, so your last balls are terrible to pack together). Going to try butterscotch instead of chocolate next time. These are very delicious.