Description
These buttery vanilla cookies are chewy yet crisp, delicate yet hearty, stuffed with coconut, crispy rice cereal, and oats.Â
Ingredients
2 cups all-purpose flour
1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
3/4 cup brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs + 1 yolk, room temperature
2 tsp vanilla extract (not imitation)
2 cups quick oats
1 cup unsweetened flaked coconut
2 cups crispy rice cereal
(optional) 1 cup total add-ins: Â chocolate chips or chunks, dried cherries, chopped peanuts
Instructions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.Â
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, or the bowl of a stand mixer, combine the butter with the brown and white sugars and beat until light and fluffy, about three minutes. Add the eggs and yolk one at a time, until each is incorporated. Stir in the vanilla.Â
Slowly add the flour mixture and mix until thoroughly combined. Fold in the oats, crispy rice, coconut, and any other add-ins. Â
Using a medium cookie scoop, scoop 2-TB balls of dough and place them on the prepared baking sheets, 2 inches apart. The longer the dough sits, the more it will dry out; if this happens, press the dough balls together with your fingers and flatten slightly on the baking sheet.Â
Bake at 375 degrees for 10-12 minutes, until the edges are beginning to brown. Let cool for a minute or two on the baking sheet, then transfer to a cooling rack.
Store at room temperature in an airtight container.Â
Notes
… Since these cookies don’t spread much, you can easily make larger, bakery-size ones if you prefer
