Eighteen Dozen Cookies-Part 2

I first tasted this cookie at one of our after-church coffee hours.  I loved it so much that I tracked down the lady who brought the cookies and hounded her for several weeks until she gave me the recipe.  She did not have a name for the recipe.  I have since found this same cookie recipe under different names, such as Pantry Cookies, on the internet.  I also found this recipe in a Taste of Home cookie book, and that is the name I used.  This is kind of a cross between a crispy and a chewy cookie.  I think that is due to the Rice Krispies and the coconut.  I sometimes toast the coconut and the walnuts together for a slightly different flavor cookie.  That takes about 8 minutes in a 350 degree oven.  Watch carefully, checking at 5 minutes.  Warning:  these are very addictive.

Coconut Krispies
1 c. sugar
1 c. brown sugar
1 c. butter or margarine, softened
1 c. vegetable oil
1 egg
1 t. vanilla
1 t. salt
1 t. baking soda
3 1/2 c. flour
1 c. Rice Krispies (can be generic brand)
1 c. oatmeal (quick or regular)
1 c. coconut
1/2-1 c. chopped walnuts

Preheat oven to 350 degrees.  Cream sugar, brown sugar, butter and oil together until well blended. Add egg and vanilla.  Combine flour, salt, and baking soda.  Add to creamed mixture. Add remaining ingredients.  Drop onto ungreased cookie sheet and bake for 12-15 minutes.  Makes about 6 dozen.


Wisdom Gained from Experience:  This dough cannot be stored to bake later.  The oil separates from the rest of the dough and is difficult to mix back in.

Enjoy.  Back tomorrow with the third recipe