Rating: 4.5 stars 4.7
21 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

A soft chewy cookie that is good in picnic lunches, afternoon tea or served with a tall cold glass of lemonade.

Recipe Summary

Servings:
72
Yield:
5 to 6 dozen
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs.

  • Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut and nuts. Mix to combine.

  • Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers.

Nutrition Facts

84 calories; protein 0.9g; carbohydrates 10.1g; fat 4.7g; cholesterol 5.2mg; sodium 65mg. Full Nutrition
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