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

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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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

83.7 calories; 0.9 g protein; 10.1 g carbohydrates; 5.2 mg cholesterol; 65 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2012
I cut this recipe in half back to 36 servings. No shortening on hand today I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy. Baked at 350 my cookies were done at just about 9 minutes. I let them cool on the baking sheet for a minute or so to let them firm up before I pulled them off of the baking sheet just so that they wouldn't break apart. These look wonderful and taste even better. I loved that I didn't have to chill the dough it was ready to go right out of the mixer. Great little cookie recipe! Read More
(23)

Most helpful critical review

Rating: 2 stars
06/24/2003
these were nothing special. they are not very chewy ( i did not over-bake and am storing in airtight container). Also they are way too sweet in my opinion. If you are looking for a coconut cookie then the "chewy coconut cookie" recipe on this site is better and if it's oatmeal cookies you are after there are tonnes of good recipes to use. I won't be making these again. Read More
(1)
21 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/12/2012
I cut this recipe in half back to 36 servings. No shortening on hand today I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy. Baked at 350 my cookies were done at just about 9 minutes. I let them cool on the baking sheet for a minute or so to let them firm up before I pulled them off of the baking sheet just so that they wouldn't break apart. These look wonderful and taste even better. I loved that I didn't have to chill the dough it was ready to go right out of the mixer. Great little cookie recipe! Read More
(23)
Rating: 5 stars
07/12/2012
I cut this recipe in half back to 36 servings. No shortening on hand today I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy. Baked at 350 my cookies were done at just about 9 minutes. I let them cool on the baking sheet for a minute or so to let them firm up before I pulled them off of the baking sheet just so that they wouldn't break apart. These look wonderful and taste even better. I loved that I didn't have to chill the dough it was ready to go right out of the mixer. Great little cookie recipe! Read More
(23)
Rating: 5 stars
06/21/2012
This cookie contains everything except the kitchen sink! I re-calculated the serving size to 18 and wish I had made more. They are delicious - the different textures create a pleasant tasting experience - they are chewy sweet crunchy crispy nutty and bake up to a beautiful golden color. I used a small cookie scoop and scooped the dough onto parchment lined baking pans. I baked for 10 minutes at 350 degrees allowed them to cool and then lifted them right off the paper. This is a keeper and next time I make them I may add a few dried cherries or cranberries and chocolate chips. This recipe has unlimited possibilities and I'm glad I found it. Thanks Vonieta Sogner for sharing! Read More
(9)
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Rating: 5 stars
06/04/2003
These are yummy cookies! I used margarine instead of shortening and regular oats instead of quick cooking. Also I didn't have parchment paper but I wish I did because they are very hard to remove. I tried grease and aluminum foil but they both worked only so-so. I also omitted the nuts for my husband's sake and they were yummy. May try adding raisins next time. Very sweet flat chewy cookie. Enjoy! Read More
(3)
Rating: 5 stars
07/18/2007
This cookie recipe is my favourite one on this website. I have made it for every picnic and party this summer and everyone just raves about them. A number of people have said that they are the best cookies they ever tasted! A word of caution the orginal recipe makes a lot of cookies but don't worry they won't last long! You'll love them! Read More
(2)
Rating: 5 stars
03/07/2008
This is a delicious cookie! I made this cookie last weekend. I enjoy trying a new cookie each time that I bake along with an old stand-by. I wasn't sure how it was going to turn out with the shortening instead of butter but it works. The shortening and sugar do not really "cream" together. They blend into a grainy mixture. I mixed the rest of the ingredients with ease. These cookies came out of the 350 oven soft as described in the recipe. I left them on the baking sheet for about 10 minutes before moving to a cooling rack. Make sure to let them rest for a little because they will fall apart otherwise. Wow! These cookies are so chewy and have so many textures. A few people thought that they had toffee in them. They loved the name too! My boyfriend is a big Chocolate Chip fan but found these to be delicious. My co-workers enjoyed these immensely. A few people sought me out for more! I will make these again! Read More
(2)
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Rating: 5 stars
10/26/2005
Fabulous cookies. Read More
(1)
Rating: 5 stars
12/01/2014
Very good but they thin out and drop as they cool. Read More
(1)
Rating: 5 stars
06/09/2005
These cookies are fantastic! I altered the recipe slightly: I took advice from other reviews and reduced both sugars to 3/4 cup each I used 1/2 cup butter and 1/2 cup butter flavored shortening I used old fashioned oats instead of quick oats and I had to add 1 cup of milk chocolate chips to help with my chocolate addiction. They turned out perfectly! Great recipe. Read More
(1)
Rating: 2 stars
06/24/2003
these were nothing special. they are not very chewy ( i did not over-bake and am storing in airtight container). Also they are way too sweet in my opinion. If you are looking for a coconut cookie then the "chewy coconut cookie" recipe on this site is better and if it's oatmeal cookies you are after there are tonnes of good recipes to use. I won't be making these again. Read More
(1)