With a name that recalls the West, this recipe originates in Montana. The combination of oatmeal, coconut, and crisped rice cereal makes a delicious cookie. There are many variations and other ingredients can include chocolate chips, dried fruits, or other dry cereals. This original recipe delivers a sweet and crunchy treat that’s easy to make.
Recipe Servings: 48
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups brown sugar
- 1 cup butter
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1 cup dried shredded coconut
- 2 cups flour
- 2 cups dry oatmeal
- 2 cups crisped rice cereal (like rice Krispies)
Directions
- Preheat oven to 350°F.
- Blend together butter and brown sugar.
- Beat in the eggs.
- Add baking soda, baking powder, salt, vanilla, and coconut. Mix well.
- Stir in flour and oatmeal. Mix well.
- Blend in crisped rice cereal.
- Drop dough by tablespoonfuls onto an ungreased baking sheet, leaving at least 2 inches between cookies.
- Bake for 12–15 minutes
Notes
If cookies come out too chewy, place them in a sealed container with a slice of bread, and leave them overnight.
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