A chewy cookie that is made from crispy rice cereal, coconut, and dried dates or raisins added to a cookie dough. Quick to make drop cookie. This recipe has been around for a long time and this version is the original that I brought home from Girl Scouts when I was a little girl. It brings back memories of making these for a cooking badge. I still enjoy eating these yummy cookies and giving them away as gifts.
- 1 cup butter or margarine softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups flour
- 2 cups flaked coconut
- 2 cups chopped dates or raisins
- 4 cups of crispy rice cereal
Preheat oven to 375 degrees. Prepare cookie sheets with parchment paper or vegetable spray.
Sift flour with salt, baking powder and baking soda in a bowl and set aside. In a large electric mixing bowl beat butter, sugar, brown sugar, eggs and vanilla until light and blended. Add flour mixture half at a time. Mix in coconut and dates. Hand stir in cereal until mixed. Drop by tablespoons to prepared cookie sheets. Bake at 375 degrees for 12 minutes until cookies are lightly brown on the edges. Watch the first batch so the cookies don’t over bake. Every ovens are different. Cool on rack.