We first had these cookies when we visited my friend, Jane Bruce, a few years ago. they immediately became a favorite. The name isn't quite accurate for me since I had to buy a box of Rice Krispies in order to make them. The only size box that the grocery store had was enormous. I guess I will be making these a lot in the months to come.
CLEAR-THE-CUPBOARD COOKIES
(makes 4 1/2 dozen)
- 1 cup shortening [I used butter]
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 large eggs
- 2 cups all-purpose flour
- 1 cup uncooked regular oats
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup flaked coconut
- 1 cup crisp rice cereal
- 1 teaspoon vanilla extract
- 1 cup chopped pecans(optional), toasted
Beat shortening at medium speed with an electric mixer until fluffy and add sugars, beating well. Add eggs, beating until blended.
Combine flour and next four ingredients; gradually add to sugar mixture, beating until blended. Stir in coconut, cereal, vanilla, and, if desired, pecans. Drop by tablespoonfuls on to baking sheets.
Bake in batches, at 350 degrees for 10 minutes or until lightly golden. Remove to wire racks to cool.
Variations: Add chocolate or butterscotch chips or dried cranberries or raisins.
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