 | | Directions |
- Preheat oven to 375° F.
- Cream shortening and sugars together.
- Add eggs one at a time until each is incorporated.
- Add vanilla and water and beat until light and fluffy.
- Sift together the flour, baking soda, baking powder and salt. Slowly add this to the batter until combined.
- Mix in the coconut, oatmeal and rice crispies. You may need to use a wooden spoon for this part instead of a mixer because the dough becomes somewhat stiff.
- Mix in the chocolate chips.
- Using a medium (approximatley 2 teaspoon) cookie scoop, drop batter onto prepared cookie sheets and bake in a preheated oven for approximately 10 minutes or until the edges are nicely browned.
- Remove to a cooling rack. Store in an air tight container.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: mixing bowl, cookie sheets
|  | | Ingredients | | - | | 1 cup shortening - at room temperature |
| - | | 1 cup sugar |
| - | | 1 cup brown sugar - packed |
| - | | 3 eggs |
| - | | 1 teaspoon vanilla |
| - | | 2 teaspoons water |
| - | | 3 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 2 cups oatmeal |
| - | | 2 cups rice crispies cereal |
| - | | 1 cup coconut |
| - | | 12 ounces chocolate chips |
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