Cookie Crunchies | Recipes

Cookie Crunchies

(7) Ratings:
Prep Time:
Baking Time:
Makes:about 72 crunchies
Freezing:excellent

The combination of pecans, almonds and crisp rice cereal make these cookies dunkably delicious. Time to stock up on the milk!

Ingredients

3½ cups 875 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking soda
½ tsp 2 mL salt
1 cup 250 mL butter
1 cup 250 mL sugar
1 cup 250 mL packed brown sugar
1 egg
1 cup 250 mL Crisco® Canola Oil
1 tsp 5 mL vanilla extract
1 cup 250 mL Robin Hood Oats
1 cup 250 mL crisp rice cereal
1 cup 250 mL slightly crushed corn flake cereal
½ cup 125 mL flaked coconut
½ cup 125 mL chopped pecans or almonds

Directions

  1. Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. Combine flour, baking soda and salt in medium mixing bowl. Beat butter, sugars and egg together in large mixing bowl, on medium speed of electric mixer until light and creamy. Stir in oil and vanilla. Add dry ingredients, mixing until smooth. Stir in remaining ingredients. Mix well. Drop dough by spoonfuls onto prepared baking sheets.
  3. Bake in preheated oven for 12 to 15 minutes or until light golden. Cool 5 minutes, then remove to wire rack and cool completely.

Nutritional Information

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