It’s been a while since I’ve posted a cookies recipe. They are my favorite thing to make so I try not to overdo it by posting them every other week, although I could easily do so!
Cookie cookbooks are my downfall!
This recipe is unusual for me because it has a secret ingredient I’ve never used in a cookie recipe – the cereal most commonly known as Rice Krispies.
I’m guessing the cookies get their name from the crunch made by the decades-old cereal.
Honestly, I couldn’t taste the cereal, but friends disagreed, saying they really liked the addition. With the pluses of chocolate chips (my addition) and coconut, this cookie is a knockout!
It is such a joy to share homemade goodies. If you share this or other recipes with a group (church, book club, friends, family, other), please let me know. I’d love to see photos of their happy faces!
This rustic, chocolatey recipe was found in a cookbook (no title) published by First United Methodist Church in Decatur, Indiana in 1978. Several other recipes from this small-town cookbook look good enough to share so expect to see more in future posts!
Take care and Happy Baking!
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Cracker Jack Cookies
½ cup margarine
½ cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoon vanilla
1.5 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups oatmeal
2 cups Rice Krispies
1 cup coconut
Cream butter and shortening.
Add sugars, then eggs and vanilla.
Combine dry ingredients; add to sugar mix.
Add oatmeal and coconut, then Rice Krispies by hand. (I added 1 cup chocolate chips)
Drop by spoonfuls onto greased cookie sheet.
Bake 350 for 10-12 minutes.
Yield: 5 dozen
Vintage Eats of Kayleen Reusser 
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