Robert S. Cooper
I got this cookie recipe with the wacky name from my Aunt Laura, who can’t remember who gave it to her. So these cookies have no home and no mama. They’re chewy, crisp, sandy, rich, buttery, and light, all at the same time. It’s hard to stop eating them, so it’s a good thing the recipe really does make a hundred cookies. They have a secret ingredient: crunchy Rice Krispies.
Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
The bigger the cookies are, the chewier and softer they’ll be.
If you want to make smaller cookies, use a teaspoon of cookie dough rather than a tablespoon. The smaller cookies bake much faster; start checking at 9-minutes.
If your crisp cookies get soft, you can re-crisp them on a baking sheet in a 300 degree F oven for about 5 minutes.
- 3 1/2 Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon cream of tartar
- 1/2 Teaspoon salt
- 1/2 Pound butter, softened
- 1 Cup white sugar
- 1 Cup light brown sugar
- 1 Cup vegetable oil
- 1 large egg
- 1 Teaspoon pure vanilla extract
- 1 Cup old-fashioned rolled oats
- 1 Cup sweetened coconut flakes
- 1 Cup chopped pecans
- 2 Cups semisweet chocolate chips
- 1 Cup puffed rice, such as Rice Krispies
Set the oven to 350 degrees F and adjust the rack positions to the top and lower thirds. Line two baking sheets with parchment paper.
Mix together the flour, baking soda, cream of tartar, and salt in a bowl and set aside.
In a large bowl, with an electric mixer on medium speed, cream the butter and the two sugars until light and fluffy, 3 to 5 minutes. Add the oil, egg, and vanilla and mix well. On low speed, add the flour mixture and then the remaining ingredients one at a time, beating until everything is mixed in well.
Measure out a tablespoon of cookie dough, roll it into a ball, and place it on one of the cookie sheets. Repeat to make more cookies, leaving at least 1-inch between them. Flatten each cookie with a fork to about 1/8-inch thick.
Bake, rotating the sheets at the halfway mark, until the cookies get slightly golden around the edges, 12 to 14 minutes. I like them chewy, so I cook them closer to the 12 minute mark; if you want them crisper, bake for 14 minutes. Don’t over-bake. Cool the cookies on the pans for 5 minutes, then turn out onto a rack to cool completely. Let the baking sheets cool completely between batches and repeat with the remaining dough.
Store in well-sealed tins.