100 Cookies Recipe

This 100 Cookies recipe originally ran on my blogspot blog January 2, 2011.

Christmas has come and gone, and while I made a handful of chocolates and cookies to give away as gifts to teachers and neighbors, the inevitable time crunch meant that the 100 Cookies had to wait until the week after Christmas. The 100 Cookies are sandy and buttery, with crunch from Rice Krispies, oats and Heath Bar toffee bits. The coconut makes them reminiscent of a Ranger cookie, another oldie-but-goodie. If you’re coconut-averse (but not allergic), give them a try – the coconut kind of melts into the cookie – there are no discernible shreds.

I’m not sure why they’re called “100 Cookies.” My guess is because the recipe yield is close to 100, which puts it on my holiday must-bake list (as long as I get started on time). Assemble the ingredients once, dirty up the kitchen once, and you have more than enough cookies to package up and distribute to friends, family and co-workers. This cookie keeps well and would be a nice addition to a lunchbox.

100 Cookies Recipe

Ingredients:

3 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

¾ teaspoon salt

1 cup (2 sticks) unsalted butter

1 cup granulated sugar

1 cup dark brown sugar, lightly packed

1 cup vegetable oil

1 cup Rice Krispies cereal

1 cup sweetened flaked coconut

1 cup old-fashioned oats

1 egg

1 teaspoon vanilla extract

8 oz. Heath Bar toffee bits

Instructions:

1. Heat oven to 350 degrees Fahrenheit. In a medium bowl, combine flour, baking soda, cream of tartar and salt. Set aside.
2. Cut butter into tablespoon-size chunks. In a large mixing bowl, combine sugars, butter and oil. Blend well, until butter is in small pieces or creamed with sugar. Add Rice Krispies, coconut, oats, egg and vanillla. Gradually add dry ingredients and mix well. Fold in toffee pieces. Dough will be stiff; you may need to use your hands to incorporate the last of the ingredients.
3. Using a cookie scoop or teaspoon, drop by rounded teaspoon onto cookie sheet. Bake for 12 minutes at 350 or until slightly golden around the edges. Let cool on wire rack. Keep at room temperature in an airtight container.

More A Cook and Her Books Recipes

No shortage of sweets on my blog. Give my Fig Skillet Cake a try when you have fresh figs on hand. My Meyer Lemon Cheesecake with Biscoff Crust is a winner of a recipe, too.

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