My favorite fall cookies are loaded with coconut, oats and crispy rice cereal. They are chewy and crunchy and everything a good cookie should be! Make these October Cookies ASAP, friends!
October is almost over and I just couldn’t let the month go by without sharing one of my favorite fall cookie recipes. And appropriately so, they are called October Cookies!
Our great family friends, the Mayhue’s, have been baking these cookies for us for years. I could always count on a fresh October Cookie almost every time I went to their house. It’s one of their favorite family recipes and we felt so special when they shared the recipe with our family.
As a kid, I thought I didn’t like coconut, but I would eat these cookies like they were going out of style. Once I found out they had coconut in them, I all of sudden started loving coconut. What a coincidence!
In addition to the sweet coconut, these cookies are loaded with oats and crispy rice cereal. They are chewy and crunchy and everything a good cookie should be!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 24 1x
- Category: Dessert
My favorite fall cookies are loaded with coconut, oats and crispy rice cereal. They are chewy and crunchy and everything a good cookie should be!
- 1–1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups old fashioned oats
- 2 cups crispy rice cereal
- 1 cup coconut
- Preheat over to 350°F. Line two cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer, beat the butter, brown sugar and granulated sugar until slightly fluffy, about 1 minute. Add the eggs and vanilla and beat until well mixed. Add the flour mixture and beat until just combined. Beat in the oatmeal, crispy rice cereal and coconut.
- Drop the dough by heaping tablespoonfuls onto the prepared pans, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, rotating the sheets halfway through. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to the wire rack.