My favorite fall harvest cookies are loaded with coconut, oats and crispy rice cereal. These October Cookies are chewy and crunchy and everything a good cookie should be!
Chewy, Crunchy October Cookies
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! 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!
Cookies with Coconut
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!
Now I bake with coconut all the time. If you love coconut, you should really try my Coconut Pecan Chocolate Chip Oatmeal Cookies. They’re another amazing, must-try treat. So is my Coconut Cream PIe. Or these Cranberry Coconut White Chocolate Bars. Or… you get the picture.
October Cookies Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter, room temperature
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extra
- Old fashioned oats
- Crispy rice cereal
- Sweetened coconut flakes
Supplies:
How to Make October Cookies
- 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 dry ingredients and beat until just combined.
- Beat in the oatmeal, crispy rice cereal and coconut flakes.
- 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.
How to Store October Cookies
Store cookies in an airtight container at room temperature for up to one week.
To freeze baked cookies, cool completely. Place in a freezer-safe container or baggie with parchment paper between each layer of cookies. Freeze for up to 2 months.
Cookies can also be wrapped individually in plastic wrap and then placed in a freezer-safe container or baggie.
When ready to enjoy, unwrap or remove from container. Then place in a single layer on a platter. Cover loosely with plastic wrap and defrost at room temperature.
More of My Favorite Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
- Loaded M&M Cookies: A mouthful of mini chocolate candies in every bite! These Loaded M&M Cookies are chewy, chocolatey and totally delicious!
- My Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
- Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
- Carrot Cake Cookies: Topped with a white chocolate drizzle, these Carrot Cake Cookies are so delicious and perfect for anytime baking!
- And more!
If you make these October Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
October Cookies
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 30
- Category: Dessert
Description
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!
Ingredients
- 1 and 1/2 cups 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 large eggs
- 2 teaspoons vanilla
- 2 cups old fashioned oats
- 2 cups crispy rice cereal (such as Rice Krispies)
- 1 cup sweetened coconut flakes
Instructions
- 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 flakes.
- 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.
Hi Maegan!
I love your recipes! (And your books!)
I noticed the October cookies don’t have salt in the recipe. Is that correct? I’m so excited to try this recipe, but want to make sure I’m not missing something.
Thank you for sharing your amazing recipes!
Hi Patti! Awww, thank you for your sweet message! I hope you continue to enjoy my recipes and cookbooks for years to come. Yes, that is correct. I don’t add salt to this recipe as all of the mix-ins provide enough balance to the overall taste. Feel free to add a little salt, if you prefer your cookies to have a noticeable saltiness. I hope you enjoy!