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October Cookies

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  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 24
  • 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!


  • 11/2 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


  1. Preheat over to 350°F. Line two cookie sheets with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder, and baking soda. Set aside.
  3. 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.
  4. 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.