Chocolate Chip Crunch Cookies

These chewy, crunchy cookies are packed with chocolate chips, oats, coconut, and crisp rice cereal––delivering a delightful combination of textures and rich flavor in every bite.

Recipe Information

Total Time:

Yield:

7 ½ dozen

Ingredients

1 cup butter, softened

1 cup vegetable oil

1 cup brown sugar

1 cup granulated sugar

1 egg

2 teaspoons vanilla extract

3½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup quick or old-fashioned rolled oats

1 cup flaked or shredded coconut

1 cup crisp rice cereal

1 12-ounce package (2 cups) semisweet chocolate chips

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Directions

In a large mixing bowl, beat together butter, oil, and sugars. Add egg and vanilla; beat well. Stir together flour, salt, baking soda, and cream of tartar; beat into butter mixture. Stir in oats, coconut, rice cereal, and chocolate chips.
Use a small cookie scoop or tablespoon to drop 1-inch balls of dough about 2 inches apart onto a lightly greased cookie sheet. (Cookies will spread.) Bake in a preheated 350°F for 9 to 10 minutes or until no imprint is left when lightly touched with a finger. (Cookies do not get brown on top).
Remove cookie sheet from oven and allow to cool 1 to 2 minutes before transferring cookies to a wire rack to cool completely.