About this recipe:These cookies are so good that it's hard to eat just one. They are buttery, chewy, crunchy and packed full of oats, coconut, rice cereal and chocolate chips.
Makes: 24 cookies
145g dark brown soft sugar
200g caster sugar
1 teaspoon vanilla extract
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
160g porridge oats
75g desiccated coconut
55g crisp rice cereal, such as Rice Krispies
170g plain chocolate chips
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Method Prep:25min › Cook:10min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease baking trays.
In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oats, coconut, rice cereal and chocolate chips. Drop heaped spoons of the batter onto the prepared trays.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.