Rice Cereal Everyday Cookies

Elaine Douglas


The cookies are light and tasty. They can be frozen after baking. When I serve them to guests someone always asks for the recipe.


☆☆☆☆☆ 0 votes

Makes 6 dozen cookies
20 Min
10 Min


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  • ·
    1 c. butter
  • ·
    1 c. vegetable oil
  • ·
    1 c. granulated sugar
  • ·
    1 c. firm-packed brown sugar
  • ·
    2 large eggs
  • ·
    1 tsp. vanilla
  • ·
    3 ½ c. all-purpose flour
  • ·
    1 tsp cream of tartar or 3 tsp lemon juice or 3 tsp vinegar
  • ·
    1 tsp soda
  • ·
    1 tsp salt
  • ·
    1 c. crisp rice cereal
  • ·
    1 c. quick cooking oats (not instant)
  • ·
    1 c. unsweetened medium coconut
  • ·
    ½ c. chopped pecans

How to Make Rice Cereal Everyday Cookies


  1. Cream butter, oil and sugars. Add eggs and vanilla; beat well.
  2. Combine flour, cream of tartar, baking soda and salt; stir into butter mixture.
  3. Stir in rice cereal, oats, coconut and nuts. Drop by teaspoonful's on ungreased baking sheet, flatten slightly.
  4. Bake at 350 º F. on lower shelf of oven for five minutes. Move to middle of oven and finish baking until lightly browned, about five minutes. Remove from sheets and cool. Makes six dozen crisp cookies.

Printable Recipe Card

About Rice Cereal Everyday Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Heirloom

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