Delicious Drop Cookies
Delicious drop cookies with a crunchy oatmeal and Rice Krispies texture, sweet vanilla flavor, perfect for sharing at parties or family gatherings.
Ingredients
Instructions
- Cream oleo, oil, beaten egg, brown sugar, white sugar, and vanilla together.
- Sift flour, baking soda, salt, and cream of tartar.
- Combine the sifted dry ingredients with the creamed mixture.
- Add oatmeal and Rice Krispies, mixing gently.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake at 350°F for 12 to 15 minutes until golden.
- Cool on wire racks. Makes 6 dozen cookies.
Tips & Substitutions
For a chewier texture, consider adding an extra egg or substituting half the oil with applesauce. You can also experiment with different types of oats, such as quick or steel-cut, to adjust the cookie's texture. If you prefer a nuttier flavor, try incorporating chopped nuts or using nut butter instead of oleo. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
These delicious drop cookies are perfect for sharing at parties or enjoying with a glass of milk. They pair beautifully with Judy'S Sour Cream Pecan Pound Cake for a delightful dessert spread. For a fun twist, serve alongside fresh fruit or a scoop of vanilla ice cream. Consider adding a drizzle of chocolate sauce for an extra indulgent treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, place cookies in a preheated oven at 350°F for 5-7 minutes or microwave for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Drop Cookies contains roughly 2025 calories, with 26g protein, 300g carbohydrates, and 63g fat. It is an excellent source of potassium (106% of the Daily Value), iron (80% of the Daily Value), and protein (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2187mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser cookies. To maintain a lighter texture, consider using a blend of both flours or adding a little extra oil or liquid to the dough.
What can I use instead of Rice Krispies?
You can substitute Rice Krispies with any crispy cereal like Cornflakes or even granola for added flavor and texture. Just ensure the cereal is crunchy to maintain the cookie's structure.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Alternatively, you can freeze the dough in scoop portions and bake directly from the freezer, adding a minute or two to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).