Dump Cookies
Chewy, hearty dump cookies loaded with oats, nuts, raisins, chocolate chips, and coconut, offering a delightful mix of sweet and nutty flavors perfect for snack time or dessert.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine flour, crisp cereal, oatmeal, brown sugar, white sugar, vanilla, cinnamon, salt, and baking soda.
- Add eggs and mix well until all ingredients are evenly incorporated.
- Stir in nuts, raisins, chocolate chips, and coconut.
- Drop spoonfuls of the mixture onto a greased or parchment-lined baking sheet.
- Bake in the preheated oven for 12 to 15 minutes until golden brown.
- Allow cookies to cool slightly before transferring to a wire rack to cool completely.
Tips & Substitutions
For a twist on these Dump Cookies, consider using almond flour instead of regular flour for a gluten-free option. You can also swap out the nuts for sunflower seeds if allergies are a concern. If you prefer a less sweet cookie, reduce the brown and white sugar to 3/4 cup combined. Ensure to mix the batter well to evenly distribute all ingredients.
Serving Suggestions
These Dump Cookies are delicious on their own but can be enhanced with a scoop of vanilla ice cream on the side for a delightful dessert. They also pair wonderfully with a cup of coffee or milk. For a festive touch, consider serving alongside Cherry Nut Bar or Chocolate Molasses Cookies during gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To enjoy them warm, reheat in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dump Cookies contains roughly 2346 calories, with 30g protein, 381g carbohydrates, and 70g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (205% of the Daily Value), and vitamin C (89% of the Daily Value). Note that it is relatively high in sodium, at 1945mg per serving (85% 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 make these cookies without eggs?
Yes, you can substitute the two eggs with 1/2 cup of unsweetened applesauce or 1/4 cup of mashed banana for a vegan option. This will help bind the ingredients together while keeping the cookies moist.
What can I use instead of chocolate chips?
If you prefer to omit chocolate chips, you can replace them with dried cranberries or chopped dried apricots for a fruity twist. Alternatively, try using white chocolate chips or butterscotch chips for a different flavor profile.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and still slightly soft in the center. They will continue to firm up as they cool on the baking sheet, so be careful not to overbake them.
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).