Oh-So-Good-Cookies
Chewy, nutty cookies with coconut and oatmeal, featuring sweet vanilla and a hint of salt. Perfect for satisfying snack cravings or sharing at gatherings.
Ingredients
Instructions
- Cream together the white sugar, brown sugar, margarine, oil, and egg.
- Add the cream of tartar, vanilla, coconut, oatmeal, Rice Krispies, pecans, flour, salt, and soda to the mixture.
- Drop by rounded teaspoonfuls onto a cookie sheet sprayed with Pam.
- Bake for 5 minutes on the lower rack, then 5 minutes on the middle rack at 350°F.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you need a dairy-free option, coconut oil works well. You can replace pecans with walnuts or omit them entirely for a nut-free version. Be sure to chill the dough for 30 minutes if you prefer thicker cookies, which will help maintain their shape during baking.
Serving Suggestions
These Oh-So-Good Cookies are delightful on their own or paired with a glass of milk or a cup of coffee. They also make a wonderful addition to dessert platters alongside other treats like Angel Berry Cake. For a fun twist, serve them crumbled over vanilla ice cream for a delicious sundae.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer in a zip-top bag. To reheat, simply microwave for a few seconds or warm them in a preheated oven at 350°F for about 5 minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Oh-So-Good-Cookies contains roughly 3114 calories, with 35g protein, 390g carbohydrates, and 154g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (203% of the Daily Value), and dietary fiber (96% of the Daily Value). Note that it is relatively high in sodium, at 1803mg per serving (78% 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 keep in mind that it may result in denser cookies. You might want to adjust by using a bit less flour or adding an extra tablespoon of oil to maintain the desired texture.
What can I use instead of cream of tartar?
If you don't have cream of tartar, you can substitute it with an equal amount of baking powder. Alternatively, a mixture of lemon juice or vinegar with baking soda can also work as a leavening agent, helping achieve a similar rise in your cookies.
How can I make these cookies gluten-free?
To make these cookies gluten-free, use a gluten-free all-purpose flour blend. Be sure to check that all other ingredients, like oats and Rice Krispies, are certified gluten-free, as some brands may contain gluten as a result of cross-contamination.
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).