Something, Nothing, Everything Cookies
These chewy, flavorful cookies combine brown and granulated sugars, oats, coconut, and Rice Krispies for a delightful treat suitable for all ages and occasions.
Ingredients
Instructions
- Cream the brown sugar, granulated sugar, oleo, egg, and vanilla thoroughly.
- Mix the flour, salt, cream of tartar, and soda thoroughly and gradually add to the creamed mixture.
- Add the oatmeal, Rice Krispies, and coconut.
- Stir with a fork to combine.
- Shape into walnut-sized balls.
- Press down with a fork.
- Bake at 350°F for 15 to 17 minutes.
Tips & Substitutions
For added flavor, consider using brown butter instead of oleo for a nuttier taste. You can substitute half of the granulated sugar with maple syrup for a unique twist. If you don't have Rice Krispies, any crispy cereal can work. Make sure to measure your flour accurately to avoid dry cookies. For a chewier texture, let the dough rest in the fridge for an hour before baking.
Serving Suggestions
These cookies are delightful on their own but pair beautifully with a glass of cold milk or a warm cup of coffee. Consider serving them alongside a slice of Cool And Creamy Coconut Cake for an indulgent dessert spread. They make great snacks for parties or gatherings and can be enjoyed any time of day.
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 to a freezer bag for up to three months. To reheat, place cookies in a preheated oven at 350°F for about 5 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Something, Nothing, Everything Cookies contains roughly 1334 calories, with 27g protein, 265g carbohydrates, and 19g fat. It is an excellent source of iron (135% of the Daily Value), potassium (106% of the Daily Value), and vitamin A (67% of the Daily Value). Note that it is relatively high in sodium, at 2923mg per serving (127% 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, but it may result in denser cookies. To maintain tenderness, consider using half whole wheat and half all-purpose flour. This keeps some lightness while adding a nutty flavor.
What can I substitute for oleo?
If you don't have oleo, you can use unsalted butter or coconut oil as a substitute. Both will give a rich flavor, but if using coconut oil, consider the mild coconut taste it may impart.
Can I add nuts to this cookie recipe?
Absolutely! Chopped nuts like walnuts or pecans would add a lovely crunch and flavor. Just be sure to adjust the ratio of dry ingredients slightly if you add a significant amount.
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).