The "One" Cookie

by Modern Mrs. Cleaver     Sep 15, 2011
The
Difficulty: Easy
Yield: 72 cookies
Prep Time: 10 Min(s)
Cook Time: 10 Min(s)
Ready In: 3.5 Hour(s)
I love to make these cookies…I have called them “One Cookies” for years because all but ONE ingredient is measured with a ONE! Also, it tends to use up the last little bit of cereal, coconut, and nuts that I ... << read more >>
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1 cup margarine (softened) [+]
1 cup vegetable oil [+]
1 cup white sugar [+]
1 cup brown sugar (packed) [+]
1 egg [+]
3 cups flour [+]
1 teaspoon salt [+]
1 teaspoon cream of tartar [+]
1 teaspoon baking soda [+]
1 teaspoon maple extract [+]
1 cup oats [+]
1 cup Rice Krispies [+]
1 cup coconut [+]
1 cup chopped nuts [+]

Method

1. In a mixer, cream together the margarine, oil, white sugar, brown sugar, and egg.

2. Sift together the flour, salt, cream of tartar, and baking soda and add to the mixing bowl.  Mix on medium until well combined.

3. Add the maple extract, oats, Rice Krispies, coconut, and nuts and mix until all ingredients are well combined.  Cover the bowl and refrigerate overnight or at least 3 hours.

4. Preheat the oven to 350 degrees F.  Roll dough into 2-inch balls and place on baking sheets lined with parchment paper.  Make sure you do not crowd the cookies, leave plenty of room for them to spread!

5. Dip the bottom of a small glass in sugar and gently press each cookie, flattening just slightly. Re-dip the cup in sugar after each cookie.

6. Bake for 10 minutes.  Let cookies cool on baking sheets for a couple of minutes and then transfer to cooling racks. 

These cookies turn out lacy and crispy, yet are still soft and delicious. The maple gives a welcome change from the standard vanilla flavor and fills the house with a wonderful syrupy smell.  

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RebeccaRose
United States > Minnesota

A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
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