Ingredients

The following ingredients have 4 Servings
  • 1 cup real butter (melted and cooled (no substitutions))
  • 1 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 large eggs (at room temperature)
  • 2 teaspoon pure vanilla
  • 1 cup coconut
  • 2 cups chocolate chips (You can used any kind: milk, dark, semi-sweet, chocolate chunks, or M&Ms)
  • 4 cups Chex cereal (or Rice Krispie cereal or crushed pretzels)
  • 2 and 1/2 cup all-purpose flour (sifted first and measured correctly)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instruction

  • Preheat oven to 350°F
  • Melt butter and allow it to cool
  • In the bowl of an electric mixer, combine butter and sugars. Mix until combined. Add eggs one at a time and mix until they are incorporated. Stir in vanilla extract.
  • Combine flour, baking powder, baking soda, and salt in a small bowl.
  • Slowly add the flour mixture to the egg and sugar mixture.
  • Stir in coconut, chocolate chips, and cereal by hand until evenly distributed. 
  • At this point, you can either scoop into balls and place on a baking sheet. The baking sheet needs to fit in the refrigerator. OR, you can refrigerate the dough in the bowl and scoop out after the dough is chilled.
  • After the dough is chilled, bake cookies at 350°F for 10 to 12 minutes or until the desired level of doneness. I like crispy edges with soft centers. For 1.5 tablespoons of dough, I cook for 12 minutes.