Raggedy Ann Cookies Chef John's Recipe
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| Raggedy Ann Cookies |
"A soft chewy cookie that is good in picnic lunches, afternoon tea or served with a tall cold glass of lemonade."
Ingredients :
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup butter flavored shortening
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
- 2 cups quick cooking oats
- 2 cups crisp rice cereal
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions :
| Prep : | Cook : 72M | Ready in : |
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- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs.
- Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut and nuts. Mix to combine.
- Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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