• Preparation Time 20 minutes
  • Baking Time 15 minutes
  • Makes about 72 crunchies
  • Freezing Excellent
  • Cookie Crunchies
    Cookie Crunchies

Ready.
Set.
Make.

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Ingredients

  • 3½ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 egg
  • 1 cup Canola Oil
  • 1 tsp vanilla extract
  • 1 cup Robin Hood Oats
  • 1 cup crisp rice cereal
  • 1 cup slightly crushed corn flake cereal
  • ½ cup flaked coconut
  • ½ cup chopped pecans or almonds

Serving Size: about 72 crunchies

Next

Directions

Serving Size: about 72 crunchies

  • Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.
  • Combine flour, baking soda and salt in medium mixing bowl. Beat butter, sugars and egg together in large mixing bowl, on medium speed of electric mixer until light and creamy. Stir in oil and vanilla. Add dry ingredients, mixing until smooth. Stir in remaining ingredients. Mix well. Drop dough by spoonfuls onto prepared baking sheets.
  • Bake in preheated oven for 12 to 15 minutes or until light golden. Cool 5 minutes, then remove to wire rack and cool completely.
Finish

Finished!

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