This has to be one of my favorite ALL-TIME cookie recipes. I’m convinced that Chef Pam from Mountain Sky Guest Ranch was trying to use up all of her leftovers (a trait I greatly admire) and she stumbled upon absolute greatness. These cookies have just about everything BUT the kitchen sink in them. In fact, it was the breadth of the ingredient list that originally caught my eye. You may have to do a little grocery shopping in order to make these cookies – but it is well worth it.
Dakota Cookies (makes loads and loads and loads of cookies)
- 1 cup butter at room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 cup chopped walnuts
- 1 cup coconut
- 1 cup oats (not quick oats, regular rolled oats)
- 1 ½ cups whole wheat or white wheat flour
- 2 cups All-purpose flour
- 1 cup Rice Krispies cereal
- 1 16-oz bag semisweet chocolate chips (this was my addition – Pam’s recipe is chocolate-less)
Preheat oven to 350 degrees.
In a large bowl, or in the bowl of a stand mixer, cream together the butter and sugars. Slowly add oil, and stir in egg. Add the vanilla. In another bowl mix together the flours, baking soda, salt, cream of tartar, walnuts, coconut, oats, and Rice Krispies. Mix together the wet ingredients with the dry ingredients to form a cookie dough. Finally, add the chocolate chips. Blending this mixture into a cookie dough isn’t as easy as it sounds. The dough is pretty dry and you’ll need to press it together to form a dough. You’ll also need to press the dough together to form the cookies. I made 1 ½-inch wide slightly flattened disks. The cookies don’t spread much at all. They’ll pretty much be exactly the size you start with. Place the cookies on parchment lined cookie sheets. Bake for 10-12 minutes. The cookies won’t look the least bit done. If you bake them much longer they’ll be really, really crispy.