Raggedy Ann Cookies

Raggedy Ann Cookies

"A soft chewy cookie that is good in picnic lunches, afternoon tea or served with a tall cold glass of lemonade."
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Ingredients

servings 84 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs.
  3. 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.
  4. 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.

Reviews

12
  1. 14 Ratings

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Most helpful positive review

I cut this recipe in half, back to 36 servings. No shortening on hand today, I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy...

Most helpful critical review

these were nothing special. they are not very chewy ( i did not over-bake and am storing in airtight container). Also they are way too sweet in my opinion. If you are looking for a coconut cooki...

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I cut this recipe in half, back to 36 servings. No shortening on hand today, I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy...

This cookie contains everything except the kitchen sink! I re-calculated the serving size to 18 and wish I had made more. They are delicious - the different textures create a pleasant tasting ...

These are yummy cookies! I used margarine instead of shortening, and regular oats instead of quick cooking. Also, I didn't have parchment paper, but I wish I did because they are very hard to re...

This is a delicious cookie! I made this cookie last weekend. I enjoy trying a new cookie each time that I bake along with an old stand-by. I wasn't sure how it was going to turn out with the sho...

This cookie recipe is my favourite one on this website. I have made it for every picnic and party this summer and everyone just raves about them. A number of people have said that they are the...

Very good but they thin out and drop as they cool.

Fabulous cookies.

These cookies are fantastic! I altered the recipe slightly: I took advice from other reviews and reduced both sugars to 3/4 cup each, I used 1/2 cup butter and 1/2 cup butter flavored shortenin...

these were nothing special. they are not very chewy ( i did not over-bake and am storing in airtight container). Also they are way too sweet in my opinion. If you are looking for a coconut cooki...

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