Special Cookies

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"Crispy and light drop cookies with walnuts, coconut and crisp rice and wheat cereal. Increase raisins to 1 cup if you like raisins. "
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30 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 133 mg
  • 5%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
  2. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients until just incorporated. Mix in the cereal, coconut, walnuts and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
  3. Bake for 9 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


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These were simple to make. I added 1 cup of finely chopped dates and omitted the nuts and they still turned out very, very good. I baked them in a 300*F convection oven for 9 minutes. Yummy!

easy simple recipe. very good cookies, just seems like it needs something

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