1 c. sweetened flaked coconut
1/2 c. old fashioned oatmeal
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. butter, softened
1/4 c. shortening
3/4 c. dark brown sugar, firmly packed
3/4 c. granulated sugar
1 large egg
1/4 c. smooth peanut butter
1 tsp. vanilla
1 c. crisped rice cereal or unsweetened corn flakes or both
1 1/3 c. semisweet chocolate chips
sugar for dipping
Preheat oven to 375 F (190 C).
Combine the coconut and oatmeal on a baking sheet and bake in oven, stirring occasionally, for 5 - 6 minutes or until lightly toasted. Set aside to cool to room temperature.
In a medium bowl, mix flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter with sugars until light and fluffy. Beat in the egg, peanut butter, and vanilla. Stir in flour mixture until just combined. Stir in oatmeal and coconut until just combined. Fold in the cereal(s) and chocolate chips, incorporating evenly throughout the dough.
Drop by rounded Tablespoonfuls, about 2 inches apart, onto a parchment-lined or lightly greased baking sheet. Flatten cookies with a bottom of a glass that has been first dampened with water and then dipped into sugar, dipping glass into sugar to flatten each cookie. (You can touch glass to dough instead of dampening with water.)
Bake for about 10 - 12 minutes or until the cookies are golden. Turn baking sheet around halfway through the baking time to ensure even browning. Cool for 2 - 3 minutes on baking sheet and then transfer to a rack to cool completely.
Makes 4 dozen.
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