October Cookies

B is for Baking: October Cookies

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Ah, October is here! Time for cooler days, pumpkins and gourds, beautiful fall leaves and cookies. Cookies, you ask? Yes, cookies. October cookies to be exact. I have no idea why this recipe is called October cookies, but it is one of my favorite cookie recipes. My mom has been making these since I was a kid and there is nothing quite like them. October cookies are the perfect balance between chewy and crisp and sweet and buttery. Perhaps it is the slight crunch when you bite into them that is reminiscent of a pile of crunchy fall leaves which gives them their name. Who knows? Either way they are so delicious. Are you ready for the recipe? Here we go:

October Cookies

October 26, 2016

by Cristina Stauffer

Category Baking

Persons

4

Ingredients

• 1 cup butter or margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, firmly packed
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup flaked coconut
• 2 cups rolled oats
• 2 cups Rice Krispies cereal

Instructions

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together the butter, sugar and brown sugar.
• Add the eggs and vanilla and mix until combined.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture until a soft dough forms.
• Gently add in the coconut, oatmeal and Rice Krispies cereal and mix until all ingredients are thoroughly combined.
• Drop approximately 1 tablespoon of batter for each cookie onto a baking sheet making sure to allow plenty of room between each cookie as they will spread while baking.
• Bake 10-15 minutes or until cookies are golden brown around the edges. Remove from baking sheet immediately and allow cookies to cool on a wire rack.

Tags

Baking,

Fall,

Recipes

https://www.avasalphabet.com/october-cookies/

Helpful Tips

• • One of my favorite accessories for my KitchenAid mixer is this Flex Edge Beater – it makes mixing up cookie dough a breeze.
  • Use a cookie dough scoop to speed up the process of dropping the batter onto the baking sheets.
  • Watch your first batch of cookies carefully to make sure you do not over bake them. For my oven 13 minutes is the perfect time, but you will need to decide what length of time is right for your particular oven.
  • These cookies are quite thin and can even have a lacy appearance when they first come out of the oven. They will become denser as they cool.
  • I love to use a silicone cookie spatula when removing cookies from the baking sheet – the small size and thin silicone surface makes transferring warm cookies to a wire rack much easier for me.
  • I like to shape these cookies a bit with my spatula before scooping them off the baking sheet – this can help them to not be as thin also.
  • Don’t wait too long to take them off the baking sheet – they will begin to stick as they start to cool.

Each year when October rolls around, you can now add October cookies to your fall bucket list. But truth be told, we bake these yummy, buttery cookies all year long.  They are too darn good to enjoy just one month out of the year. I would love to know what you think of this recipe. Have you ever had a cookie similar to these? Let me know in the comments. Enjoy this one – it is definitely a keeper.  Happy baking, my friends!

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