This is one of my older recipes. I'd forgotten about it, but I watched a move the other night called Bama Rush and it reminded me I had a recipe called Alabama Cookies. When I first posted this recipe I compared it to another recipe called 50 Good Cookies which also calls for oats, cereal and coconut (and is a favorite).
Alabama cookies call for a little less flour, more egg and a lot more oats. The resulting texture is crispy-edged and chewy with little air pockets. They also have a deep rich flavor from the toasted nuts and coconut.
Here’s the recipe. You can use all butter, but the texture is better with half butter and half shortening.
½ cup shortening (98 grams)
1 stick (4 oz) unsalted butter (114 grams)
1 cup granulated sugar (190 grams)
1 cup brown sugar firmly packed(200 grams)
1 teaspoon vanilla
2 large eggs
1-½ cups unbleached all purpose flour (200 grams)
1 teaspoon salt
1 teaspoon baking soda
2 cups regular oats
2 cups chopped pecans, toast before chopping
1 cup Rice Krispies
1 cup flaked coconut
1 cup dark chocolate chips
Preheat oven to 325 degree F.
Beat the shortening and butter together until creamy. Add both sugars and vanilla continue beating until light and fluffy. Add eggs and beat just until blended.
Combine flour, salt, and baking soda. By hand or using lowest speed of mixer, add to the butter mixture. Stir in the oats, nuts, Rice Krispies, toasted coconut and dark chocolate chips.
Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325 degrees for about 12-14 minutes or until edges are brown and cookies appear set. Let cool slightly on cookie sheets, remove to wire rack to cool completely.
Makes about 3 dozen cookies.