Do you have any idea of how many different varieties of cookies I’ve eaten in my life? Neither do I! If I had to venture a guess, it would have to be at least 300 varieties of cookies if not more. I’ve made and eaten probably 50 varieties of Italian cookies alone. So, it is not hyperbole when I say that these cookies have to rank in the top three best of the best cookies I have ever put in my mouth!
You might take a look at them and think they don’t look like anything special—but you’d be very, very wrong. They are crispy, crunchy, and chewy all at the same time, not to mention buttery. On top of that, they have the perfect ratio of sweetness to saltiness. It’s impossible to eat just one—ergo, the name Crack Cookies because they are utterly addictive. Once I gave them that name, and deservedly so, I struggled to remember the original name given to these cookies. I’ve recorded it here, though, for posterity, lol.
Hubby and I were away on a trip this summer, and I asked my sister to water my plants for me. When we returned, I told her that I owed her. She told me just make me some of those crack cookies. 🙂
The recipe makes almost six dozen cookies, and I’ve never even considered cutting the recipe in half. My family loves them and so do my friends and neighbors. In the unlikely event you can’t eat or give them all away, they freeze really well.
Anyway, you have been warned—try these at your own risk of addiction!
Crack Cookies
(aka Coconut Pecan Toffee Cookies)
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 cup canola oil
- 1 tbl. vanilla
- 3 1/4 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup Rice Krispies cereal
- 1 cup old-fashioned rolled oats, not quick oats
- 1 cup sweetened shredded coconut
- 1 cup pecans, toasted (I did mine for 3 minutes at 350o F) & then chopped
- 1 cup toffee bits (I used Heath brand)
- Flaky sea salt, for topping
Directions
Preheat oven to 325˚ F. Line cookie sheet pans with parchment paper. I used a 1½-tbl. cookie scoop and got 13 cookies on my large 17×13 pan. I made five rows of dough balls on each sheet as follows: 3-2-3-2-3. This way they were staggered so as not to bake into each other.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Combine soft butter and both sugars in a large bowl. Stir until well combined and creamy.
Stir in the egg. Slowly add the oil, stirring until fully incorporated. The oil may appear separated at first, but it will blend in as you continue stirring. Add the vanilla and stir to combine.
Add the flour, soda, and salt mixture evenly over the butter mixture. Mix until all flour has been incorporated. Add the oatmeal, coconut, pecans and toffee bits, and mix until evenly incorporated. Stir in the Rice Krispies last by hand.
Cookie dough does not have to be chilled.
Scoop dough out onto the prepared cookie sheets. Bake for approximately 10 minutes or until very light golden brown. Remove from oven and sprinkle lightly with flaky sea salt. Return to oven for approximately 5 minutes or until golden brown.
Allow cookies to cool on pan for 3 to 4 minutes then transfer to a cooling rack to cool completely. Cookies will be soft at first but will firm up after several minutes.
I made almost 70 cookies using the 1½-inch scoop.
Fran’s Notes
If you don’t have enough cookie sheets and need to reuse the same hot cookie sheets, give them a little time to cool off a bit. If this is the case, you may want to refrigerate the cookie dough while the pans are cooling off.
Source: A recipe from The Café Sucre Farine
The first time I made these with Fran, I was a bit heavy handed with the salt. We were scraping off salt after they had cooked (hers, of course, were perfect). Each cookie should get a small pinch of salt. They are truly amazing.