Coronado Cookies 20.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2018 Nov 29, 2018

The recipe for these easy drop cookies was given to author Caroline Chambers by a home baker in Coronado, Calif.; hence, the name. The mix of chocolate chunks, crisped rice cereal, rolled oats and raisins makes for textured, satisfying bites.

Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.

Make Ahead: Cookie-size portions of dough can be frozen separately (on a baking sheet) for 2 hours, then gathered and frozen in a zip-top bag for up to 1 month. Bake them straight from the freezer. The baked cookies can be stored in an airtight container for up to 10 days.


Servings:
20 - 28

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20-28 servings; makes 2-inch cookies

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into small chunks
  • 1/2 cup smooth almond butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semisweet chocolate baking chunks
  • 1 cup Rice Krispies cereal
  • 1/2 cup old-fashioned rolled oats (do not use quick-cooking or instant)
  • 1/2 cup golden raisins (optional)

Directions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.

Combine the unsalted butter, almond butter and both sugars in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed until for 4 to 6 minutes, until fluffy and smooth. Stop to scrape down the bowl.

Add the egg and vanilla extract; beat on medium speed until well incorporated.

Meanwhile, use a fork to whisk together the flour, baking soda and salt in a bowl.

Reduce the mixer speed to low; gradually add the flour mixture to the butter mixture, then add (all at once) the chocolate chunks, crisped rice cereal, rolled oats and golden raisins, if using. Beat (low speed) just long enough for those mix-ins to be evenly distributed.

Use a #100 disher (about 1-tablespoon scoop) to divide the dough into equal portions, arranging some on the baking sheet so they are spaced at least 2 inches apart. Bake (middle rack) for 8 to 10 minutes, until the edges are lightly browned but the cookie tops are still quite pale. Let cool for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing. Repeat to use all the dough.

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Recipe Source

Adapted from "Just Married: A Cookbook for Newlyweds," by Caroline Chambers (Chronicle Books, 2018).

Tested by Monica Norton.

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