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Ingredients
350F, yield 54 cookies, 4 ½ dozen
1) 2 ¼ cup (315g) all-purpose flour
1) 1 tsp. (4g) baking powder
1) ¼ tsp. salt (omit)
1) 1 cup (100g) sweetened shredded coconut
1) 1 cup (28g) rice krispies
1) 1 cup (90g) large flake oats
2) ½ cup (113g) unsalted butter, room temp
2) ½ cup (95g) crisco shortening
3) 1 cup (160g) demerara brown sugar
3) 1 cup (185g) granulated sugar
4) 2 large eggs, room temp
5) 1 tsp. vanilla extract
6) 1 cup (160g) salted caramel chips

Combine (1) set aside.

Beat (2) at med-high speed, then add (3) mix then add (4) one at a time then (5). Set to stir then add (1) in 3 protions, then mix in (6).

Dough weight 1347g. Weigh 25g (1 tbsp) dough for each cookie.

Bake at 350F for 16 minutes.

Cool cookies on sheet for 3 minutes then transfer cookies to cooling rack.