Burke’s Crunchy Cookies
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If you’re still searching for the perfect cookie recipe to leave out for Santa tonight, I’ve got you covered! Burke’s Crunchy Cookies are a must-try treat that will impress Santa and his reindeer. This recipe was recently shared on Studio 5 by Chalene McGrath, who got it from her grandmother.
Family recipes like this one are always a treasure, and if you love Ranger Cookies (one of my personal favorites), you’re going to adore these. They have all the same goodness as a Ranger Cookie but with the addition of melty chocolate chips. It’s the perfect blend of crunchy, chewy, and chocolatey!
The magic begins by creaming butter and sugars together until light and fluffy. Next, you’ll add in eggs, one at a time, followed by a splash of vanilla for extra flavor. Whisk together the flour, baking soda, and baking powder in a separate bowl and gradually add it to the wet mixture. Then comes the fun part — folding in the oatmeal, Rice Krispies, shredded coconut, and chocolate chips. These mix-ins add the perfect combination of crunch, texture, and bursts of sweetness in every bite.
Once the dough is ready, roll it into balls and place them on an ungreased cookie sheet. Gently press each ball flat with the palm of your hand. Bake at 350°F for 8-10 minutes (I recommend baking for 9 minutes). The key is to take them out when they still look a little underbaked — they’ll continue to set as they cool. Let them rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
These cookies are a step up from your typical chocolate chip cookie. They will become a new holiday favorite with their perfect balance of crunch and chewiness. Whether you’re baking them for Santa, your family, or yourself, one thing is for sure — these cookies won’t last long on the plate!
Ingredients for Burke’s Crunchy Cookies
- WHITE SUGAR
- BROWN SUGAR
- BUTTER
- EGGS
- BAKING SODA
- FLOUR
- RICE KRISPIES
- BAKING POWDER
- SALT
- REGULAR OATS
- COCONUT
- SEMI-SWEET CHOCOLATE CHIPS
- VANILLA EXTRACT
Instructions for Burke’s Crunchy Cookies
Cream the Wet Ingredients
- In a large mixing bowl, use an electric mixer to cream together the shortening, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and mix until smooth and fully incorporated.
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and baking powder. This ensures the leavening agents are evenly distributed.
- Gradually add the dry ingredients to the creamed sugar mixture, mixing until just combined.
Add the Mix-Ins
- Gently stir in the oatmeal, Rice Krispies, shredded coconut, and chocolate chips. You can do this by hand or use a mixer with a dough hook on low speed. Be careful not to overmix — you just want everything evenly distributed throughout the dough.
Shape the Cookies
- Scoop out the dough and roll it into balls (about the size of a walnut) using your hands or a cookie scoop.
- Place the dough balls on an ungreased cookie sheet, spacing them about 2 inches apart.
Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 8-10 minutes. For soft, chewy cookies, aim for 9 minutes. The cookies should look slightly undercooked when you take them out — this is key for a soft texture.
- Remove from the oven and let the cookies cool on the baking sheet for 2 minutes. This allows them to finish setting.
- Transfer the cookies to a wire cooling rack to cool completely.
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute shortening for butter in this recipe, but it will change the texture of the cookies. Shortening creates a crispier, more stable cookie, while butter will result in a softer, chewier texture. If you prefer a bit of both, you can use half butter and half shortening.
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats if that’s what you have on hand. However, old-fashioned oats are preferred because they give the cookies a heartier texture. Quick oats will make the cookies slightly softer since they break down faster during baking.
Can I freeze the cookie dough?
Yes! To freeze the dough, roll it into balls and place them on a lined baking sheet. Freeze for 1-2 hours or until firm, then transfer the dough balls to a freezer-safe bag or container. You can bake the cookies straight from frozen — just add an extra 1-2 minutes to the baking time.
Can I freeze the baked cookies?
Absolutely! Once the cookies have cooled completely, place them in an airtight container or freezer-safe bag. Separate the layers with parchment paper to prevent them from sticking together. They can be frozen for up to 3 months. Thaw them at room temperature or pop them in the microwave for 10-15 seconds to enjoy warm, fresh-tasting cookies.
Why do my cookies look undercooked when I take them out of the oven?
That’s actually intentional! The cookies should look slightly underbaked when you remove them from the oven. They’ll continue to cook on the hot baking sheet as they cool. This method ensures you get soft, chewy cookies instead of overbaked, hard ones.
How do I store these cookies to keep them fresh?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To maintain freshness and softness, you can place a slice of bread in the container with the cookies. The cookies will absorb moisture from the bread, staying soft longer.
FOR MORE RECIPES LIKE THIS, TRY:
- Ranger Cookies
- Toffee Coconut Chocolate Chip Cookies
- Salted Caramel Pretzel Chocolate Chip Cookies
- Chocolate Chip Crunchewy Cookies
Burke’s Crunchy Cookies
Real Mom Kitchen
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter
- 2 eggs
- 1 tsp soda
- 2 cup flour
- 1 cup rice krispies
- ½ tsp baking powder
- ½ tsp salt
- 2 cup regular oats
- ½ cup coconut
- 2 cup semi sweet chocolate chips
- 1-2 tsp vanilla extract
Instructions
- Cream sugars and shortening well, then add eggs, one at a time and vanilla. Whisk flour, soda, baking powder together and add to sugar mixture. Lastly stir in (or use dough hook) oatmeal, rice krispies, and coconut, and chocolate chips.
- Form into balls and place on an ungreased cookie sheet. Bake at 350 for 8-10 minutes (I cooked mine for 9 minutes). They should look a bit undercooked. Cool on cookie sheet for 2 minutes, then cool the rest of the way on a cooling rack. Makes 4 dozen cookies.
Notes
Nutrition
