Home cooking: Mom's Cracker Jack Cookies

January 15, 2013

Kim West of Hagerstown entered the Herald-Mail's 2012 Cookie Exchange Contest. Her entry, Mom's Cracker Jack Cookies, was not selected as a winner, but the concept was distinctive.

"This is my mom's recipe," she said. "She's just one of those older women who takes things and throws them together. My nephews love this one, so I thought I would enter it."

Cooking is something of a family tradition for West. She and her sisters all cook, and West has cooked for 40 years, since she was an adolescent. Now she cooks for her husband, Jeff, and daughter Mary, 20, who live at home.

West also works in a kitchen professionally.

"I worked for Nick's Airport Inn for many years, then went to Bob Evans. You'd think it would be nice and easy at Nick's, and that's what I'd want as I got older," she said with a laugh. "I think I just (did) it backward."

West is making sure the next generation follows the family tradition. Her older daughter has four kids, and West brings them into her kitchen.

"They all love my cooking," she said. "My granddaughter, Emily, age 7, loves to make cookies with me."

— Chris Copley, Lifestyle assistant editor

Mom's Cracker Jack Cookies

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

1 cup margarine

1 egg

3 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

1 teaspoon vanilla

1 cup oatmeal

1 cup coconut

1 cup Rice Krispie cereal

1/2 cup sugar

Preheat oven to 325 degrees.

Combine sugars, oil, margarine and egg and mix well.

In separate bowl, combine remaining ingredients. Add dry ingredients to wet ingredients, and mix well.

Chill dough for 1 hour. Roll into 1 1/2-inch balls.

Put 1/2 cup white sugar in shallow bowl. Dip 2 fingers in sugar and flatten cookies.

Bake for 12 minutes.

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