Backpack Cookies

I have not made these Backpack Cookies in forever, but my goal is to go back through all of my old recipes. These cookies are fun because there are so many different textures with the additional ingredients. You can switch out several of these items for your favorites such as chocolate chips instead of white chocolate chips. 

1 cup butter, softened

1 cup sugar

1 cup firmly packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 cup regular oats, uncooked

2 cups crisp rice cereal

1/2 cup toffee pieces

1 cup toasted chopped pecans

1/4 cup flaked coconut

3/4 cup white chocolate chips 

Preheat the oven to 350 degrees. Cream the butter and then add both sugars. Beat in the eggs one at a time and add the vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the creamed butter. Stir in the oats and the rest of the ingredients. This is a lot of stuff, so the batter gets really stiff. 

It is really helpful to use a cookie scoop to drop the cookie dough onto the sheet. With the move, I cannot find mine, so I just used a tablespoon. Keep the cookie dough balls about 2 inches apart because the cookies spread in the oven. Bake about 10 to 12 minutes or until lightly browned. Let cool on a rack. Definitely eat one right out of the oven! Enjoy!