Hundred Cookies

These hundred cookies are also called cowboy cookies in some regions, and they earn their name from the loaded ingredient list and the massive yield. The recipe genuinely makes 100 small cookies, which makes them ideal for cookie tins, bake sales, and bulk holiday gifting. The combination of crisp rice cereal, oats, coconut, and chopped nuts gives every bite a different texture.

The rice cereal is what makes these distinctive. As the cookies bake, the rice keeps its crisp snap while the rest of the dough goes chewy. The contrast is what makes you reach for another (and another). Don’t substitute regular crisp rice; brand-name cereals like Rice Krispies hold their crunch through baking.

This recipe uses both margarine and oil. The combination is intentional. Margarine provides flavor and structure; oil adds tenderness and helps the cookies stay soft for days. Using just margarine gives you crisper cookies; using just oil makes them too greasy.

The dough will be stiff. That’s correct. Cookies with this much dry mix-in volume need a sturdy dough to hold everything together. Don’t add liquid to soften it.

Flatten the spoonfuls before baking. The dough is too stiff to spread on its own and will stay in mounds otherwise. A light press with the back of a spoon or your fingers gives you the right shape.

Pro Tips

• Use a small cookie scoop (1 to 1 ½ teaspoon) for consistent sizing across all 100 cookies. Hand-shaped cookies vary too much in bake time.
• Toast the walnuts or pecans before adding for noticeably deeper flavor.
• Store in an airtight container with a slice of bread to keep them soft. The bread releases moisture into the cookies and they stay tender for over a week.

Variations

• Add 1 cup of chocolate chips or chopped chocolate for chocolate-loaded versions.
• Substitute corn flakes for the rice cereal for a different crunch.
• Add ½ cup of dried cranberries or chopped dates for fruit-loaded variations.