MEEMAW'S KITCHEN SINK CHRISTMAS COOKIES

Kimi Gaines

By
@kimijo

I LOVE TO THINK OF DIFFERENT THINGS TO THROW INTO COOKIE DOUGH. I REALLY LIKE THIS RECIPE BECAUSE IT HAS PUFFED RICE IN IT. GROWING UP MY MOM ALWAYS HAD PUFFED WHEAT & PUFFED RICE IN THE PANTRY. I AM GOING TO USE THE HEATH CHIPS THAT ARE CHOCOLATE COATED.


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Comments:

Serves:

4 DOZEN

Prep:

15 Min

Cook:

15 Min

Ingredients

3 1/2 c
all-purpose flour
1 tsp
baking soda
1 tsp
cream of tartar
3/4 tsp
salt
2
sticks butter, softened
1 c
sugar
1 c
light brown sugar
1 c
vegetable oil
1
egg
1 tsp
vanilla extract
1 c
puffed rice cereal
1 c
sweetned flaked coconut
1 c
rolled old fashioned oats
1
8-oz pkg toffee bits
white chocolate, for dipping
15
crushed peppermint candies, for garnish

Directions Step-By-Step

1
Pre-heat oven to 350F.
2
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
3
Using an electric mixer, cream butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg and vanilla until smooth. Beat in flour mixture in 3 small additions, scraping sides of the bowl after each addition. Slowly stir in the rice cereal, coconut and oats. Fold in the toffee bits and refrigerate dough, covered, for 1 hour.
4
Drop rounded tablespoons of dough on cooking sheets, leaving at least 1-inch of space around each cookie. Bake until the cookies are golden around the edges, 12-14 minutes.
5
melt chocolate in the microwave (ck every 30 seconds). Dip half of cookie in the chocolate and sprinkle crushed candy on cookie. Place on wax paper an allow to harden. Store in air tight container.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy