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Meemaw's Kitchen Sink Christmas Cookies Recipe by Paula Deen

Easy Level
30 MIN 15 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 15 Prep + 15 Cook
60 Servings
$ /Serving

Meemaw's Kitchen Sink Christmas Cookies Recipe by Paula Deen

Easy Level
30 MIN 15 Prep + 15 Cook
60 Servings
$ /Serving

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon salt
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup puffed rice cereal
  • 1 cup sweetened flaked coconut
  • 1 cup rolled old-fashioned oats
  • 1 (8 oz) package toffee bits
  • 15 peppermint hard candies, crushed, for garnish
  • white chocolate, for dipping

Preparation

Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.

Using an electric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg and vanilla until smooth. Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut and oats. Fold in the toffee bits and refrigerate the dough, covered, for 1 hour.

Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1-inch of space around each drop. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool.

Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolate and sprinkle crushed peppermint to decorate. Allow to cool or serve warm. Store in an airtight container at room temperature.

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