Meemaw’s Christmas Kitchen Sink Cookie

By Paula Deen

This kitchen sink cookie recipe makes the prettiest cookies you’ll see this Christmas. They are chock full of mix-ins like coconut, oats and toffee. Dip theseShow more

This kitchen sink cookie recipe makes the prettiest cookies you’ll see this Christmas. They are chock full of mix-ins like coconut, oats and toffee. Dip these homemade cookies in white chocolate and garnish with crushed peppermint candies!

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15

Ingredients

3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
2 sticks softened butter
1 cup granulated sugar
1 cup lightly packed light brown sugar
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 crushed, for garnish peppermint hard candies
for dipping white chocolate

Directions

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.