Recipe courtesy of Paula Deen
Save Recipe Print
Meemaw's Kitchen Sink Christmas Cookies
Total:
1 hr 45 min
Prep:
20 min
Inactive:
1 hr
Cook:
25 min
Yield:
60 cookies
Level:
Easy
Total:
1 hr 45 min
Prep:
20 min
Inactive:
1 hr
Cook:
25 min
Yield:
60 cookies
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees 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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Santa's Christmas Cookies

Recipe courtesy of Nancy Fuller

Swedish Christmas Cookies

Recipe courtesy of Food Network Kitchen

Christmas Kabobs

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories