And these cookies. They are full of everything delicious and crunchy and sweet, then dipped in white chocolate and candy canes to make them extra crazy Christmas-y. Plus the recipe makes a ton, love that about Paula. So the next week we whipped up a huge batch of these for the church Christmas party. Yee-haw, it's almost Christmas!
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 pound (2 sticks) butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 tsp vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old-fashioned oats
1 (8-ounce) package toffee bits
White chocolate, for dipping (about 24 ounces)
Hard peppermint candies, crushed, for garnish (most of a 1-pound bag)
1. In a medium bowl, whisk together the flour baking soda, cream of tartar and salt.
2. 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.
3. Preheat oven to 350.
4. Drop rounded tablespoon 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 cookies to wire rack to cool.
5. Using a double boiler, melt the white chocolate gently. Dip the front of half of each cookie in the chocolate and roll or sprinkle with crushed peppermint to decorate. Allow to cool and set on waxed paper. Store in an airtight container at room temperature.
Recipe from Paula Deen's Best Dishes
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