Everything but the Kitchen Sink Oatmeal Cookies
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This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 139 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 16 mg |
| sodium | 87 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 4 |
| folate | 5 |
For that festive touch, look for red and green candy-coated chocolate pieces available during the holidays.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 tbsp granulated sugar
- 1 egg
- 1 tsp vanilla
- 2-1/2 cups quick-cooking rolled oats
- 1 cup unsweetened desiccated coconut
- 1 cup rice crisp cereal, cornflakes or other non-sugar-coated cereal
- 3/4 cup candy-coated chocolate pieces, (such as M & Ms)
- 2 oz semisweet chocolate, chopped
Preparation
In bowl, whisk together flour, baking soda, baking powder, cinnamon and salt ; set aside. In separate large bowl, beat butter, brown sugar and granulated sugar until light and creamy, 1 minute. Beat in egg and vanilla until combined.
Using wooden spoon, stir in flour mixture, oats, coconut, cereal, candy-coated chocolate and semisweet chocolate until combined.
Firmly press by 2 tbsp (25 mL) into balls (dough may seem crumbly); place, 2 inches (5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 12 minutes or until edges and tops begin to brown.
Remove from oven; press centre of each cookie with palm of hand. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Using wooden spoon, stir in flour mixture, oats, coconut, cereal, candy-coated chocolate and semisweet chocolate until combined.
Firmly press by 2 tbsp (25 mL) into balls (dough may seem crumbly); place, 2 inches (5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 12 minutes or until edges and tops begin to brown.
Remove from oven; press centre of each cookie with palm of hand. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Magazine: December 2007
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