Everything but the Kitchen Sink Oatmeal Cookies
This recipe makes 36 cookies servings
|Per cookie: about||-|
|total fat||7 g|
|sat. fat||5 g|
- Portion size: 36 cookies
For that festive touch, look for red and green candy-coated chocolate pieces available during the holidays.
- 1 cup 1cupall-purpose flour
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspbaking powder
- 1/2 tsp 1/2tspcinnamon
- 1/2 tsp 1/2tspsalt
- 3/4 cup 3/4cupunsalted butter, softened
- 3/4 cup 3/4cuppacked brown sugar
- 2 tbsp 2tbspgranulated sugar
- 1 1eggeggs
- 1 tsp 1tspvanilla
- 2-1/2 cups 2-1/2cupsquick-cooking rolled oats
- 1 cup 1cupunsweetened desiccated coconut
- 1 cup 1cuprice crisp cereal, cornflakes or other non-sugar-coated cereal
- 3/4 cup 3/4cupcandy-coated chocolate pieces, (such as M & Ms)
- 2 oz 2ozsemisweet chocolate, chopped
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.)
Source : Canadian Living Magazine: December 2007