For that festive touch, look for red and green candy-coated chocolate pieces available during the holidays.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2007
MethodIn 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.)
Nutritional facts Per cookie: about
- Sodium 87 mg
- Protein 2 g
- Calories 139.0
- Total fat 7 g
- Cholesterol 16 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
- Iron 6.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 4.0