These cookies are from Paula Deen's Deen Family Cookbook. My brother has an autographed copy. We made a batch of these last year, and they came out delicious. They are only made once a year everybody, merry Christmas, everybody. The cookies themselves feel pretty light, but don't be fooled- the recipe (in typical Deen tradition) calls for two sticks of butter! Regardless, they are a favorite.
You will need…
◦ 3 1/2 cups all purpose flour ◦ 1 teaspoon baking soda
◦ 1 teaspoon cream of tartar
◦ 3/4 teaspoon salt
◦ 1/2 pound (2 sticks) butter, softened
◦ 1 cup sugar
◦ 1 cup lightly packed brown sugar
◦ 1 cup vegetable oil
◦ 1 egg
◦ 1 teaspoon 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
15 peppermint hard candies, crushed, for garnish
- 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.
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