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Categories:
flour baking soda cream of tartar salt butter sugar brown sugar vegetable oil egg vanilla puffed rice cereal coconut oats toffee bits white chocolate
Viewed: 44 - Published at: 8 years agoIngredients
- 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 granulated sugar
- 1 cup lightly packed light 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
Method
- 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.
