This recipe comes from Paula Deen’s Christmas cookie swap show. When I was looking at recipes to try for Christmas baking, this one kept popping up. That, along with the 5-star rating on the Food Network website, convinced me to give them a try. There are a lot of ingredients but overall it was a simple recipe and the taste was good. I can tell it’s a hit in my home when my dad comes back for seconds and thirds — and he did just that with this one. He loves when I get in a baking mood during the holidays.
Meemaw’s Kitchen Sink Christmas Cookies (Recipe adapted from Paula Deen)
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 teaspoon vanilla extract
1 cup Rice Krispies
1 cup sweetened flaked coconut
1 cup rolled old-fashioned oats
Heath and Skorr bars, crushed
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 cereal, coconut, and oats. Fold in the candy 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. You can also use an ice cream scoop for uniform cookies. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool.