Everything-But-The-Kitchen-Sink Oatmeal Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 12 |
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For a festive touch during the holiday season,use red and green candy-coated chocolate pieces. Ingredients:
1 cup all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
3/4 cup butter or 3/4 cup margarine, softened |
3/4 cup packed brown sugar |
2 tablespoons granulated sugar |
1 egg |
1 teaspoon vanilla |
2 1/2 cups quick-cooking rolled oats |
1 cup unsweetened coconut |
1 cup crispy rice cereal or 1 cup corn flakes or 1 cup other non-sugar-coated cereal |
3/4 cup m&m's plain chocolate candy |
2 ounces semisweet chocolate, chopped |
Directions:
1. In bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.
2. In separate large bowl, beat butter, brown sugar and granulated sugar until light and creamy,1 minute.
3. Beat in egg and vanilla until combined.
4. Using wooden spoon, stir in flour mixture, oats, coconut, cereal, candy-coated chocolate pieces and semi-sweet chocolate until combined. (Dough will seem crumbly).
5. Form dough into 2 tablespoon balls and place 2 inches apart on parchment-lined cookie sheets.
6. Bake in top and bottom thirds of 350°F oven, rotating and switching pans half-way through,(to ensure even cooking) for about 12 minutes or until edges and tops begin to brown.
7. Remove from oven; press center of each cookie with bottom of glass tumbler; transfer to racks and let cool.
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