Kitchen Sink Christmas Cookies

Kitchen Sink Christmas Cookies

These cookies feature everything but the kitchen sink, from oats and butterscotch chips to coconut and candied fruit for that Christmas touch.

Ready in: 30 m

Calories: 321

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup margarine
  • 1 cup vegetable oil
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter-flavored extract
  • 3 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup crispy rice cereal (such as Rice Krispies®)
  • 1/2 cup candied fruit, cut into small pieces
  • 1/2 cup shredded coconut
  • Recipe Instructions

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Combine brown sugar, white sugar, margarine, and oil in a large bowl; beat with an electric mixer until creamy. Add egg, salt, baking soda, cream of tartar, vanilla extract, and butter flavor; mix well. Add flour and mix well. Stir in oats, chocolate chips, butterscotch chips, rice cereal, candied fruit, and coconut; cookie dough will be difficult to stir.
    3. Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.
    4. Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.

    Directions

    • Prep20 m
    • Cook10 m
    • Ready In30 m
    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Combine brown sugar, white sugar, margarine, and oil in a large bowl; beat with an electric mixer until creamy. Add egg, salt, baking soda, cream of tartar, vanilla extract, and butter flavor; mix well. Add flour and mix well. Stir in oats, chocolate chips, butterscotch chips, rice cereal, candied fruit, and coconut; cookie dough will be difficult to stir.
    3. Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.
    4. Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.

      Footnotes

      • Cook’s Notes:
      • For the candied fruit, I typically use red and green cherries.
      • Also, I actually don’t know how many cookies this recipe produces. I just drop them onto a cookie sheet with a regular spoon, so the output varies. I would say between 24 and 36 cookies, though.
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