2 & a 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of butter or margarine (2 sticks), softened
3/4 cup of granulated sugar
1/2 cup of packed dark brown sugar
1 teaspoon of vanilla extract
3 large eggs
2 cups of toasted rice cereal
1 cup of walnuts, toasted and coarsely chopped
1/2 cup of red candied cherries, coarsely chopped
1/2 cup of green candied cherries, coarsely chopped
1 & a 1/2 of cups white chocolate chips (9 ounces)
1. Preheat the oven to 350 degrees F. Grease a large cookie sheet.
2. On waxed paper, combine flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat the butter and sugars until creamy, occasionally scraping bowl with a rubber spatula. Beat in the vanilla, then eggs, 1 at a time. At low speed, gradually add the flour mixture; beat just until blended, occasionally scraping bowl. With a spoon, stir in cereal, walnuts, cherries, and 1 cup of the chocolate chips.
3. Drop the dough by rounded teaspoons, 1 inch apart, onto the cookie sheet. Bake cookies 10 to 11 minutes or until golden. Transfer the cookies to a wire rack to cool. Repeat with remaining dough.
4. Place the remaining 1/2 cup chocolate chips in small microwave-safe bowl; heat in microwave on Medium (50% power) for about 2 minutes or until chocolate melts, stirring once. Stir until smooth. Place cookies on waxed paper; drizzle with the melted chocolate. When chocolate is set, store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.
Yields about 6 dozen cookies.
Cooking time of approx. 10 minutes per batch.
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 17 mg
Sodium: 80 mg
Carbohydrates: 12 g
Fiber: 0 g
Protein: 1 g
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