In the oven, potatoes, onions, carrots, and fresh herbs are added to chicken breasts that have been sautéed in a skillet until they are golden brown.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
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
- ½ teaspoon butter-flavored extract
- 3 ½ 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®)
- ½ cup candied fruit, cut into small pieces
- ½ cup shredded coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.
- Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.
- 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.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 209 mg |
| Sugars | 21 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |