Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) all-purpose flour

  2. 1 teaspoon(s) baking soda

  3. 1/2 teaspoon(s) salt

  4. 1 cup(s) (2 sticks) butter or margarine , softened 75 cup(s) granulated sugar

  5. 1/2 cup(s) (packed) dark brown sugar

  6. 1 teaspoon(s) vanilla extract

  7. 3 large eggs

  8. 2 cup(s) toasted rice cereal

  9. 1 cup(s) walnuts , toasted and coarsely chopped 5 cup(s) red candied cheries , coarsely chopped 5 cup(s) green candied cherries , coarsely chopped 1 1/2 cup(s) white chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease large cookie sheet.

  2. On waxed paper, combine flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in cereal, walnuts, cherries, and 1 cup chocolate chips.

  3. Drop dough by rounded teaspoons, 1 inch apart, onto cookie sheet. Bake cookies 10 to 11 minutes or until golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.

  4. Place remaining 1/2 cup chocolate chips in small microwave-safe-bowl; heat in microwave on Medium (50% power) about 2 minutes or until chocolate melts, stirring once. Stir until smooth. Place cookies on waxed paper; drizzle with 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.


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