Afterthedancecookies Recipes

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EVERYTHING COOKIES



Everything Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 14

3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins

Steps:

  • Preheat the oven to 375 degrees F.
  • Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
  • With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

CRAZY COOKIES



Crazy Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 36 cookies

Number Of Ingredients 13

1 cup (2 sticks) salted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon peanut butter
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chocolate candies, such as M and Ms
1 cup rice cereal, such as Rice Krispies
1/2 cup finely chopped pecans, optional

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
  • In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
  • In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
  • With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

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