LORI'S AWESOME COOKIES
This recipe makes the best cookies you'll ever have. They're moist, chewy, and have a great flavor.
Provided by Lori
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream the butter and the sugars using an electric mixer. Mix in the eggs, vanilla and coffee flavored liqueur.
- Measure the oatmeal and blend in a blender to a fine powder. In a separate bowl, mix together the flour, oatmeal, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture until blended, then stir in the candy pieces. Roll into balls and place two inches apart on cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges start to turn golden.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 32.4 g, Cholesterol 30.1 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 154.2 mg, Sugar 20.6 g
AWESOME CHOCOLATE CHIP COOKIES
This is the best recipe I've tried so far. Moist and chewy and they disappear in the blink of an eye!
Provided by Pam H
Categories Dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375 degrees (350 if using convection).
- Combine shortening, brown sugar, milk, and vanilla in large bowl.
- Beat at medium speed until well blended.
- Beat egg into mixture.
- Combine flour, salt, and baking soda.
- Mix into creamed mixture just until blended.
- Add chocolate chips and nuts and mix.
- Drop rounded teaspoons of dough on ungreased baking sheet about 3 inches apart (I prefer to use a baking stone).
- Bake 8-10 minutes for chewy, 11-13 minutes for crisp cookies.
- Cool 2 minutes on baking sheet then transfer to foil to cool completely.
- *If nuts are used decrease chips to 1 cup.
Nutrition Facts : Calories 1512.8, Fat 79.1, SaturatedFat 28.6, Cholesterol 63.4, Sodium 1155.2, Carbohydrate 200.4, Fiber 6.9, Sugar 135.5, Protein 13.6
AWESOME COOKIES
These are Vegan Chocolate Chip Cookies that can be enjoyed by all. You'll never have to worry about salmonella as you eat this dough.
Provided by KJones
Categories Dessert
Time 25m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Mix dry ingredients together. Note that the flour measurement is for unsifted (and slightly packed) flour. Also make sure your chocolate chips are vegan if you so desire. Mix as much chocolate chips in as you want.
- Mix wet ingredients together.
- Mix the wet ingredients into the dry ingredients. Dough should be kinda wet, but not soup so add flour if you need to.
- Make balls and place on a baking sheet.
- Bake for about 20 min, expect the cookies to be soft and gooey.
- Place on a cooling rack and the cookies will loose it's gooeyness.
Nutrition Facts : Calories 286.8, Fat 11.9, SaturatedFat 3.8, Sodium 181, Carbohydrate 44.8, Fiber 1.7, Sugar 27.1, Protein 3
AMAZINGLY EASY COOKIES
A great recipe for the times you need a quick dessert but don't feel like doing a lot of work! Vary the recipe by adding your own ingredients to this 3 ingredient batter--such as nuts, chocolate chips, toffee pieces...and so on. Yummy!
Provided by Evans Mommy
Categories Drop Cookies
Time 17m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350.
- In large mixing bowl, combine all ingredients and mix at low speed until moistened.
- Drop by rounded talblespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake for 10-12 minutes or until set.
- Cool a couple of minutes before removing from cookie sheets.
EVERYTHING COOKIES
If you love ice cream with lots of mix-ins, then these chocolate-chip cookies may be your new favorite treat. Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this cookie will delight every type of sweet snacker.
Provided by Sarah Carey
Time 1h
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.
- Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.
- Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.
- Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
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