Back To School Lunch Box Cookies Recipes

LUNCHBOX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk all-purpose flour, whole wheat pastry flour, oats, 5-grain cereal, baking powder, baking soda, and salt together in a bowl. Mix butter with white and brown sugar in a separate large bowl until mixture is smooth and creamy. Beat eggs into creamed mixture with an electric mixer until thoroughly combined. Gradually beat dry ingredients into moist ingredients to make a dough. Stir chocolate chips into dough. Drop batter by heaping teaspoonfuls onto prepared baking sheets, keeping cookies about 2 inches apart.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes.

BACK-TO-SCHOOL COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy, about 5 minutes. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden browned, 7-8 minutes. Remove to wire racks.

BACK TO SCHOOL COOKIES

Steps:

• Preheat oven to 160 C (320 F) and line a tray with baking paper. Set aside.
• Place the coconut oil, coconut sugar, vanilla, egg and mashed bananas into a large bowl and whisk to combine.
• Add the wholemeal flour, salt, baking powder, oats and shredded coconut and using a wooden spoon stir to combine.
• Gently fold through the raspberries.
• Use an ice-cream scoop or ¼ measuring cup to shape cookies. Arrange cookies on prepared tray.
• Bake for 10-12 minutes or until golden and 'set'. Allow cookies to cool on tray. Enjoy x

LUNCHBOX COOKIES

Steps:

• Preheat oven to 325-degrees F.
• Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside.
• Increase oven temperature to 350-degrees F.
• Combine flour, orange peel, baking soda, baking powder and salt in a large bowl.
• In a separate bowl cream butter and peanut butter until light.
• Add sugars (brown and white) and beat until light and fluffy.
• Add eggs one at a time and continue beating. Stir in vanilla.
• Fold in flour mixture.
• Fold in browned oatmeal and peanuts.
• Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies.
• Bake for 10-12 minutes or until done (cookies will begin to brown around edges).
• Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.

BACK-TO-SCHOOL COOKIES

Steps:

• Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
• Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
• Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.