Conejos Crispy Cookies Recipes

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

CONEJOS CRISPY COOKIES

Steps:

• Preheat oven to 325°F.
• Cream butter, sugar and brown sugar until light and fluffy. Add egg, vegetable oil and vanilla. Mix well.
• Add oats, Rice Krispies, coconut and pecans. Stir well.
• Add flour, soda and salt. Stir until well blended.
• Drop by teaspoonfuls on lined or greased insulated cookie sheets.
• Bake approximately 15 minutes.

SESAME COCONUT COOKIES

Steps:

• Preheat oven to 300°F.
• Line baking sheets with parchment paper.
• In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
• Add flour 1/2 cup at a time, mixing on low speed until well combined.
• With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
• Divide dough into thirds.
• Roll into logs about 1 1/2-inches in diameter.
• Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
• Using a sharp knife, cut logs into 1/4-inch thick slices.
• Transfer to prepared baking sheets, about 1 1/2 inches apart.
• Bake until edges are golden, 20-30 minutes.
• Transfer sheets to a wire rack to cool.
• Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

CRISPY COCONUT COOKIES

Steps:

• Cream shortening with sugar.
• Add beaten egg and extract.
• Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
• Add the fine dessicated coconut and mix throughly.
• Roll into small balls, put on a greased cookie sheet, press down with a fork.
• Bake for 15 minutes at 325, cookie should be nicely colored.
• A reminder that ovens vary, so do watch your cookies!
• Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

OATMEAL COCONUT FUN CHIPPERS

Steps:

• Heat oven to 375.
• In large bowl, beat brown sugar and butter until light and fluffy.
• Add milk, vanilla, and eggs and blend well.
• Lightly spoon flour into measuring cup and level off.
• Stir in flour, baking powder, baking soda, and salt and mix well.
• Stir in oats, coconut, and chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake at 375 for 9 to 13 minutes or until light golden brown.
• Cool 1 minute and remove from cookie sheets.
• Cool completely.