Cookies Milk Delight Recipes

CHOCOLATE CHIP COOKIE DELIGHT

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.

MILK AND COOKIES DESSERT FLIGHT

Steps:

• Make the basic starter by beating butter in a stand mixer with the paddle attachment for one minute.
• Add granulated sugar and beat to combine.
• Add oil and beat to combine.
• Add brown sugar and beat to combine.
• Scrape bowl and beat again.
• Add salt and baking soda and beat to combine.
• With mixer running, slowly add flour until mixed in.
• Scrape and beat again.
• Beat the two eggs and set aside. Two eggs should weigh just under four ounces. One quarter of that is just under one ounce, which will be used in each dough.
• Place four bowls on your counter and divide the dough equally between the four bowls, about a cup of mix per bowl.
• To the first one to make the chocolate dough, completely stir in cocoa powder.
• In a small bowl place ¼ of the egg and whisk in the water, oil and extract then add to the starter mixture and combine with a stiff spatula or wooden spoon. Set this chocolate dough aside.
• To make the chocolate chip dough, beat 1/4 of the egg, oil, and vanilla then add to the starter mixture to form a dough. Add chocolate chips and nuts and mix to incorporate. Set the chocolate chip dough aside.
• To make the peanut butter dough, mix in the all-purpose flour and baking soda together to combine.
• In a separate small bowl, beat 1/4 of the egg with the peanut butter, oil and vanilla then mix into the starter mixture along with the flour mixture with a stiff spatula or wooden spoon until combined. Set the peanut butter dough aside.
• To make the lemon dough, mix the zest and corn starch together and set aside.
• In a small bowl, whisk 1/4 of the egg, butter, food color, lemon juice, lemon extract and honey. Then add this to the starter mixture along with the corn starch mixture and combine with a stiff spatula or wooden spoon. This dough will be looser than the other three doughs.
• Preheat oven to 375 degrees F with the oven rack in the top third of the oven.
• Each dough will make nine mini cookie cups for a total of 3 dozen so for baking, you will need to bake 2-3 batches depending on the size of your tea muffin pan. Our pan held 24 so we baked 24 then another 12.
• Spray a small amount of kitchen pan spray across the top of the tea muffin pan then line your paper tea muffin cups. Fill each batter right up to the top of the paper edge even with the top, do not over fill.
• Bake 10-12 minutes until a toothpick inserted into any flavor comes out clean. Ours took 11 minutes but ovens vary so check at ten minutes.
• Cool for five minutes in the pan and lift out onto a rack to cool completely.
• Refill pan with second batch and repeat.
• Once completely cool, make the ganache by heating the cream and chocolate in a glass bowl in the microwave in ten second intervals, whisking each time to combine.
• To make the mocha frosting, place powdered sugar into a small bowl. In a small cup, whisk instant coffee with brewed coffee then stir into the powdered sugar. Finally whisk in the prepared milk chocolate frosting.
• Frost and decorate each as described above and serve with the milk suggestions.

CHOCOLATE CHIP COOKIE DELIGHT

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften.
• Press into an ungreased 13 x 9 baking pan.
• Bake at 350 degrees for 14-16 minutes or until golden brown.
• Cool on wire rack.
• In a large mixing bowl, beat cream cheese and powdered sugar until smooth.
• Fold in 1-3/4 cups whipped topping.
• Spread over crust.
• In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft set.
• Spread over cream cheese layer.
• Top with remaining whipped topping.
• Sprinkle with nuts and chocolate curls if desired.
• Cover and refrigerate for 8 hours or overnight until firm.

NO BAKE - OAT DELIGHT COOKIES

Steps:

• Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
• Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
• Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
• These cookies set up best if cooled in the fridge.

RICH DELIGHTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• In a medium bowl combine coconut, crushed coconut cookies, candied fruit, dates and pecans. Mix well.
• To the sweetened condensed milk add the coconut extract and the food coloring; stir well to mix. Pour into coconut mixture; stir well.
• Drop by heaping tablespoonfuls onto prepared baking sheet.
• Bake in preheated oven for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to waxed paper to cool completely.

CARNATION BREAKFAST CHOCOLATE CRAVER'S DELIGHT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat white sugar, butter, shortening, and brown sugar together in a bowl using an electric mixer until creamy. Add milk chocolate powder and mix until well blended. Beat in eggs.
• Gradually add flour, almond extract, baking soda, and salt to the butter mixture. Beat until well blended. Stir in coconut and fold in chocolate chips. Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them 2 inches apart.
• Bake in the preheated oven until lightly browned on the edges, 10 to 12 minutes. Allow to cool for 2 minutes on the baking sheets. Transfer cookies to a cooling rack to cool completely.