CRACKER JACK COOKIES II
Chocolate chip cookies with a few more ingredients. Oatmeal, coconut, and cereal make them very good and chewy.
Provided by Earthymom
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oatmeal, coconut, crisp rice cereal and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 32.9 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 7.1 g, Sodium 162.7 mg, Sugar 19.5 g
CRACKER JACK COOKIES
This is a great batch of cookies to make for school bazaars or for your own home. Absolutely delicious, my kids love them. But this does make a large batch. I usually do half now and it makes 48 cookies. I vary the optional with coconut or chocolate chips or raisins. Sometimes I separate the batches and mix in chocolate chips in one and raisins in another.
Provided by FrenchBunny
Categories Drop Cookies
Time 27m
Yield 96 cookies
Number Of Ingredients 14
Steps:
- In a large bowl cream together shortening, sugars, eggs and vanilla. Mix well.
- Combine dry ingredients and mix into wet ingredients
- Add cereals and optional mix and stir well
- Drop by Teaspoon fulls onto lightly greased cookie sheet.
- Bake at 350 F for 10 or 12 minutes.
CRACKER JACK COOKIES I
This is a very old recipe from at least the 30's. The name comes from the old expression meaning 'great'.
Provided by Juanita Peek
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
- Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 22.9 g, Cholesterol 23.9 mg, Fat 9.6 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 165.2 mg, Sugar 13.1 g
BALLPACK CRACKER JACK COOKIES
Make and share this Ballpack Cracker Jack Cookies recipe from Food.com.
Provided by Caryn
Categories Drop Cookies
Time 23m
Yield 4 dozen cookies (depending on size)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, combine flour, baking powder and baking soda; set aside.
- In a large bowl, cream butter, sugar, brown sugar, eggs, and vanilla.
- Add flour mixture; mix well.
- Fold in oatmeal, rice krispies, coconut, and nuts.
- Bake on ungreased cookie sheet for 8 minutes.
- Cool on wire rack.
HOMEMADE CRACKER JACK
A salty-sweet, caramel-coated popcorn often eaten at baseball games, Cracker Jack is one of the many well-known confections from Chicago. While molasses-covered popcorn was already popular in the Northeast, the creation of Cracker Jack's special formula is credited to German brothers Frederick William and Louis Rueckheim. Besides coming up with the signature combination of popcorn, molasses and peanuts, they even devised a special package to keep it fresh and crisp. By the late 1800s, the snack was so loved that their company was producing four-and-a-half tons a day. This homemade version is best enjoyed the day it's made, though it will keep for up to three days in an airtight container. Use large, red-skinned peanuts in this recipe if you can find them, as the skins lend a pleasant bitterness that works well with the molasses-caramel coating.
Provided by Samantha Seneviratne
Categories candies
Time 45m
Yield About 16 cups
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
- Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
- Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
- In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
- Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
- Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
- Let the popcorn cool completely. It's best enjoyed the day it's cooked, but you can also store it in an airtight container for up to 3 days.
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