Crispy Nut Cookies Recipes

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NUTTY CRISPY SUGAR COOKIES



Nutty Crispy Sugar Cookies image

I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well.

Provided by Cindy Carnes

Categories     Desserts     Cookies     Sugar Cookies

Time 1h10m

Yield 60

Number Of Ingredients 10

5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
  • Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 14.9 g, Cholesterol 14.3 mg, Fat 8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 76.1 mg, Sugar 6.8 g

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS



Chocolate Chip Cookies Straight Up or with Nuts image

After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.

Provided by Next Iron Chef All Star: Elizabeth Falkner

Categories     dessert

Time 1h

Yield about 3 dozen cookies

Number Of Ingredients 11

8 tablespoons (4 ounces) butter, softened but still cool
3/4 cup (6 1/4 ounces) firmly packed dark brown sugar
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
1 large egg (1 1/2 ounces by weight)
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 1/4 cups plus 3 tablespoons (7 ounces) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)
3/4 cup (3 ounces) chopped walnuts, optional

Steps:

  • In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
  • Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
  • Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

NUTTY RICE KRISPIE COOKIES



Nutty Rice Krispie Cookies image

My mom and I used to make these treats for Christmas every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! -Savanna Chapdelaine, Orlando, Florida

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2 dozen.

Number Of Ingredients 5

1 package (10 to 12 ounces) white baking chips
1/4 cup creamy peanut butter
1 cup miniature marshmallows
1 cup Rice Krispies
1 cup salted peanuts

Steps:

  • In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

CRUNCHY NUT BROWN SUGAR COOKIES



Crunchy Nut Brown Sugar Cookies image

This recipe was given to me quite some time ago by a friend of the family. My husband is not a big cookie lover, but he loved these, so I requested the recipe. Shortening can be substituted for butter for a crispier cookie.

Provided by GzNKz4evr

Categories     Drop Cookies

Time 1h

Yield 3 dozen

Number Of Ingredients 7

1 cup butter (room temperature)
2 1/4 cups brown sugar (packed)
1/2 teaspoon salt
2 eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup walnuts (crushed)

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
  • Gradually add flour until well mixed.
  • Add walnuts. You can substitute any nut you prefer.
  • Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
  • Bake cookies for about 12 minutes on a cookie sheet.
  • Enjoy!

Nutrition Facts : Calories 1851.4, Fat 91, SaturatedFat 42.5, Cholesterol 286.7, Sodium 1234, Carbohydrate 247, Fiber 5.4, Sugar 161.6, Protein 21.7

KRISPY COCONUT OATMEAL COOKIES



Krispy Coconut Oatmeal Cookies image

Time 30m

Number Of Ingredients 14

1 cup salted butter
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 egg
2 teaspoons vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
3 1/2 cups all purpose flour
1 cup Rice Krispies
1 cup quick oats
1 cup sweetened coconut
1 cup of mini chocolate chips (optional)
1/2 cup walnuts (optional)

Steps:

  • Preheat oven to 350*F Blend together butter, white sugar and brown sugar. Add vegetable oil, egg and vanilla. Blend well, scraping down sides of bowl as needed. Add cream of tartar, baking soda and flour (1/2 cup at a time) and blend well. Add rice krispies and mix well, scraping sides of bowl as needed. Add quick oats and coconut and mix well, scraping sides of bowl as needed. Add chocolate chips (optional) Add walnuts (optional) Scoop onto cookie sheets and bake for 12 - 15 minutes or until edges begin to turn golden. Let cool and devour!

CRISPY BANANA COOKIES



Crispy Banana Cookies image

These spiced banana cookies are crispy on the outside and soft in the inside.

Provided by Ruben Jerez

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 35m

Yield 30

Number Of Ingredients 11

¾ cup white sugar
½ cup butter
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
4 ounces sun-dried bananas, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
  • Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
  • Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
  • Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
  • Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 41.3 mg, Sugar 7.1 g

CRISPY COCONUT COOKIES



Crispy Coconut Cookies image

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

Provided by Gerry

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or 1 teaspoon coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

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.

CRISP WALNUT COOKIES



Crisp Walnut Cookies image

"This is a terrific way to bake fresh cookies in minutes," assures Alice Walcher of North Fairfield, Ohio. Easy one-bowl preparation results in yummy treats that are crisp and chewy at the same time.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 7

1 package yellow cake mix (regular size)
2 cups quick-cooking oats
1/2 cup sugar
1 cup canola oil
3 eggs
1-1/2 teaspoons vanilla extract
1 cup finely chopped walnuts

Steps:

  • In a large bowl, combine the cake mix, oats and sugar. Beat in oil, eggs and vanilla. Stir in walnuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 169 calories, Fat 10g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

CRISPY TOFFEE COOKIES



Crispy Toffee Cookies image

This is one of the crispest cookies around, and tastes delicious. I added nuts to a recipe I found, and now I can't get enough of them!

Provided by roxy_froggy25

Categories     Drop Cookies

Time 50m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup English toffee bits
1/2 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  • Add flour and baking powder to creamed mixture, stir until well incorporated.
  • Add in toffee bits and nuts, and stir well.
  • Drop dough onto greased baking sheet at least 2 inches apart, tablespoon amounts.
  • Bake for 10-12 minutes or until cookies is brown.
  • Remove from oven and let sit for 2 minutes, and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 108.4, Fat 4.6, SaturatedFat 2.2, Cholesterol 22.2, Sodium 55.4, Carbohydrate 15.7, Fiber 0.4, Sugar 10.4, Protein 1.5

CHEWY CRISPY COCONUT COOKIES



Chewy Crispy Coconut Cookies image

Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!

Provided by Melissa J

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 12

½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 ⅓ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
  • Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g

CHERRY CHOCOLATE NUT COOKIES



Cherry Chocolate Nut Cookies image

Each Christmas, I make about 600 cookies to share with family and friends. The holidays wouldn't be the same without several batches of these colorful goodies. -Sybil Brown, Highland, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup chopped maraschino cherries
3/4 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 102mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CRISPY BUTTER COOKIES



Crispy Butter Cookies image

These cookies are easy to make and taste so good. They're very crisp and light, perfect with milk or coffee.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/2 cups confectioners' sugar
2 egg whites
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Sugar

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 145 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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Cashew Crunch Cookies - The BakerMama tip thebakermama.com. Flatten each ball slightly. Top with a few cashew pieces and sprinkle with a pinch of sea salt. Bake for 10-12 minutes or until cookies start to brown and crisp around the edges.
From recipeshappy.com


NUTTY CHOCOLATE CHIP COOKIES RECIPE - GRACE PARISI | FOOD & WINE
Instructions Checklist. Step 1. Preheat the oven to 350° and position racks in the middle and lower thirds of the oven. In a medium bowl, whisk the flour with the baking soda and salt ...
From foodandwine.com


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