Crunchy Birthday Cookies Recipes

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CRUNCHY MUNCHER COOKIES



Crunchy Muncher Cookies image

Toasted whole wheat flake cereal, pretzels and oats add texture and depth to chocolate and butterscotch treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 108

Number Of Ingredients 15

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
2/3 cup vegetable oil
1 teaspoon vanilla
3 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
2 2/3 cups small pretzel twists, coarsely crushed
1 cup old-fashioned or quick-cooking oats
1 cup Wheaties™ cereal or Country® Corn Flakes cereal, slightly crushed
1 cup miniature semisweet chocolate chips
1 cup butterscotch-flavored chips

Steps:

  • Heat oven to 350°F. In large bowl, beat sugars, butter, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Stir in remaining ingredients.
  • On ungreased cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
  • Bake 9 to 11 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g

CRUNCHY CRISPY CHOCOLATE CHIP COOKIE



Crunchy Crispy Chocolate Chip Cookie image

This is the Best Crunchy Crispy Chocolate Chip Cookie recipe is a one of a kind cookie. I had this cookie growing up and I finally recreated my mom's recipe. It's dense, crunchy, and chocked full of chocolate chips in every bite.

Provided by Happy Happy Nester

Categories     Dessert

Number Of Ingredients 10

½ cup shortening
1 tsp vanilla extract
1/4 cup light brown sugar (lightly packed)
1/2 cup granulated sugar
1 egg (beaten)
1 ½ cup flour
1/2 tsp salt
½ tsp baking powder
1 - 1½ cups chocolate chips
½ cup chopped walnuts (optional)

Steps:

  • Combine and mix flour, salt and baking powder in a bowl.
  • Place the egg in a small bowl and whisk with a fork thoroughly.
  • Whip shortening for a minute or two with a handheld mixer.
  • Add vanilla to the shortening and mix well.
  • Add brown sugar and granulated sugar to the shortening and mix for another minute or two until combined well.
  • Next, add the egg mixture to the shortening and blend well.
  • Add portions of the flour to the sugar/shortening mixture and beat well after each addition.
  • Once all the flour is added beat for a minute.
  • Add nuts and chocolate chips and mix well.
  • Preheat oven to 375 F.
  • Mold the dough into balls, place them on a plate, and refrigerate them for at least 15 minutes.
  • Place cookies on an ungreased cookie sheet.
  • Bake for 15 minutes until golden brown. Cool slightly and transfer to a wire baking rack. If baking in a non-convect oven, bake for additional 1-2 minutes.

Nutrition Facts : ServingSize 18 cookies, Calories 218 kcal, Carbohydrate 24.8 g, Protein 3.1 g, Fat 12.1 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 142 mg, Fiber 1.1 g, Sugar 15 g

CRUNCHY DROP COOKIES



Crunchy Drop Cookies image

In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1 cup canola oil
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup crisp rice cereal
1 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CRUNCHY CARAMEL COOKIES



Crunchy Caramel Cookies image

You decide! Make these crunchy, chewy caramel cookies with nuts, coconut, toffee chips or chocolate chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 26m

Yield 60

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
3 cups Betty Crocker™ mashed potatoes
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup chopped, nuts, flaked coconut or toffee or chocolate chips of choice

Steps:

  • Heat oven to 350°F. Stir together flour and baking soda; set aside. Reserve 1 cup of the mashed potatoes (dry). Microwave butter in large microwavable bowl uncovered on High until melted. Stir in sugars, flour mixture, vanilla, eggs, remaining 2 cups mashed potatoes (dry) and the nuts. Let dough stand 5 minutes.
  • Shape dough into 1-inch balls; roll balls in reserved mashed potatoes (dry), pressing firmly so potatoes stick to balls. Place 2 inches apart on ungreased cookie sheet.
  • Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, ServingSize 1 Serving, Sodium 45 mg

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