COWBOY COOKIES III
These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!
Provided by Bonneroo
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.7 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 74.2 mg, Sugar 8.5 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CUCKOO COOKIES
These are VERY GOOD! Posted in response to a request, I just couldn't post it without trying them first. Very fudgy and delicious. **cook time is total oven time per pan** **does not include time for putting marshmallows on top of cookies**
Provided by Marlene.
Categories Drop Cookies
Time 19m
Yield 72 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- COOKIES:.
- Cream shortening and sugar.
- Add eggs, mixing well.
- Stir in milk.
- (is going to be VERY RUNNY, careful!:).
- Add soda, salt, vanilla, cocoa, and flour.
- Mix well.
- **just a heads up** This dough is VERY SOFT.
- Almost sticky even.
- But I didn't add more flour, I left the recipe as it was.
- Drop slightly heaping teaspoonfuls onto a sprayed cookie sheet.
- (I did 12 to a sheet and they didn't spread out and touch each other).
- Bake for 6 minutes.
- Take out of the oven and top each cookie with 1 marshmallow half, cut side down.
- Return to oven, bake an additional 3 minutes.
- ***Ifyou wanted to add a walnut half, I would do it at this point, stick it right into the soft marshmallow***.
- Marshmallow will be puffy, but will fall a bit after being out of the oven awhile.
- Cool on cookie sheet for 1 minute before removing to cookie rack to finish cooling.
- FROSTING:.
- Mix all ingredients well.
- Take a small spoon, a teaspoon would be plenty, scoop up some frosting and drizzle over cookies.
- The recipe says to spread cookies with frosting.
- NO WAY!
- It rips the marshmallow all up and looks awful.
- So, I added a bit more milk than the original recipe called for, to make the frosting more like a glaze so it would look nicer.
Nutrition Facts : Calories 102.7, Fat 3.6, SaturatedFat 1.1, Cholesterol 7.3, Sodium 59.2, Carbohydrate 17, Fiber 0.4, Sugar 10.9, Protein 1.2
CUCKOO COOKIES
Make and share this Cuckoo Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 23m
Yield 46 cookies
Number Of Ingredients 15
Steps:
- Sift together flour, baking soda, salt and cocoa -- cream crisco with sugar till fluffy --
- Beat in egg, add flour, alternating with milk beating till smooth --
- Add vanilla and nuts, drop by tsps on greased cookie sheets.
- Bake at 375° for 8 minutes.
- Remove and top each with glaze.
- GLAZE:.
- Combine all ingredients.
- Melt butter and add cocoa and enough powdered sugar to make a glaze.
Nutrition Facts : Calories 87.3, Fat 4, SaturatedFat 1.3, Cholesterol 6.3, Sodium 48.7, Carbohydrate 12.7, Fiber 0.6, Sugar 6.9, Protein 1.1
SURPRISE COOKIES
These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
- Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
- Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
- Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
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