Cuckoo Cookies Recipes

COWBOY COOKIES III

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.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

CUCKOO COOKIES

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.

CUCKOO COOKIES

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.

SURPRISE COOKIES

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.