Garbagecookies Recipes

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GARBAGE COOKIES



Garbage Cookies image

These cookies are no fail. Add whatever YOU like!

Provided by Amanda Rettke

Categories     Dessert

Time 32m

Number Of Ingredients 11

1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
3/4 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp. vanilla
2 eggs
1 1/2 cups whole oats

Steps:

  • Heat oven to 350 degrees
  • In a medium bowl sift flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
  • Add flour mixture to wet ingredients and stir until just combined. Then add oats and stir by hand to combine.
  • Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
  • Bake for at least 8 minutes, but most likely will bake for 12 depending on your oven.

EVERYTHING COOKIES



Everything Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 14

3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins

Steps:

  • Preheat the oven to 375 degrees F.
  • Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
  • With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

COMPOST COOKIES



Compost Cookies image

The compost cookie has nothing to do with garbage. It's a butter and brown sugar cookie loaded with bits of candy and snack food. It sounds strange but it tastes divine. Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. It's no wonder. It's a brilliant idea and a truly decadent dessert. But what if you want to put your own spin on it? The compost cookie can be your edible canvas. The recipe is easy to alter to any specifications or cravings. But do take care. A loaded compost cookie can go from delicious to disgusting in a flash.

Provided by Samantha Seneviratne

Time 2h35m

Yield About 2 1/2 dozen cookies

Number Of Ingredients 16

1/2 cup old-fashioned rolled oats
1/2 cup rice cereal squares, such as Rice Chex
2 tablespoons unsalted butter, melted, plus 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
Kosher salt
1 cup plus 3 tablespoons all-purpose flour
2 teaspoons ground coffee
3/4 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup chopped bittersweet chocolate (around 60% cacao)
1/2 cup honey-roasted peanuts, coarsely chopped
1/2 cup dried sour cherries, chopped
1/2 cup lightly crushed salted potato chips
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, toss together the oats, cereal, melted butter and 1/8 teaspoon salt. Spread the mixture onto a rimmed baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
  • In another medium bowl, whisk together the flour, coffee, baking soda and 3/4 teaspoon salt.
  • In a large bowl, mix together the room-temperature butter, granulated sugar and brown sugar with a wooden spoon until creamy. Stir in the egg and vanilla. Stir in the flour mixture. Then carefully fold in the chocolate, peanuts, cherries, potato chips and the cereal mixture. Scoop the dough into 2-tablespoon scoops on a baking sheet lined with parchment paper and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
  • Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with flaky sea salt. Bake on the upper and lower racks until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
  • In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  • In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
  • Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

GARBAGE COOKIES



Garbage Cookies image

You can do anything with these cookies and they are still great! Use any combo of cake mix and pudding that your heart desires and they are so simple that the kids can mix them up!

Provided by LAURIE

Categories     Dessert

Time 20m

Yield 5-6 dozen

Number Of Ingredients 6

1 cake mix (vanilla, butter pecan, chocolate, lemon or whatever)
2 (3 1/2 ounce) boxes instant pudding mix (vanilla, butterscotch, chocolate, lemon or whatever)
1 cup flour
1 2/3 cups mayonnaise
3/4 cup chopped nuts (optional)
12 ounces butterscotch chips (whatever) or 12 ounces miniature M&M's chocolate candies (whatever)

Steps:

  • Mix it all together in a large bowl.
  • Drop by rounded teaspoonfuls on ungreased cookie sheet.
  • Bake at 350 for 15 minutes.
  • Cool on rack.

Nutrition Facts : Calories 872.1, Fat 47.1, SaturatedFat 16.1, Cholesterol 20.4, Sodium 1137, Carbohydrate 117.6, Fiber 4.7, Sugar 79, Protein 6.2

KAREN'S GARBAGE COOKIES!



Karen's Garbage Cookies! image

A basic cookie that you can pretty much add anything too! Very simple and versatile! Fun for the kids to help out with!!

Provided by Chef Nichol

Categories     Dessert

Time 27m

Yield 4 Dozen

Number Of Ingredients 9

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Cream shortening and sugars; add eggs and vanilla.
  • Sift together dry ingredients.
  • Mix well and add "garbage", 2 Celsius of any of the following:.
  • oatmeal, rice krispies, chocolate chips, coconut, chopped nuts, raisins, dates, M & M's, Reese's Pieces, chopped apricots, or whatever sounds good to you! Mix and match!
  • Bake at 375 F for 10-12 minutes.

Nutrition Facts : Calories 1122.1, Fat 54.2, SaturatedFat 13.7, Cholesterol 93, Sodium 703.5, Carbohydrate 152.1, Fiber 1.7, Sugar 103.7, Protein 9.7

PERFECT CHOCOLATE CHIP COOKIES



Perfect Chocolate Chip Cookies image

What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.

Provided by Charlotte Druckman

Categories     snack, cookies and bars, dessert

Time 12h30m

Yield 14 cookies

Number Of Ingredients 9

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup/140 grams dark brown sugar
2/3 cup/110 grams superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Steps:

  • Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  • Add the egg and beat over medium speed until evenly combined.
  • In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  • Add the chopped chocolate and fold into the dough until evenly distributed.
  • Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  • The next day, heat the oven to 350 degrees.
  • Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  • Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

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