High Octane Cookies Recipes
HAWAII 5-0 COOKIES
I am not a great cook, but I love to make these cookies with my kids. They got their name because I would always say, "Cook 'em, Dano" when I put them in the oven, and my squad car number is 5-0, so my kids started calling them the Hawaii 5-0 cookies. Even though they are quick and super easy, they still taste great.
Provided by Food Network
Categories dessert
Time 15m
Yield 24
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Drop prepared cookie dough by tablespoons onto ungreased cookie sheets, leaving 1-inch between each cookie. Press the macadamia nuts into the dough. Bake until golden around the edges, about 8 to 10 minutes.
OIL COOKIES
This is a family heirloom recipe from my grandmother. We had to stand by her to come up with measurements because she used a hand of this or a container of that. She called them oil cookies because most of the recipes had lard in them and this one used oil instead. This is a recipe that is called for on every cookie tray at holidays or gatherings. Brush cookies with a basic powder sugar and water icing and while wet, sprinkle colored jimmies to match the occasion. Let dry completely before storing. These cookies freeze great UNFROSTED.
Provided by MYRAMANI
Time 3h
Yield 72
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, beat the eggs, evaporated milk, oil and vanilla until well blended. Mix in the sugar and baking powder. Stir in the flour 1 cup at a time until the dough becomes too stiff to stir. Turn out onto a clean surface and knead in as much of the remaining flour as possible. Dough should be smooth and not sticky. Keep the dough covered with a towel while pinching off tablespoon sized pieces of dough and rolling them into small ropes 6 inches long and 1/4 inch in diameter. Tie ropes into loose knots and place them 2 inches apart onto the prepared cookie sheets. The cookies will almost triple in size while baking.
- Bake for 10 to 12 minutes in the preheated oven, until light brown on the bottom. Remove from cookie sheets to cool on wire racks. When cool, glaze with a mixture of confectioners' sugar and water, if desired.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 11.8 g, Cholesterol 16.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 36.8 mg, Sugar 3.8 g
ULTIMATE HIGH ALTITUDE CHOCOLATE CHIP COOKIES
If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
Provided by C Erik
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
- Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 17.9 g, Cholesterol 21.8 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 10.6 g
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