Hunker Dunker Cookies Recipes

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HUNKER DUNKER COOKIES



Hunker Dunker Cookies image

Make and share this Hunker Dunker Cookies recipe from Food.com.

Provided by blautenschlaeg4

Categories     Drop Cookies

Time 30m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups butter or 2 cups margarine
2 cups brown sugar
2 cups sugar
4 eggs
2 teaspoons vanilla
2 teaspoons salt
2 teaspoons baking soda
4 cups flour
2 cups oatmeal
2 cups Rice Krispies
1 cup chocolate chips (or half or each) or 1 cup butterscotch chips (or half or each)

Steps:

  • Cream butter and sugars together; add eggs and vanilla. Sift dry ingredients togehter and add to butter mixture. Stir in oatmeal and Rice crispies. Bake at 350 degrees for 10 minutes.
  • YOU CAN ONLY PUT 6 COOKIES PER BAKING SHEET AS THESE COOKIES ARE HUGE! AND DO NOT MIX DOUBLE BATCHES THEY DO NOT WORK YOU HAVE TO MAKE ONE BATCH AND THEN YOU HAVE TO MAKE THE SECOND.

Nutrition Facts : Calories 426.8, Fat 18.9, SaturatedFat 11.3, Cholesterol 75.9, Sodium 450.1, Carbohydrate 61.5, Fiber 1.6, Sugar 38.6, Protein 4.9

CHOCOLATE CHIP COOKIE DUNKERS



Chocolate Chip Cookie Dunkers image

Make and share this Chocolate Chip Cookie Dunkers recipe from Food.com.

Provided by Marz7215

Categories     Dessert

Time 1h

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 12

1/4 cup butter, softened
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate chips
1/2 cup pecans (filberts, optional) or 1/2 cup hazelnuts (filberts) (optional)
6 ounces semisweet chocolate, chopped
1 tablespoon shortening

Steps:

  • Preheat oven to 350°F Line a 9x9x2-inch baking pan with foil, allowing edges to hang over sides of pan; set pan aside.
  • Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces and, if desired, nuts.
  • Press dough evenly onto bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until crust is evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven temperature to 325°F
  • Use foil to lift baked mixture out of pan. Transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake in 325°F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends, if desired.
  • Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50 percent power (medium) for 2 to 3 minutes or until melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour or until set. Makes 18 cookies.
  • To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Nutrition Facts : Calories 194.5, Fat 12.9, SaturatedFat 6.5, Cholesterol 18.5, Sodium 44.9, Carbohydrate 21.2, Fiber 2.1, Sugar 11.4, Protein 2.7

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