Midnight Cookies Recipes

MIDNIGHT COOKIES

Steps:

• Preheat oven to 350 F.
• Add 3/4 cups old-fashioned rolled oats to the blender and pulse to create a coarse oat flour. Then add to a large bowl.
• Add whole old-fashioned rolled oats, chopped cashews, sesame seeds, and spices to the bowl.
• Put dates, apple sauce, coconut oil, honey, and egg in a blender and blend until smooth.
• Combine wet and dry ingredients.
• Scoop out 1/4 measuring cup of dough per cookie and place on a parchment-paper-lined baking sheet flattening the cookie to about 1/2 inch thickness.
• Bake for approximately 18-22 minutes or until golden. Beware of not burning the bottoms.
• Cool on a cookie sheet and store in an airtight container preferably in the fridge.

MIDNIGHT COOKIES

Steps:

• Position racks in upper and lower third of oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
• Whisk together the ground hazelnuts, flour, cocoa, baking powder and fine salt in a large mixing bowl. Stir in chocolate chunks and cranberries; set aside.
• Whisk together the eggs, sugar, oil and vanilla in a mixing bowl, then add to dry mixture, stirring well. It will be a bit sticky!
• Roll heaping tablespoons of dough into balls between your hands. If it's too sticky, try using a cookie scoop coated with coconut oil.
• Place cookies about 2 inches apart on prepared pans. Stir topping ingredients together and sprinkle on top of cookies.
• Bake for 10 minutes, rotate the pan, then bake for another 5 minutes. The cookies will not change shape very much the tops will brown a little bit and the tops will feel dry to the touch; the interiors should remain chewy. Allow to cool for a few minutes before removing them from the pan. Cool on rack for additional time if storing them. Store in airtight container for up to 5 days. They also freeze well.
• Dig in!!!

MIDNIGHT MOON COOKIES

Steps:

• Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.
• Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.
• Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.
• Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.
• Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.
• Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.

MIDNIGHT SNACK COOKIES

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Combine the butter, brown sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Scrape the paddle, sides and bottom of the bowl with a rubber spatula, then add the peanut butter and beat on medium until smooth, about 1 minute.
• Add the egg and mix on medium speed until combined. Add the bourbon and vanilla and mix on low to incorporate. Scrape the paddle and bowl with the rubber spatula.
• Add the flour, baking powder, baking soda and salt and mix on low until just combined. Scrape the paddle and bowl with a rubber spatula. Add the oats and chocolate-covered pretzels and mix on low until just incorporated. Scrape the paddle and bowl with the rubber spatula to make sure the dough is uniform.
• Using a 2-ounce ice cream scoop or 1/4-cup measuring spoon, scoop 6 mounds of dough onto each of the prepared baking sheets. Place 1 square of chocolate on top of each mound.
• Bake until the cookies have spread and are lightly browned around the edges, 16 to 18 minutes, rotating and switching the positions of the baking sheets after 8 minutes.
• Remove the sheets from the oven and immediately mist each cookie with 2 or 3 pumps from the spray bottle of bourbon. Let the cookies cool on the tray, about 15 minutes.

MIDNIGHT COOKIES

Steps:

• Preheat the oven to 425 and line a baking sheet with baking parchment.
• Put the egg white in a large, clean, grease-free bowl and whisk until stiff peaks form.
• Add the sugar to the whisked egg white, a spoonful at a time, whisking well between each addition until the sugar is fully incorporated. The mixture should be completely smooth and glossy in appearance. Use an electric mixer for speed.
• Fold in the almonds, chocolate chips, cherries and coconut. Place 9 spoonfuls on the baking sheet. Place in the oven, close the door, then turn off the oven. Leave cookies overnight (or atleast 6 hours) and don't open the door. Serve the cookies for breakfast.