Nickeys Garbage Cookies Recipes

GARBAGE COOKIES

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.

GARBAGE COOKIES

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.

NICKEY'S GARBAGE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine and sift flour, baking soda, and salt. Set aside.
• In a separate bowl, combine oatmeal, bran flakes, pecans, coconut, chocolate chips and cranberries. Set aside.
• In a large bowl, cream the butter. Add both sugars. Add egg, oil, and vanilla.
• Stir flour mixture into creamed mixture, blending well -- I add a third at a time.
• Add chocolate chips mixture.
• Drop by heaping teaspoonful onto ungreased cookie sheet. [The amount of cookies you get will depend on how large you make them.].
• Bake at 350 until cookies are lightly browned, about 15 minutes depending on your oven. Wait a few minutes then transfer to a wire rack and cool completely.

NICKEY'S CHOCOLATE CHIP PECAN COOKIES

Steps:

• Preheat oven to 350 F degrees.
• Grease two cookie sheets or use parchment paper.
• Cream butter in medium bowl. Add brown sugar. Beat in eggs, one at a time. Add vanilla. Set aside.
• In small bowl, combine flour, baking powder and salt, then stir into creamed mixture.
• Fold in chocolate chips, toffee bits and pecans,.
• Drop by heaping teaspoonful onto cookie sheet. Bake at 350 degrees for 10 - 12 minutes.
• Cool on baking sheet for a few minutes before moving to wire racks to complete cooling.

NO BAKE COOKIES I

Steps:

• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

NICKEY'S ICEBOX BUTTER COOKIES

Steps:

• In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
• In a large bowl, cream butter and both sugars.
• Beat in egg and extracts.
• Add dry ingredients; mix well.
• Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.].
• Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls.
• Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours).
• Preheat oven to 350 degrees F.
• Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.).
• Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator.
• NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).

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!

NICKEY'S PEANUT BUTTER-RAISIN COOKIES

Steps:

• Preheat oven to 350°.
• Sift the dry ingredients together and set aside.
• In a large bowl, cream butter and shortening together.
• Add peanut butter.
• Add sugars.
• Add the eggs and vanilla.
• Add dry ingredients.
• Add the chocolate coated raisins.
• Roll into 1 inch balls.
• Lightly roll each ball in sugar; then place on cookie sheet.
• Bake at 350° for about 12 minutes or until lightly browned. Wait a few minutes before moving to cookie racks to cool.

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

APPLE CINNAMON CHIMICHANGAS

Steps:

• Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
• Place cinnamon sugar in a shallow dish.
• Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.
• Heat oil in a large, deep saucepan over medium heat.
• Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches.