Ooie Gooie Chocolate Caramel Macadamia Chunk Cookies Recipes

DARK CHOCOLATE CHUNK MACADAMIA NUT COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease cookie sheet.
• 2. Beat butter and shortening in large bowl. Add brown and white sugar beating thoroughly. Add egg and vanilla until well blended. In a separate bowl, whisk together flour, baking soda and salt.
• 3. Gradually, beat into batter mixture. Add chocolate and nuts by hand with a large spoon.
• 4. Drop by rounded teaspoons onto prepared cookie sheet. Bake 10-12 minutes or until edges are lightly brown.

OOIE-GOOIE-CHOCOLATE -CARAMEL-MACADAMIA CHUNK COOKIES

Steps:

• Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
• In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
• Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
• Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
• Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
• Serve with *plenty* of milk.

CHOCOLATE CHIP COOKIES

Steps:

• Line 3 baking sheets with parchment.
• In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
• Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

MACADAMIA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
• Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
• Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.

CHOCOLATE-CHUNK CARAMEL COOKIES

Steps:

• Preheat oven to 375°F.
• In a bowl whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
• Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies keep in airtight containers 5 days.