Rawoatmealgojicacaocookies Recipes

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!

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.

ROLO®-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
• Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
• Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
• Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
• Melt almond bark in a saucepan over low heat. Drizzle over cookies.

RAW OATMEAL GOJI CACAO COOKIES

Steps:

• Using a food processor, blend the soaked oat groats in a food processor until the batter comes together. Put into a large bowl.
• In the food processor pulse the almonds (or hazelnuts) until you have a course chop. Remove and add to the oat groats.
• Add the goji berries, cacao nibs and your sweetner. Keep in mind the sweetner will affect the taste, but it probably will be good no matter which one you use.
• Also the liquid sweetener will make this very very sticky. If you want to cut back on the sweetener that wouldn't hurt.
• Mix all the ingredients in the bowl well.
• Grind the cashews to a fine powder. Be careful not to let them grind too long, you don't want cashew butter.
• Put the cashews in a flat bowl and spread it out evenly on the bottom.
• Using a tablespoon measure scoop out some of the oat mixture and put it in the cashew powder and roll to coat.
• When done all the little balls, put them into the dehydrator to dry. Use the plastic mesh sheets for these, not the slippery teflex ones.
• Drying can take up to 12 hours at 110'F, depending on how thick your cookies are.
• Pat each ball down to the desired thickness. Also how dry it is in your house can affect the drying time, so check them now and again during the first 6 hours.
• At about 6 hours flip the cookies and dry another 6 hrs if necessary.
• These look so pretty with the bright goji berries and the dark cacao nibs. Its very festive! You could also add some dried cranberries/blueberries or whatever you have in the pantry.
• Bon Appetit!