So Easy Pan Cookies Recipes

FRYING PAN COOKIES

Frying Pan Cookies image

Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.

Provided by LG Burnett

Categories Desserts Cookies No-Bake Cookie Recipes

Yield 48

Number Of Ingredients 10

Ingredients

1 ½ cups dates, pitted and chopped
¼ cup butter
2 eggs
1 cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped walnuts
3 cups crisp rice cereal
½ cup flaked coconut
⅓ cup confectioners' sugar

Steps:

Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 10.5 g, Cholesterol 10.3 mg, Fat 2.2 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 37.5 mg, Sugar 8.4 g

DISHPAN COOKIES I

Dishpan Cookies I image

A volunteer at a Red Cross Blood Drive gave my sister this recipe years ago. This recipe will literally make a dishpan full of cookies. You will probably want to halve this recipe.

Provided by Tammy Elliott

Categories Desserts Cookies Drop Cookie Recipes

Yield 60

Number Of Ingredients 12

Ingredients

2 cups light brown sugar
2 cups white sugar
2 teaspoons vanilla extract
2 cups vegetable oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups quick cooking oats
4 cups cornflakes cereal
1 cup chopped pecans
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 24.1 g, Cholesterol 12.4 mg, Fat 9.5 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 104.7 mg, Sugar 14.6 g

SHORTBREAD COOKIES

Shortbread Cookies image

An easy Shortbread Cookies recipe

Provided by Jessica Strand

Categories Dessert Bake Quick & Easy Fall Winter Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 cookies

Number Of Ingredients 4

Ingredients

1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Steps:

Preheat oven to 300°F. Lightly butter 9-inch-diameter springform pan. Whisk flour, sugar, and salt in medium bowl to blend. Add 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Gather dough together and form into ball; flatten into disk. Roll out dough on lightly floured surface to 1/2-inch-thick round. Transfer round to prepared pan. Using fingers, press dough evenly over bottom to edges of pan. Using tip of small sharp knife, score dough into 8 equal triangles, then pierce all over with fork. Bake until shortbread is cooked through and pale golden, about 45 minutes.
Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release springform pan sides. Using spatula, carefully remove shortbread from pan (shortbread will be fragile). DO AHEAD Can be made 1 day ahead. Store shortbread airtight in single layer at room temperature.

SO EASY PAN COOKIES

So Easy Pan Cookies image

Quick, easy bar cookies. Common on hand ingredients, mix together in no time. I make these several times a week. Is it a Double And Triple Sometimes I double the chips or use different kinds of chips, they come out delightful every time. easy to make gluten-free by substituting equal parts almond flour/meal . Use Enjoy Life Chocolate Chips in aluminate chemicals . Butter Has Barely Any Lactose ,

Provided by sherininja

Categories Bar Cookie

Time 30m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup almond flour or 3/4 cup meal
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup brown sugar, packed
1 teaspoon vanilla
1 large egg
1/2 cup semi-sweet chocolate chips

Steps:

Preheat oven to 350 degrees F. Spray 8 X 8 square pan with cooking spray. ( I use a Gladware ovenware pan).
Thoroughly stir together flour, baking powder and salt. Set aside.
In a microwave-safe bowl, melt butter on high for 1 minute. Add brown sugar and stir well. Stir in the egg and vanilla and beat 15 strokes with a mixing spoon.
Add flour mixture to sugar mixture and stir just until mixed. Mixture will still be very warm so let it cool for 5 minutes. Stir in chips.
Sometimes I stir in a teaspoon of cinnamon just for kicks.
Bake for 22 minutes or until a toothpick inserted comes out clean and bars appear set (edges will be brown).
Let cool for about 20 minutes. Slice into 16 bars.
Makes 16.

Nutrition Facts : Calories 129.6, Fat 4.8, SaturatedFat 2.9, Cholesterol 19.3, Sodium 93.4, Carbohydrate 21.4, Fiber 0.5, Sugar 16.3, Protein 1.3

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