Anything Goes Cookies Food

ANYTHING GOES COOKIES

Steps:

• Preheat the oven to 350°F.
• Place the butter, brown sugar, and granulated sugar in a large bowl and stir until completely smooth. Add the eggs and vanilla and stir until combined. Add the flour, baking soda, salt, and oatmeal and stir until the flour is completely incorporated. Fold in the raisins, coconut, walnuts, and white chocolate chips.
• Drop golf ball-size spoonfuls of the dough onto a baking sheet about 3 inches apart and bake for 15 to 17 minutes, until lightly browned on the edges and set in the center. Let the cookies sit on the baking sheet for 2 minutes and cool on parchment or waxed paper.

ANYTHING GOES COOKIE DOUGH CHOCOLATE PEPPERMINT SPIRAL COOKIE

Steps:

• Combine 2 1/2 cups (610 mL) flour, baking soda, and salt in medium bowl; set aside.
• Mix in eggs and vanilla extract until blended.
• Gradually add in flour mixture; mix just until blended. Stir in additional 1/4 cup (60 mL) flour and peppermint extract.
• Divide dough in half (about 1 2/3 cups). Stir cocoa powder into half and candies into the other half. Roll out cream dough between 2 sheets of parchment or wax paper into 10 x 16 inch rectangle. Repeat with cocoa dough.
• Using parchment paper, place cream dough on top of cocoa dough, trimming excess so dough is even. Gently roll dough lengthwise into log, using the parchment paper to assist (dough will be soft). Make sure to not leave in any paper.
• Carefully roll log into peppermint candies, using parchment paper to assist. Wrap log in parchment paper then plastic wrap. Place on cookie sheet and freeze 24 hours.
• Preheat oven to 375°F (190°C). Unwrap log and slice into 1/4 inch rounds, rotating the log 1/4 turn after each slice to maintain shape. Put dough back into freezer between batches. Place on ungreased cookie sheet - cookies might need to be reshaped into circles at this point.
• Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

BECEL® ANYTHING GOES COOKIE DOUGH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
• Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in's (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
• Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

BECEL ANYTHING GOES COOKIE DOUGH FESTIVE GINGERBREAD COOKIE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
• Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
• Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.