Cocoa Drop Cookies Food

AUNT SALLY'S COCOA DROPS

Steps:

• Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
• Chill dough for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
• Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!

COCOA DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in the buttermilk and vanilla.
• Sift together dry ingredients and stir into buttermilk mixture.
• Chill at least 1 hour.
• Drop by rounded teaspoons on lightly greased cookie sheet; about 2" apart.
• Bake at 400° just until almost no imprint remains when lightly touched.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

COCOA-MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F.
• Cream the butter and sugar together until it is light
• Add the molasses and egg; beating until the mixture is smooth.
• Add the baking powder and the cocoa to the creamed mixture; then add the flour.
• Pipe the mixture onto a greased cookie sheet in mounds a little larger than a quarter.
• Bake 9 minutes or until set.
• Cool slightly; remove from cookie sheet to wire rack. Cool completely.
• Drizzle a Vanilla glaze in thin lines over the top of each cookie.
• For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency. Stir in 1/2 tsp vanilla. Makes ½ cup.

CHOCOLATE DROP COOKIES

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
• In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.

COCOA SURPRISE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. , Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

CHOCOLATE SUGAR DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
• Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
• Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
• Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

COCONUT DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.

CHOCOLATE DROP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together 1/2 cup butter or margarine and 1 cup light brown sugar until light and fluffy. Add egg, beat thoroughly. Add 1 teaspoon vanilla and mix well. Sift together flour and 1/2 teaspoon baking soda, add alternating with 3/4 cup milk to creamed mixture beginning and ending with dry ingredients. Blend in melted chocolate, then nuts.
• Drop by teaspoonfuls onto greased cookie sheets. Bake 10 -12 minutes. Cool on wire rack. When cool, frost with Chocolate Icing.
• To Make Icing: Mix confectioners' sugar; 1/4 cup cocoa ; 2 tablespoons butter or margarine, 1/2 teaspoon vanilla and milk. Mix all ingredients until smooth and creamy (may need to add more milk to get creamy consistency) . Frost cookies.

FROSTED COCOA COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 13-16 minutes or until set. Remove to wire racks to cool., For frosting, in a small bowl, combine the butter, confectioners' sugar, cocoa and extract. Add enough milk to achieve desired consistency. Drizzle over cookies.

FUDGY COCOA DROPS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.

GRAMMY'S CHOCOLATE DROP COOKIES

Steps:

• Sift together flour, cocoa powder, baking soda, and salt in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. The cookies can be stored between layers of parchment in an airtight container at room temperature for up to 1 week.

CHOCOLATE DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in sour milk and vanilla.
• Sift together flour, soda, salt and cocoa; stir.
• Add nuts.
• Chill 1 hour.
• Heat oven to 375°F.
• Drop by spoonfuls on greased cookie sheet.
• Bake 8-10 minutes.
• • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

SOFT COCOA COOKIES

Steps:

• Cream butter and brown sugar;add egg.
• Sift dry ingredients and add to butter/sugar mixture alternately with milk.
• Add vanilla.
• Drop by spoonfuls on ungreased cookie sheet.
• Bake 8-12 minutes at 400°F; do not overbake.
• Ice with chocolate icing, if desired.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

BASIC CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven.