Crunchy Drop Cookies Food

CRISPY-CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt and baking soda in a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

CRUNCHY CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the flour, baking soda, and salt. Set aside.
• In a large bowl combine cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir in the flour mixture and mix to combine. Stir in the crisp rice cereal, chocolate chips and raisins.
• Drop by level tablespoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

CRUNCHY DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

CRUNCHY DROP COOKIES

Steps:

• Beat shortening, sugar, egg, milk and vanilla together until creamy.
• Sift together flour, soda and salt; add to creamed mixture; blend well.
• Stir in Quaker Harvest Crunch.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.

OLD FASHIONED DROP COOKIES

Steps:

• Dissolve baking soda in 2 tablespoons hot water.
• Cream butter and sugar; add eggs.
• Add spices, coffee and soda mixture.
• Mix nuts and flour. Add to mixture.
• If dough not stiff add little more flour.
• Drop mixture on greased cookie sheet by the teaspoon.
• Bake in 375°F degree oven for 15 minutes.

CHUNKY DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.

GRANDMA'S DROP SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Mix flour, coconut flakes, vanilla extract, salt, and baking soda into creamed butter mixture until dough is smooth. Spoon dough onto a baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.

OATMEAL RAISIN DROP COOKIES

Steps:

• Heat oven to 400°F.
• Beat sugar and margarine until blended.
• Beat in egg and vanilla until smooth.
• Beat in oats, flour, baking soda and pumpkin pie spice.
• Stir in raisins.
• Drop by the teaspoonful 2 inches apart onto greased cookie sheets.
• Bake 5-7 minutes.
• Allow to cool slightly before transferring to a wire rack to cool completely.

CRUNCHY NO-BAKE CEREAL COOKIES

Steps:

• Line a large baking tray with parchment paper. Pour cereal into a large bowl.
• Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
• Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.

CRISPY KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
• Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.