MIXED FRUIT-AND-NUT COOKIES
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
- Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.
HEALTHY CHOCOLATE CHIP COOKIES
Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don't have to tell your kids that.
Provided by Food Network Kitchen
Categories dessert
Yield 26 cookies
Number Of Ingredients 11
Steps:
- Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)
- Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.
- Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve.
- Store the cookies in a tightly sealed container for up to 3 days.
FRUITCAKE CHRISTMAS COOKIES
As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
TRIPLE FRUIT COOKIES
Delicious way to use up dried fruit, or an excuse to go and buy dried fruit!! My BF loves these! Another Cooking Light gem!
Provided by Cynna
Categories Dessert
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Place sugar and butter in mixing bowl and beat until well-creamed.
- Add corn syrup, orange juice, vanilla, and egg and beat until well combined.
- Combine flour and next five ingredients.
- Add flour mixture to butter mixture and stir until just combined.
- Add dried fruits and coconut and stir gently.
- Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart.
- Bake at 350 for 12 minutes or until golden.
- Cool on pan 1 minute and then remove to wire racks.
Nutrition Facts : Calories 93.8, Fat 3.2, SaturatedFat 2, Cholesterol 15.6, Sodium 86.4, Carbohydrate 15.5, Fiber 0.3, Sugar 7.5, Protein 1.1
TROPICAL OATMEAL CHOCOLATE CHIP COOKIES
Studded with sweet chunks of dried fruit, these easy-to-make cookies are cakey and soft. They crisp up a day or two after baking and the flavors of the spices and coconut permeate each bite.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 40 cookies
Number Of Ingredients 15
Steps:
- Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
- With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
- Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.
CHERRY CHOCOLATE CHIP COOKIES
Fresh cherry cookies made with chocolate chunks!
Provided by Madeline
Categories Dessert
Time 42m
Number Of Ingredients 11
Steps:
- Add room temperature butter, brown sugar and granulated sugar to a large mixing bowl. Mix with a hand mixer or the paddle attachment of a stand mixer. Mix until smooth and fluffy.
- Pour room temperature egg and vanilla extract into the bowl and mix again. Mix until a smooth mixture remains. Add flour, salt, baking soda, and baking powder to the mixing bowl and mix once more.
- You should be left with a smooth, thick dough. Add chopped cherries and chocolate chunks to the bowl and mix in with a spatula. Pop the bowl into the fridge to chill for 20 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper. Scoop out 2 tbsp of dough for each cookie and roll into a ball. Place on the baking sheet with space between each cookie.
- Bake at 350F for 20-22 minutes. Remove from the oven and cook on a cooling rack and enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 232 calories, Sugar 19 g, Sodium 90 mg, Fat 9.7 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 33.5 g, Fiber 1.2 g, Protein 2.8 g, Cholesterol 29.1 mg
HEALTHY OATMEAL CHOCOLATE CHIP COOKIES (AWARD WINNING!)
These healthy oatmeal chocolate chip cookies are a simple and delicious dessert that uses simple ingredients! No eggs or dairy needed, they take just 12 minutes to cook!
Provided by Arman
Categories Dessert
Time 12m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
- In a large mixing bowl, add your coconut sugar, white sugar, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix. Refrigerate the dough for 30 minutes.
- Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
- Bake the cookies for 15-17 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 97 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, Sodium 60 mg, Fiber 1 g
CHOCOLATE FRUIT N NUT COOKIES
Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a saucepan, combine butter, milk, sugar and honey. Bring to a full boil. Remove from the heat; stir in almonds and fruit. Stir in flour until blended. Drop by tablespoonfuls 3 in. apart onto greased and floured baking sheets. Spread batter with a spoon to form 2-1/2-in. circles. Bake at 350° until edges are lightly browned, 6-9 minutes. Cool on pans for 1 minute before carefully removing to waxed paper to cool completely. For coating, combine chocolate chips and shortening in a small saucepan. Cook over low heat until melted. Spread 1 teaspoonful over the bottom of each cookie. When chocolate is almost set, draw wavy lines with a fork or cake decorating comb. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
TROPICAL DRIED FRUIT CHOC CHIP COOKIES WITH A CRUNCH
After spotting dried pineapple pieces at the grocery store, I had the idea of baking cookies which were different than the ordinary oatmeal raisin cookie. The rice krispies give them a nice crunch, but they are still chewy and soft with the coconut. Any type of dried fruit can be substituted for the pineapple pieces that I suggest. These cookies are sweet, so you may reduce the amount of sugar used, although I have not tried it. This batter is easily doubled.
Provided by For Goodness Bake
Categories Drop Cookies
Time 25m
Yield 15-20 cookies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and lightly spray cookie sheet with cooking spray.
- Combine butter and brown sugar until light and fluffy.
- Beat in egg and vanilla; mix well.
- Sift together flower and baking powder, gradually incorporate into wet mixture.
- Fold in remaining ingredients.
- Drop heaping spoonfuls or roll 1 inch balls of batter onto cookie sheet; bake 15 minutes until tops are golden brown.
Nutrition Facts : Calories 292.8, Fat 14, SaturatedFat 9, Cholesterol 43, Sodium 132.5, Carbohydrate 41.2, Fiber 1.1, Sugar 28.3, Protein 2.7
BANANA CHOCOLATE CHIP COOKIES
All the best parts of chocolate chip cookies - chewy, crispy and tons of chocolate chips - meet all the tender moistness of banana bread in a perfect treat that straddles both worlds. We start off with a bang by simultaneously caramelizing a banana and browning butter for unmatched depth of flavor. From there, it's just one bowl, two baking sheets and a little patience while the dough chills. But the result is worth the journey for a cookie that's equally appropriate for dessert and breakfast alike.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
- Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
- Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
- Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
- Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
- Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies at room temperature in a tightly sealed container for up to 5 days.
FRUIT COOKIES
These delicious cookies are a real treat, especially in the summer time. You can also substitute the fruit for 25g coconut 25g chopped nuts 50g chocolate chips
Provided by laptop1993
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat oven to 170C/ gas mark 4.
- Sprinkle a very light dusting of flour onto the baking tray
- Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
- Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
- Place them apart on the baking tray and flatten well with the back of the tablespoon.
- Cook for 12-15mins until evenly browned.
- Let cool a little before removing from the tray and placing to cool on the wire wrack.
CRISPY CHOCOLATE CHIP COOKIES
Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!
Provided by Natalie
Categories cookies
Time 22m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F.
- Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
- Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
- Fold in the chocolate chips.
- Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).
- Bake for 12-14 minutes at 350F.
- Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
- Enjoy!
- Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.
Nutrition Facts : ServingSize 1 cookie, Calories 140, Sugar 8g, Fat 9g, SaturatedFat 1g, Carbohydrate 12g, Fiber 1g, Protein 3g
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