Howlin Hula Cookies Food

CHOCOLATE-CHOCOLATE CHIP HALVA COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
• Whisk the flour, cocoa powder, baking soda and fine salt in a medium bowl.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined; add the vanilla. Reduce the speed to low and add the flour mixture in 2 batches, mixing until everything is incorporated before adding the next batch. Add the chocolate chips and beat until combined. Turn off the mixer and add the halva. Gently beat on "stir" until just combined and the dough looks a bit crumbled and swirled (this will take only 5 to 6 turns on the mixer); do not overmix or it will lose the swirl effect.
• Drop about 2 tablespoons dough per cookie (a 2-ounce ice-cream scoop works nicely here) onto 2 baking sheets, spacing the cookies about 1 inch apart (you should have 12 cookies per sheet). Sprinkle the tops of the cookies with the sesame seeds and sea salt.
• Bake until the cookies are set on the bottom and top, 8 to 10 minutes. Let the cookies sit on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely, about 30 minutes. Store in an airtight container for up to 1 week.

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
• Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
• Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
• Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.

HOWLIN' HULA COOKIES

Steps:

• Preheat oven to 350*.
• Drain pineapple and set aside.
• In a mixing bowl, combine oil and honey. Add egg, pineapple and vanilla and mix thoroughly.
• Combine flour, baking powder, and baking soda in a seperate bowl.
• After blending, add this into the wet mixture and stir well.
• Drop tablespoonfuls of the mixtuer onto a greased baking sheet and bake for 20 minutes. Cool on a rack, then serve.
• Store in an airtight container.