King Arthur Butterscotch Macadamia Nut Cookies Food
KING ARTHUR BUTTERSCOTCH MACADAMIA NUT COOKIES
This recipes describes itself as "Crunchy, sweet, salty, and satisfying. Nuts add a little more fun to an already delicious butterscotch oatmeal cookie." A tip noted was "The texture of these cookies changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe" Posted for safe keeping.
Provided by Kerena
Categories Drop Cookies
Time 50m
Yield 54 cookies, 27 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F
- Beat together the butter, salt, baking soda, brown sugar, and vanilla.
- Beat in the eggs, then the flour.
- Add the oats, nuts, and butterscotch chips, and mix well.
- Drop the dough by tablespoonfuls onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
- Remove them from the oven, and cool on a rack.
Nutrition Facts : Calories 270.6, Fat 14.3, SaturatedFat 8, Cholesterol 31.9, Sodium 223.1, Carbohydrate 33.3, Fiber 1.4, Sugar 20.6, Protein 3.1
KING ARTHUR FLOUR CHOCOLATE CHIP COOKIES
EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Our guarantee: These 3" cookies are fairly thin, with the chips under the crust offering a "bumpy" top surface. Their edges will be crisp and brown, while their centers are softer.
Provided by senseicheryl
Categories Dessert
Time 24m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
- Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.
Nutrition Facts : Calories 150.2, Fat 8.4, SaturatedFat 4.2, Cholesterol 12.7, Sodium 72.3, Carbohydrate 18.9, Fiber 0.7, Sugar 12.8, Protein 1.3
KING ARTHUR FLOURLESS FUDGE COOKIES
Recieved this from KA Flour and decided to add them to my Holiday Cookie tray as in this house we are major chocolate fans. The description is what made me want to make them. "Chewy, rich chocolate cookies with no added fat and no gluten. They get texture from the egg whites and flavor from cocoa powder (which represents the only fat in the recipe) Plus easy to make, just stir together scoop and bake for 8 minutes. I did add about a cup of cappacino chips and chopped walnuts to mine which did take away from no added fat but it was sure good. The yield depends on the size of your cookies
Provided by Bonnie G 2
Categories Drop Cookies
Time 18m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Lightly grease 2 baking sheets.
- Stir together all of the ingredients till smooth.
- Scrape bottom and sided of bowl, stir gain till smooth.
- Drop soft, batter-like dough onto the prepared baking sheets in 1 1/2 inch circles; a tablespoon cookie scoop works well here.
- Bake cookies for 8 minutes; they should spred, become somewhat shiny, nd develop fintly crackly tops.
- Remoe cookies from oen and allow to cool riht on the pin.
FIVE LAYER KELLOGG'S BARS
"There's something for everyone - from nuts, to chocolate, to butterscotch - in these fun, easy layered cookies."
Provided by MWade1
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKE CRUMBS, sugar and melted butter.
- With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
- Layer chips, coconut and walnuts evenly over crust.
- Pour sweetened condensed milk evenly over top.
- Bake at 350 degrees F for 25 minutes or until lightly browned around edges.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 216.6, Fat 12.3, SaturatedFat 7.6, Cholesterol 15.8, Sodium 78.5, Carbohydrate 26.1, Fiber 0.8, Sugar 23.8, Protein 2.4
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