OATMEAL COOKIES WITH PEANUTS, RAISINS AND CHOCOLATE CHIPS
This oatmeal cookie delivers the highlights of trail mix: peanuts, raisins, chocolate chips and coconut flakes.
Provided by Food Network Kitchen
Time 1h30m
Yield about 3 1/2 dozen cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
- Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut.
- Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely.
CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS
After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories dessert
Time 1h
Yield about 3 dozen cookies
Number Of Ingredients 11
Steps:
- In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
- Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
- Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.
NUGGETS (NUT, RAISIN AND CHOCOLATE CHIP) COOKIES
These are delightful chunky cookies with nuts, raisins and chocolate chips. This chewy, crunchy combo is sure to be a hit the next time you are looking to bake something a little different.
Provided by Karen..
Categories Drop Cookies
Time 27m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cream butter and sugar on low until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
- Stir in vanilla, chocolate chips, nuts and raisins.
- Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
- Cool completely on wire racks.
NUTTY CHOCOLATE NUGGETS
My family can't get enough of these chewy, chocolaty drop cookies. They're so quick and easy to fix that I can whip up several batches even during the busy holiday season.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield About 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Beat in egg and vanilla. Stir in chocolate. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in the nuts. , Drop by rounded teaspoonfuls 2-in. apart onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts :
OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
CHOCOLATE CHIP-OATMEAL COOKIES WITH NUTS AND RAISINS
Provided by Katie Morford
Categories Cookies Chocolate Nut Dessert Bake Raisin Walnut Bon Appétit San Francisco California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Using electric mixer, beat butter, shortening, both sugars, eggs and vanilla in large bowl until well blended. Sift in flour, baking soda and salt; beat to blend. Mix in oats, chocolate chips, nuts and raisins.
- Spray baking sheets with nonstick spray. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake cookies until golden but still slightly soft to touch, about 15 minutes. Cool cookies on sheets. (Can be prepared 1 day ahead. Store airtight at room temperature.)
CHOCOLATE NUGGETS
Number Of Ingredients 9
Steps:
- 1. Measure margarine and sugar into mixing bowl beat until light and fluffy. Add egg, salt, cooled chocolate, milk and vanilla mix well. Stir in flour thoroughly combine. Chill.2. Shape level measuring tablespoons of dough into balls about 1-inch in diameter roll in KELLOGG'S SMACKS cereal. Place about 2-inches apart on ungreased baking sheets.3. Bake at 375°F about 12 minutes or until golden brown. Remove immediately from baking sheets cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
RAISIN-NUT SPICE COOKIES
Steps:
- Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray.
- Place powdered sugar in small bowl. Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze. Cover glaze; set aside. Combine almonds and walnuts in processor. Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground). Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl. Using electric mixer, beat at low speed until fine meal forms. Add egg yolks and beat until clumps form. Add nuts and raisins. Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry. Knead dough briefly to compact.
- Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle. Cut lengthwise into 2-inch-wide strips. Cut each strip on diagonal into 11/2- to 2-inch diamonds. Transfer diamonds to baking sheet. Gather dough scraps and reserve. Repeat with remaining dough. Reroll scraps, cutting out more cookies, until all dough is used.
- Bake cookies, 1 sheet at a time, until golden, about 17 minutes. Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat. Let cookies stand on baking sheets until completely cool and glaze is set. (Can be prepared 1 week ahead. Store airtight between sheets of waxed paper at room temperature.)
CHOCOLATE NUGGETS
Extra rich, extra chocolaty and brownie-like!
Provided by Anne Paisley
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Melt chocolate chips, butter, condensed milk, sugar and vanilla in a saucepan over medium heat. Stir often.
- In a separate bowl, combine chocolate mixture, flour and chopped nuts (optional).
- Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for about 10 to 12 minutes. Cookies will be soft. Enjoy!
Nutrition Facts : Calories 120 calories, Carbohydrate 16.1 g, Cholesterol 7.1 mg, Fat 6.1 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 24 mg, Sugar 12.5 g
RAISIN CHOCOLATE CHIP COOKIES
One day when making cookies, I discovered I didn't have any eggs. In a panic, I called my grandmother for expert advice, and she told me to use mayonnaise. These turned out to be the most moist and delicious cookies I'd ever eaten!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. , In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts :
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