Texas Sized Mm Cookies Food

TEXAN-SIZE ALMOND CRUNCH COOKIES

Steps:

• Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
• Add eggs and almond extract, beating well.
• Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
• Stir in almonds and brickle chips.
• Chill dough 3 to 4 hours.
• Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
• Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
• Bake at 350° for 14-15 minutes or until lightly browned.
• Transfer to racks to cool.

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

"TEXAS STYLE CHOCOLATE CHIP COOKIES"

Steps:

• 1. In a large bowl, sift or whisk thoroughly together the first 3 ingredients, then set aside.
• 2. In your electric mixer bowl (if you have a Kitchen-Aid you will WANT to use it!), cream the butter and sugars until light and fluffy.
• 3. In a smaller bowl, lightly beat the eggs. Add the vanilla. Mix into the creamed butter.
• 4. Carefully add the flour mixture beating slowly to avoid splattering all around you. This makes a lot of dough, and you don't want to over beat, or spill it all out. Add as much as you can at once, scrape the sides and bottom periodically to ensure that you get all of it in there from the sides and the bottom. BE CAREFUL NOT TO OVER MIX, HOWEVER, BECAUSE TOO MUCH MIXING MAKES FOR TOUGH COOKIES.
• 5. Combine the chocolate chips, nuts, and any other add-ins. Add this mixture to the butter mixture.
• 6. Combine well.
• 7. Preheat the oven to 350F degrees. Roll dough into 2" balls (you can use a cookie scoop or small ice cream scoop for this if you have one. Try to keep the cookies uniform in size and shape).
• 8. Place them on ungreased cookie sheets, and flatten each cookie (to about 3/8" height) gently with the palm of your hand. Bake for 12-14 minutes (for big ones, and 10 minutes for smaller ones) or until barely set and light brown around the edges.
• 9. Remove from the oven. Leave on the cookie sheet to cool about 5 minutes.
• 10. Remove to cooling racks to cool completely.
• 11. These cookies will not only make you everyone's favorite for the day (if not for a lifetime) but also make fancy, schmancy gifts... if you are successful in achieving uniformity; these will not only taste and smell out of this world, they will easily look very professional, and make an impressive and delightsome gift!
• 12. BTW, This recipe can be bent to accomodate individual creativity. Try them with M&Ms, with or without nuts, white or chocolate chips and dried fruit, white chocolate chips, coconut & macadamia nuts, chopped Rolos, chopped Snickers or almost any quality candy bar (not Nerds, etc.!), peanut butter cups, etc., etc., etc. Have fun!

TEXAS SIZE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine sugars, butter, peanut butter, vanilla and egg in a large bowl and beat well.
• Stir together flour, baking powder, baking soda and salt in another bowl. Then add to the flour mixture into the wet mixture and mix well.
• Chill the dough for at least one hour.
• Using 1/4 cup measure, scoop up dough and shape into a ball. Press down slightly and place on an ungreased cookie sheet spacing 4 inches apart.
• Bake in a for 13-16 minutes. Remove from cookie sheet and cool completely on wire rack.
• If smaller cookies are desired, use a tablespoon, spread them 2 inches apart and bake for 10 minutes.

TEXAS-SIZED COOKIES

Steps:

• Mix sugar, baking powder, soda, flour and spices. Add oats.
• In a separate bowl beat egg, oil, applesauce and milk until well combined. Add to dry ingredients. Stir in nuts or granola. If adding dried fruit, fold it in now.
• Drop by tablespoons onto paper-lined baking sheet leaving some space between the cookies (I had to use two baking sheets).
• Bake in the preheated oven at 375°F for 12-15 minutes until nicely browned and soft yet not wobbly in the middle (it might take longer and you might have to cover the cookies to prevent them from burning.).

TEXAS SIZED M&M COOKIES

Steps:

• 1. Cream the butter and sugars. Add vanilla, eggs and M&Ms.
• 2. In a separate bowl, blend flour, baking soda and salt. Add to the egg and candy mixture. Mix well without over mixing (it makes cookies tough).
• 3. Make balls about 2 "in diameter and place on an ungreased light aluminum cookie sheet (I use air cushioned). Flatten each ball with the palm of your hand, to about 3/8 of an inch thick. Bake in the oven for 10-12 minutes (depending on how hot your oven gets). Remove cookies when the outer edges of the cookies are barely brown. Allow to cool on the sheets for 5 minutes before removing to cooling racks to cool completely. Makes about 1 1/2 dozen very large cookies; for more, either make another batch or make 'em smaller.