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.
OATMEAL DRIED FRUIT COOKIES
These are the best oatmeal cookies I've ever had! Very buttery and very hearty. Any dried fruit works well such as cherries, raisins, cranberries, blueberries, or chopped apricots. For a really decadent treat, use chocolate chips and nuts instead of fruit.
Provided by matzahball
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 16.4 g, Cholesterol 22.1 mg, Fat 7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 148.9 mg, Sugar 7.2 g
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
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
CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES
These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 40
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
- Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
- Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
- Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
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