Two Ingredient Cookies Food

2 INGREDIENT COOKIES

2 Ingredient Cookies image

Found this recipe online and tried it out. Turned out yummy. Probably the best recipe to start kids off baking cookies! The add-ins are endless. Choc chips,nuts,spices,fruit etc. When I made the second batch of these, I added vanilla extract and choc chips, turned out great. No secret to these... when you get a nice cookie dough consistency...it's time to bake. The smaller you make them, the less time they will take...and will determine how much you get out of a batch.

Provided by Corilayn

Categories Dessert

Time 20m

Yield 6-12 cookies, 6-12 serving(s)

Number Of Ingredients 2

Ingredients

2 bananas
1 cup quick oats

Steps:

Pre heat oven to 350.
Add bananas and oats to a bowl.
Mash until creamed together, I used a fork.
Add additional oats if needed to
Should end up with a drop cookie consistency.
Add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together.
Place on cookie sheet either by small dropfulls or spoon on and flatten top.
Bake for 12-15 mins.

TWO INGREDIENT COOKIE CUPS

Two Ingredient Cookie Cups image

Love is in the air with Valentine's Day around the corner and chocolate desserts are the best way to celebrate this special day, nothing says Valentine's more than Chocolate..These delicious chocolate filled cookie cups are perfect dessert after a romantic meal. When it comes to making a dessert or baking I see people breaking a sweat easily, however this recipe calls for just two ingredients and you can hardly go wrong. Less time in the kitchen means giving yourself more time to do others things you love to do.

Provided by quickbitechef

Categories Chocolate Chip Cookies

Time 35m

Yield 24 serving(s)

Number Of Ingredients 2

Ingredients

1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
1 cup milk chocolate chips or 1 cup semi sweet chocolate chips

Steps:

Preheat oven to 350° F and paper-line 24 mini-muffin cups.
Divide the cookie dough into 24 equal parts. Place a portion of cookie dough in the muffin cups and press it down as well as around the edges to cover the muffin cup.
Bake them from 9 to 11 minutes or until edges are set. Cool the muffin cups on a wire rack for 10 minutes. Remove the cookie cups from the paper-line and cool them on the wire rack. The cookie cups should be at room temperature to proceed further.
Microwave morsels in small, microwave safe or heave duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; without removing from the bag knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth [do not remove from bag]. Cut tiny corner from bag; squeeze chocolate into each cup.
Love peanut butter? You can add couple of tablespoon of peanut butter in the chocolate mixture for the nutty taste!

Nutrition Facts : Calories 124, Fat 6.1, SaturatedFat 2.6, Cholesterol 6.3, Sodium 46.3, Carbohydrate 16.1, Fiber 0.5, Sugar 3.6, Protein 1.4

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