2 INGREDIENT COOKIES
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
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.
ANZAC BISCUITS (COOKIES)
Anzac biscuits are a traditional Aussie biscuit that were baked by the wives and mothers during World War I and packed into food parcels to be shipped to the soldiers. They included basic staple items as food was rationed during the war and times were hard. Today they are enjoyed as a good everyday basic biscuit and many Aussies bake these cookies to remember our soldiers and history on Anzac Day 25 April. This recipe uses Australian metric measurements- 1 tablespoon = 4 teaspoons
Provided by Jubes
Categories Dessert
Time 40m
Yield 50 biscuits, 50 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160C (if using fan-forced oven) or 180°C Line biscuit trays with a quality baking paper or lightly grease with butter.
- Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
- Using a small saucepan or microwave -- melt the butter and golden syrup together. Set aside.
- Using a cup -- mix the boiling water and bicarb soda together. Add this mixture to the melted butter. The mixture will foam up.
- Add the butter to the dry ingredients and combine thoroughly.
- Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. I've posted a photo of how I like my mixture to look. You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. Add too much water and your biscuits will flatten out totally during cooking.
- Using your hands. Roll into balls and flatten slightly. These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
- Place on baking trays and bake for 15-20 minutes or until golden brown. Cooking longer will give a crunchier biscuit or less time a softer biscuit. I like mine to be crisp. Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
- Cool on trays for 5 to 10 minutes before moving to a rack to cool.
- If biscuits are too soft they can be returned to the oven and cooked further.
W W 2 ROOKIE COOKIES
World War II recipe using available ingredients. I have NO idea where I got this but it was under my Heirloom recipes on the other site.
Provided by drhousespcatcher
Categories Dessert
Time 10m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Beat the eggs then add the sugar, mapleine while beating.
- Combine the four, oats, raisins, salt, walnuts then.
- Add to egg mixture. Beat well.
- Drop by teaspoonfuls onto a paper-lined cookie sheet. Use wrapping (butcher) paper. Do not grease.
- Bake: 8 to 10 minutes in 400 F oven. Cool slightly. Turn paper and cookies over. Wipe paper with damp cloth.
- Makes 30 cookies.
- No modern flour doesn't need sifting but for this recipe do it.
Nutrition Facts : Calories 94.9, Fat 3, SaturatedFat 0.4, Cholesterol 14.1, Sodium 44.1, Carbohydrate 16.4, Fiber 0.6, Sugar 11.3, Protein 1.7
BROOKIES
A brookie is everything you love about a brownie and cookie rolled into one decadent dessert. The brownie layer is both fudgy and bittersweet, while the cookie dough is tender and chewy. And because they bake in one pan and are cut into bar-shaped cookies, you'll have two dozen brookies with minimal effort and cleanup. We love the clean, straight edges that a metal 9-by-13-inch baking dish provides, but a glass baking dish also works well in this recipe. Lining the pan with parchment makes it easy to lift out and cut.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 brookies
Number Of Ingredients 17
Steps:
- For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
- Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
- For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
- Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
- Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
COOKIES FOR ROOKIES
These cookies are delicious and easy enough for beginners to make. They are rich with oats, peanut butter and chocolate chips.
Provided by Allrecipes Member
Categories Chocolate Chip Cookies
Time 20m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, oats, baking soda and salt; set aside.
- In a medium bowl, cream together butter and brown sugar until smooth. Stir in the peanut butter and buttermilk. Gradually mix in the dry ingredients, then fold in chocolate chips. Roll dough into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets. Use a fork dipped in flour to flatten the balls slightly.
- Bake for 8 to 10 minutes in the preheated oven, until lightly brown at the edges. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.3 g, Cholesterol 5.5 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 98.1 mg, Sugar 6.9 g
WORLD WAR II CAKE
Make and share this World War II Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine the Miracle Whip, sugar, and cocoa. Mix well.
- In a separate bowl, mix the flour and baking soda.
- Add hot water and vanilla to cocoa mixture. Add this to the flour mixture and blend well.
- Pour into a greased bundt pan and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 195, Fat 4.3, SaturatedFat 0.7, Cholesterol 5.5, Sodium 281.3, Carbohydrate 36.2, Fiber 0.8, Sugar 18.9, Protein 2.5
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