Whirl Oway Cookies Food

BASIC COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
• Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.

WAFFLE IRON OATMEAL COOKIES!

Steps:

• 1. Mix all dry ingredients (except sugar) together in a bowl. Set aside.
• 2. In large mixing bowl: Mix together the sugar and all of the wet ingredients (except raisins). Beat until creamy.
• 3. Heat the waffle iron. Drain the liquid (if any) from raisins.
• 4. Slowly add the dry ingredients to the wet ingredients. When mixed together well, add the drained raisins, distributing throughout the batter.
• 5. Use a tablespoon to place batter in the center of each section of the waffle iron. Cook 3-6 minutes (depending on your waffle iron).
• 6. ****You can add chocolate chips and nuts if desired. *** Instead of this recipe, make brownies from scratch or a box mix... or chocolate chip cookies! *** You can put a larger amount of the batter in the very center of your waffle iron to get a bigger cookie. *** Be very careful if allowing children to assist you! Waffle irons can give a serious burn. Children love watching these cookies be made too! *** These are extra good warm.

CHEWY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
• Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

WHIRL O'WAY COOKIES

Steps:

• Cream butter and sugar until fluffy.
• Add vanilla.
• Add flour mixing thoroughly.
• Blend in rolled oats.
• Dough will be stiff.
• Shape into rolls 1 1/2 inches in diameter.
• Roll in chocolate shot.
• Slice 1/4 inch thick (a cheese slicer works well).
• Place on ungreased cookie sheet.
• Bake 325 degrees for 25-30 minutes.

WAFFLE-IRON COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick)., Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake until dark brown, 2-3 minutes., Remove to wire racks to cool completely. Sprinkle with confectioners' sugar.