What is the best cookie that is not the regular cookie?!
i want to make cookies but dont want to make chocolate chip! i know about monster cookies but i found recipies on the internet and they take about a hole carton of eggs!PLEEEEZ help me!Www@FoodAQ@Com
Answers:
These are some of my favorite cookie recipes:
Vanishing Oatmeal Raisin Cookies
? pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
? cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 ? cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
? teaspoon salt
3 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1 cup raisins
Preheat oven to 350 degrees F!.
Beat together butter and sugars until creamy!. Add eggs and vanilla, beat well!. Add combined flour, baking soda, cinnamon and salt!. Stir in oats and raisins, mix well!.
Drop by rounded teaspoonfuls onto ungreased cookie sheet!. Bake 10 to 12 minutes, or until golden brown!. Cool 1 minute on cookie sheet, remove to wire rake!.
Makes about 4 dozen!.
BAR COOKIES
Bake 30 to 35 minutes in an ungreased 13x9x2-inch metal baking pan!.
You can substititute chocolate chips for the raisins and add in flaked coconut!.
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Sugar Cookie Standouts
Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)
Directions
In a large mixing bowl beat butter on medium to high speed for 30 seconds!. Add granulated sugar, baking powder, and salt!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg, milk, and, vanilla until combined!. Beat in as much of the flour as you can with the mixer!. Stir in any remaining flour!. Divide dough in half!. Cover and chill dough for 2 to 3 hours or until easy to handle!.
On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness!. Using a 2-1/2-inch cookie cutter, cut into desired shapes!. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired!. Place 1 inch apart on ungreased cookie sheets!.
Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned!. Transfer to a wire rack and let cool!. Makes about 36 cookies!.
Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla!. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency!. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency!.) Makes 1/2 cup!.
Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup!. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar!. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter!. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies!. Makes about 20!.
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Snickerdoodles
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds!. Add the 1 cup sugar, baking soda, and cream of tartar!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg and vanilla!. Beat in as much of the flour as you can with the mixer!. Using a wooden spoon, stir in any remaining flour!. Cover and chill in the refrigerator for 1 hour!.
In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon!. Shape dough into 1-inch balls!. Roll balls in the sugar-cinnamon mixture to coat!. Place 2 inches apart on an ungreased cookie sheet!.
Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown!. Transfer cookies to a wire rack; cool!. Makes about 36 cookies!.
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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE
1 cup Flour
1 tsp Baking Powder
? tsp Baking Soda
1 tsp Salt
? cup Butter, softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ? tsp Pure Vanilla Extract
2 ? cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional
Preheat oven to 375 F!.
Stir together flour, baking powder, baking soda, and salt; set aside!. Cream together butter and sugar until light and fluffy!. Beat in eggs one at a time!. Stir in flour mixture, vanilla and oats!. Add coconut!. Bake for 10-15 minutes, or until lightly browned at the edges!. Cool on a wire rack!. One cool dip half of each cookie in the melted chocolate and let harden!. Makes about 60 cookies!. Cookies will spread when baking!.
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Cowboy Cookies
3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 sticks butter at room temperature
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
Preheat oven to 350 F!.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl!.
In 8-quart bowl, beat butter on medium speed till smooth and creamy, about 1 minute!. Gradually beat in sugars and continue beating to combine, about 2 minutes!. Add eggs, 1 at a time, beating after each!.
Beat in vanilla!. Stir in flour mixture until just combined!. Add chocolate chips, oats, coconut and pecans!.
For each cookie, drop 1/4 cup of dough onto ungreased cookie sheet, spacing 3 inches apart!. Bake 17 to 20 minutes, until edges are lightly browned!. Remove to rack to cool!.
Makes 3 dozen large cookies!.
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Molasses Ginger Cookies
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp!. baking soda
1/2 tsp!. ground cinnamon
1/4 tsp!. ground ginger
1/4 tsp!. ground nutmeg
1/4 tsp!. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar
Directions
In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves!. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds!. Add the 3/4 cup granulated sugar!. Beat until combined, scraping sides of bowl occasionally!. Beat in molasses and egg until combined!. Beat in as much of the flour mixture as you can with the mixer!. Stir in any remaining flour mixture!. Cover and refrigerate 3 hours or until easy to handle!.
Preheat oven to 350 degrees F!. Shape dough into 1-inch balls!. Roll balls in the 1/2 cup raw sugar!. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet!.
Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake!. Cool on cookie sheet for 1 minute!. Transfer cookies to wire racks!. Cool!. Makes 4 dozen cookies!.
Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover!. Store at room temperature for up to 3 days or freeze for up to 3 months!.
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MOLASSES CRINKLES
3/4 cup butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp!. baking soda
1/4 tsp!. salt
1/2 tsp!. cloves
1 tsp!. cinnamon
1 tsp!. ginger
Preheat oven to 375 degrees!. In a bowl mix the butter, brown sugar, egg, and molasses!. In a separate bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger!. Slowly add the flour mixture to the butter mixture!. Once mixed, chill in fridge for 1 hour!. Roll chilled dough into balls!. Dip tops in sugar and sprinkle each with 1 - 2 drops water (for crinkling effect)!. Bake 8-10 minutes!.
WAWww@FoodAQ@Com
Vanishing Oatmeal Raisin Cookies
? pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
? cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 ? cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
? teaspoon salt
3 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1 cup raisins
Preheat oven to 350 degrees F!.
Beat together butter and sugars until creamy!. Add eggs and vanilla, beat well!. Add combined flour, baking soda, cinnamon and salt!. Stir in oats and raisins, mix well!.
Drop by rounded teaspoonfuls onto ungreased cookie sheet!. Bake 10 to 12 minutes, or until golden brown!. Cool 1 minute on cookie sheet, remove to wire rake!.
Makes about 4 dozen!.
BAR COOKIES
Bake 30 to 35 minutes in an ungreased 13x9x2-inch metal baking pan!.
You can substititute chocolate chips for the raisins and add in flaked coconut!.
**************************************!.!.!.
Sugar Cookie Standouts
Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)
Directions
In a large mixing bowl beat butter on medium to high speed for 30 seconds!. Add granulated sugar, baking powder, and salt!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg, milk, and, vanilla until combined!. Beat in as much of the flour as you can with the mixer!. Stir in any remaining flour!. Divide dough in half!. Cover and chill dough for 2 to 3 hours or until easy to handle!.
On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness!. Using a 2-1/2-inch cookie cutter, cut into desired shapes!. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired!. Place 1 inch apart on ungreased cookie sheets!.
Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned!. Transfer to a wire rack and let cool!. Makes about 36 cookies!.
Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla!. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency!. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency!.) Makes 1/2 cup!.
Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup!. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar!. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter!. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies!. Makes about 20!.
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Snickerdoodles
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds!. Add the 1 cup sugar, baking soda, and cream of tartar!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg and vanilla!. Beat in as much of the flour as you can with the mixer!. Using a wooden spoon, stir in any remaining flour!. Cover and chill in the refrigerator for 1 hour!.
In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon!. Shape dough into 1-inch balls!. Roll balls in the sugar-cinnamon mixture to coat!. Place 2 inches apart on an ungreased cookie sheet!.
Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown!. Transfer cookies to a wire rack; cool!. Makes about 36 cookies!.
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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE
1 cup Flour
1 tsp Baking Powder
? tsp Baking Soda
1 tsp Salt
? cup Butter, softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ? tsp Pure Vanilla Extract
2 ? cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional
Preheat oven to 375 F!.
Stir together flour, baking powder, baking soda, and salt; set aside!. Cream together butter and sugar until light and fluffy!. Beat in eggs one at a time!. Stir in flour mixture, vanilla and oats!. Add coconut!. Bake for 10-15 minutes, or until lightly browned at the edges!. Cool on a wire rack!. One cool dip half of each cookie in the melted chocolate and let harden!. Makes about 60 cookies!. Cookies will spread when baking!.
**************************************!.!.!.
Cowboy Cookies
3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 sticks butter at room temperature
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
Preheat oven to 350 F!.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl!.
In 8-quart bowl, beat butter on medium speed till smooth and creamy, about 1 minute!. Gradually beat in sugars and continue beating to combine, about 2 minutes!. Add eggs, 1 at a time, beating after each!.
Beat in vanilla!. Stir in flour mixture until just combined!. Add chocolate chips, oats, coconut and pecans!.
For each cookie, drop 1/4 cup of dough onto ungreased cookie sheet, spacing 3 inches apart!. Bake 17 to 20 minutes, until edges are lightly browned!. Remove to rack to cool!.
Makes 3 dozen large cookies!.
**************************************!.!.!.
Molasses Ginger Cookies
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp!. baking soda
1/2 tsp!. ground cinnamon
1/4 tsp!. ground ginger
1/4 tsp!. ground nutmeg
1/4 tsp!. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar
Directions
In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves!. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds!. Add the 3/4 cup granulated sugar!. Beat until combined, scraping sides of bowl occasionally!. Beat in molasses and egg until combined!. Beat in as much of the flour mixture as you can with the mixer!. Stir in any remaining flour mixture!. Cover and refrigerate 3 hours or until easy to handle!.
Preheat oven to 350 degrees F!. Shape dough into 1-inch balls!. Roll balls in the 1/2 cup raw sugar!. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet!.
Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake!. Cool on cookie sheet for 1 minute!. Transfer cookies to wire racks!. Cool!. Makes 4 dozen cookies!.
Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover!. Store at room temperature for up to 3 days or freeze for up to 3 months!.
**************************************!.!.!.
MOLASSES CRINKLES
3/4 cup butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp!. baking soda
1/4 tsp!. salt
1/2 tsp!. cloves
1 tsp!. cinnamon
1 tsp!. ginger
Preheat oven to 375 degrees!. In a bowl mix the butter, brown sugar, egg, and molasses!. In a separate bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger!. Slowly add the flour mixture to the butter mixture!. Once mixed, chill in fridge for 1 hour!. Roll chilled dough into balls!. Dip tops in sugar and sprinkle each with 1 - 2 drops water (for crinkling effect)!. Bake 8-10 minutes!.
WAWww@FoodAQ@Com
CAKE MIX COOKIES
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S? etc!. (anything you like in cookies)
Heat oven to 350 degrees!. Combine cake mix, egg, oil, and water!. Beat until well blended!. Stir in remaining ingredient (s)!.
Drop by teaspoon about 1 inch apart onto greased cookie sheet!.
Bake for 15 minutes or until done!. Makes about 4 dozens!.
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Pure Fruit Cookies
3 medium-size ripe bananas
1/3 cup cooking oil
1 tsp vanilla
1/8 tsp salt
1 1/2 cup rolled oats
1/2 cup uncooked oat bran
1 1/2 cup coarsely chopped mixed dried fruits (such as dates, apricots, and raisins)
1/2 cup chopped walnuts, almonds or pecans!.
Preheat oven to 350 degrees!. Grease 2 large cookie sheets!.
Mash bananas in large bowl until smooth!. Stir in oil, vanilla and salt!.
Add oats, oat bran, mixed fruits and nuts; stir well to combine!.
Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart!. Flatten out slightly with back of spoon!.
Bake for 20-25 minutes or until bottom and edges of cookies are lightly browned!.
Transfer cookies onto wire rack to cool completely!. Store in refrigerator!.Www@FoodAQ@Com
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S? etc!. (anything you like in cookies)
Heat oven to 350 degrees!. Combine cake mix, egg, oil, and water!. Beat until well blended!. Stir in remaining ingredient (s)!.
Drop by teaspoon about 1 inch apart onto greased cookie sheet!.
Bake for 15 minutes or until done!. Makes about 4 dozens!.
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Pure Fruit Cookies
3 medium-size ripe bananas
1/3 cup cooking oil
1 tsp vanilla
1/8 tsp salt
1 1/2 cup rolled oats
1/2 cup uncooked oat bran
1 1/2 cup coarsely chopped mixed dried fruits (such as dates, apricots, and raisins)
1/2 cup chopped walnuts, almonds or pecans!.
Preheat oven to 350 degrees!. Grease 2 large cookie sheets!.
Mash bananas in large bowl until smooth!. Stir in oil, vanilla and salt!.
Add oats, oat bran, mixed fruits and nuts; stir well to combine!.
Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart!. Flatten out slightly with back of spoon!.
Bake for 20-25 minutes or until bottom and edges of cookies are lightly browned!.
Transfer cookies onto wire rack to cool completely!. Store in refrigerator!.Www@FoodAQ@Com
chocolate marbled meringues
2 oz!. unsweetened chocolate
2 large egg whites- at room temp!.
1/8 tsp!. cream of tartar
? cup superfine sugar
? tsp!. vanilla extract
1 ? tsp!. cornstarch
1 bag mint chocolate chips
1!. Preheat oven to 200°!. Line 2 cookie sheets with parchment paper or aluminum foil!. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds!.
2!. In a glass bowl beat the egg whites on medium speed until frothy!. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks!. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high!. Add the vanilla and beat for another 3 minutes, or until stiff!. Sift the cornstarch over the mixture, and gently fold in using a spatula!.
3!. Transfer the meringue to a bowl!. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue!. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue!.
4!. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled!.Www@FoodAQ@Com
2 oz!. unsweetened chocolate
2 large egg whites- at room temp!.
1/8 tsp!. cream of tartar
? cup superfine sugar
? tsp!. vanilla extract
1 ? tsp!. cornstarch
1 bag mint chocolate chips
1!. Preheat oven to 200°!. Line 2 cookie sheets with parchment paper or aluminum foil!. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds!.
2!. In a glass bowl beat the egg whites on medium speed until frothy!. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks!. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high!. Add the vanilla and beat for another 3 minutes, or until stiff!. Sift the cornstarch over the mixture, and gently fold in using a spatula!.
3!. Transfer the meringue to a bowl!. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue!. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue!.
4!. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled!.Www@FoodAQ@Com
This cookie has been around for years!. They are always a hit a bake sales!.
SNICKERDOODLES
2 eggs
2/3 cup oil
2 tsp!. vanilla
3/4 cup sugar
2 cups flour, sifted
2 t!. baking powder
1/2 tsp!. salt
1 tsp cinnamon
1/2 cup sugar
Heat oven to 400!.
Beat eggs with fork, stir in oil, vanilla!. Blend in 3/4 cup sugar until mixture thickens!.
Blend flour, baking powder, and salt; add to mixture!.
Roll into 1 inch balls!. Mix 1/2 cup sugar and cinnamon!. Roll balls in sugar mixture!.
Place on baking sheet, criss cross with fork!. Place 2 inches apart on ungreased baking sheet!.
Bake 8-10 minutes!. Remove immediately from baking sheet!.Www@FoodAQ@Com
SNICKERDOODLES
2 eggs
2/3 cup oil
2 tsp!. vanilla
3/4 cup sugar
2 cups flour, sifted
2 t!. baking powder
1/2 tsp!. salt
1 tsp cinnamon
1/2 cup sugar
Heat oven to 400!.
Beat eggs with fork, stir in oil, vanilla!. Blend in 3/4 cup sugar until mixture thickens!.
Blend flour, baking powder, and salt; add to mixture!.
Roll into 1 inch balls!. Mix 1/2 cup sugar and cinnamon!. Roll balls in sugar mixture!.
Place on baking sheet, criss cross with fork!. Place 2 inches apart on ungreased baking sheet!.
Bake 8-10 minutes!. Remove immediately from baking sheet!.Www@FoodAQ@Com
These coconut macaroons dipped in chocolate
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt
1 bag semi sweet chocolate chips melted
Preheat the oven to 325 degrees F!.
Combine the coconut, condensed milk, and vanilla in a large bowl!. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks!. Carefully fold the egg whites into the coconut mixture!.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons!. Bake for 25 to 30 minutes, until golden brown!. Cool and dip or drizzle on chocolateWww@FoodAQ@Com
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt
1 bag semi sweet chocolate chips melted
Preheat the oven to 325 degrees F!.
Combine the coconut, condensed milk, and vanilla in a large bowl!. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks!. Carefully fold the egg whites into the coconut mixture!.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons!. Bake for 25 to 30 minutes, until golden brown!. Cool and dip or drizzle on chocolateWww@FoodAQ@Com
I make a cookie where I use a chocolate chip recipe, but I use semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, butterscotch chips, caramel bits, dried cherries, and toasted pecans!. They're a big hit where I work!.Www@FoodAQ@Com
Three words: Oatmeal Cream Pies!. You just sandwich normal oatmeal cookies using a homeade filling that's really simple to make!. It's made from powdered sugar, butter and a little cream!. People will rave, I guarantee it!Www@FoodAQ@Com
Meringues!. They only take 3 eggs (for your egg delema)!. They are light, and great!. They truely are my favorite 'cookie'!. You will love them!.Www@FoodAQ@Com
Lemon Bar cookies are delicious and not your average cookie!.Www@FoodAQ@Com
choco chip cookies with coconut and walnuts
or NO BAKE COOKIES-those are BOMB!!!Www@FoodAQ@Com
or NO BAKE COOKIES-those are BOMB!!!Www@FoodAQ@Com
I like pumpkin cranberry bar cookies, they are so yummy!. Topped with a cream cheese frosting adds to the wonder!. You can find the recipe online at www!.allrecipes!.com or in several cookbooks!.Www@FoodAQ@Com