Cathys Crazy Cookies Recipes

CATHY'S CRAZY COOKIES

Steps:

• 1. Oven should be preheated to 325 degrees
• 2. In a large bowl, cream the butter, and both sugars until smooth.
• 3. Beat in the eggs one at a time. Then stir in the vanilla extract.
• 4. In a medium size bowl combine the flour, baking soda and salt; stir into the creamed mixture a little at a time, until blended.
• 5. Mix in the oats, nuts, chocolate chips, and peanut butter chips.
• 6. Drop by spoonfuls onto a baking sheet lined with parchment paper.
• 7. Bake at 325 degrees for 10-12 min. or until edges are slightly browned. Transfer to wire rack to cool.

CRAZY COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
• In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
• With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

CRAZY COOKIES

Steps:

• Whizz the flour and butter until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough. Roll the dough on a lightly floured surface into 2 sausage shapes about 4-5cm in diameter. Wrap in cling film and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the dough into 4mm-thick slices and arrange on baking sheets, spaced slightly apart. Bake for 15 mins or until pale golden. Transfer to a wire rack to cool.
• Heat icing following pack instructions. Add a little food colouring to each tub and ice half the cookies in yellow, and decorate with red, then ice the other half red and decorate in yellow. Leave to dry.

CATHY'S WHIPPED SHORTBREAD COOKIES

Steps:

• Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
• Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
• Drop from a spoon or use a cookie gun to make shapes on a pan.
• Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).