CHOCOLATE MONSTER COOKIES
My four grandsons started attending "Grandma's Cooking School" when they were as young as 4. These easy monster cookies are a favorite of the youngest, Brandon. He has fun making them and is always delighted with the results, as is the rest of the family. -Helen Hilbert, Liverpool, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts., Shape dough into 1-1/2 inch balls and place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 3 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CRANBERRY YUMMIES
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
CRANBERRY, CHOCOLATE CHIP AND COCONUT COOKIES
This recipe was in an email today from the www.recipe4living.com website. "These cookies are flat, chewy and full of chunks! The coconut is hardly detectable and just adds some nice texture." The yield size is estimated as I have not made these yet and it wasn't listed on the website.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually.
- Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.
Nutrition Facts : Calories 147.6, Fat 7.9, SaturatedFat 5, Cholesterol 25.3, Sodium 95.2, Carbohydrate 18.8, Fiber 0.9, Sugar 12.5, Protein 1.6
OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 46m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.
COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES
I saw someone else with somewhat of a similar recipe and I tweaked everything. It's much healthier than the recipe I looked at originally. Make sure to take out the cookies immediately when they are ready. If they stay in the oven, they will quickly become too hard.
Provided by Linh 2
Categories Drop Cookies
Time 50m
Yield 40 cookies, 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Cream shortening, butter, and the sugars.
- Add eggs and vanilla then blend well.
- In a new bowl, mix all of the dry ingredients except for the coconut.
- Mix the coconut.
- Combine the two bowls by mixing with a spoon.
- Roll one inch balls of dough onto a greased cookie sheet (1" apart).
- Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).
Nutrition Facts : Calories 2620.2, Fat 128.5, SaturatedFat 59.5, Cholesterol 233.7, Sodium 1367, Carbohydrate 341.2, Fiber 19.1, Sugar 192.7, Protein 38.1
CHOCOLATE-DIPPED CRANBERRY COOKIES
These pretty pink cookies always turn out so tender. They are the hit of my holiday! -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough. , Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set. Freeze option: Drop cookie dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a freezer container. May be frozen for up to 3 months. To use, bake frozen cookie dough as directed, increasing time by 3-4 minutes. Proceed with recipe as directed.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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