Crunchy Cookies Recipes

CRUNCHY DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

CRUNCHY CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the flour, baking soda, and salt. Set aside.
• In a large bowl combine cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir in the flour mixture and mix to combine. Stir in the crisp rice cereal, chocolate chips and raisins.
• Drop by level tablespoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

CRUNCHY DROP COOKIES

Steps:

• Beat shortening, sugar, egg, milk and vanilla together until creamy.
• Sift together flour, soda and salt; add to creamed mixture; blend well.
• Stir in Quaker Harvest Crunch.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.

CRUNCHY COOKIES

Steps:

• Preheat the oven to 190°C/375°F.
• Cream butter and sugar in a big bowl. Add the egg yolk. Sift in flour and salt and stir to combine. Add cereal or nuts and oatmeal. Blend well.
• Using your hands (flour them if the dough is too sticky) take lumps of dough and form them into small balls. Put on a paper-lined baking sheet and flatten slightly.
• Bake for 15-20 minutes until golden brown.

CRUNCHY PEANUT-BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
• On low speed, mix in flour and baking powder until a dough forms.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
• Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.