Heavenly Crunch Cookies Recipes

HEAVENLY CRUNCH COOKIES

Steps:

• Spread crackers in a single layer on a large jelly roll pan.
• Sprinkle pecans over crackers.
• Melt butter in a saucepan. Add sugar and boil 3 minutes.
• Pour over crackers.
• Bake in 350 degree over for 10 - 15 minutes or until very lightly browned.
• Remove from pan before they cool completely. Break into sections.
• Note: The sugar butter mixture will harden once it cools after removing the cookies out of the oven, so don't worry if you feel that the butter/sugar mixture seems too soft.

BUTTER CRUNCH COOKIES

Steps:

• Sift together the flour, baking powder and baking soda.
• In a separate bowl, cream together the butter, brown sugar, egg and vanilla.
• Mix in the flour mixture.
• Fold in the coconut, corn flakes and oats.
• Drop in small balls on a ungreased cookie sheet. They spread as they bake.
• Bake at 350 degrees Fahrenheit for 10 to 12 minutes.

AMAZING CHOCOLATE CRUNCH COOKIES

Steps:

• Preheat Oven to 375°F degrees.
• Measure oatmeal and blend in a blender to a fine powder.
• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with the flours, oatmeal, salt, baking powder and soda.
• Add chocolate chips, and unsweetened chocolate that has been shaved with a potato peeler.
• Add finely chopped nuts.
• Roll in balls about 2 tbsp each in each ball.
• Place balls on an a lightly greased cookie sheet or place parchment paper on sheet.
• Flatten balls with a fork or with palm of hands (dough is firm)-- cookies should be 2-inches apart.
• Bake 10-12 minutes in oven.
• Cool on rack.
• Freezes well.

HOMEMADE STAR CRUNCH COOKIES

Steps:

• Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
• Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
• Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
• Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
• Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

BUTTER CRUNCH COOKIES

Steps:

• Preheat oven to 325°F.
• In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
• In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
• When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
• Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
• Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
• Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
• After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.