CHOCOLATE-COCONUT LUNCHBOX COOKIES
These gooey chocolate chip cookies with chewy coconut and raisins are perfect for the lunchbox or snack time.
Provided by Cheerios
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
- Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
- Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
- Drop dough by teaspoons onto the prepared cookie sheet.
- Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 23.1 g, Cholesterol 25.7 mg, Fat 9 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 6.1 g, Sodium 93.9 mg, Sugar 14.5 g
LUNCHBOX COOKIES
These cookies are wonderful to add to a lunch box or to have after school. Recipe source: Bon Appetit (February 1987)
Provided by ellie_
Categories Drop Cookies
Time 40m
Yield 3-4 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 325-degrees F.
- Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside.
- Increase oven temperature to 350-degrees F.
- Combine flour, orange peel, baking soda, baking powder and salt in a large bowl.
- In a separate bowl cream butter and peanut butter until light.
- Add sugars (brown and white) and beat until light and fluffy.
- Add eggs one at a time and continue beating. Stir in vanilla.
- Fold in flour mixture.
- Fold in browned oatmeal and peanuts.
- Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies.
- Bake for 10-12 minutes or until done (cookies will begin to brown around edges).
- Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.
Nutrition Facts : Calories 1676.2, Fat 68.5, SaturatedFat 30.8, Cholesterol 225.8, Sodium 1724.9, Carbohydrate 242.8, Fiber 11.7, Sugar 141.3, Protein 31.4
OATMEAL LUNCHBOX COOKIES
Oatmeal Lunchbox Cookies are small, wholesome treats perfect for tucking into a lunchbox to brighten your favorite child's day!
Provided by Samantha Skaggs
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, and nutmeg; set aside.
- In a large bowl, use an electric mixer to cream the butter until smooth. Add the sugars and beat on medium high for 2 to 3 minutes or until fluffy. Blend in the eggs, one at a time. With the mixer on low, gradually stir in the flour mixture, and then the oats and cranberries, until just combined, scraping the bowl as necessary to ensure that all ingredients are incorporated.
- Scoop cookie dough using a tablespoon (or a 1-tablespoon-sized cookie scoop) and roll into balls (with an approximately 1-inch diameter). Space the balls at least 1 inch apart on prepared baking sheets. Bake for 14 to 16 minutes or until the cookies are set in the center and the edges are just starting to turn golden brown, taking care not to overbake. Allow to cool for 2 minutes on the pan before removing to a wire rack to finish cooling. Once completely cool, store in an airtight container.
Nutrition Facts : Calories 135 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 38 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LUNCHBOX GINGER COOKIES
A dozen of these cookies made a special 'teacher gift' for me from one of my second grade students. The best gift of all was when his mother sent the recipe to me one day. When cool, store in airtight container.
Provided by Busy Cook
Time 29m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
- Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
- Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
- Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
- Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 15.4 g, Cholesterol 4.5 mg, Fat 3.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 73.1 mg, Sugar 8.6 g
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