MIDNIGHT COOKIES
Steps:
- Preheat oven to 350 F.
- Add 3/4 cups old-fashioned rolled oats to the blender and pulse to create a coarse oat flour. Then add to a large bowl.
- Add whole old-fashioned rolled oats, chopped cashews, sesame seeds, and spices to the bowl.
- Put dates, apple sauce, coconut oil, honey, and egg in a blender and blend until smooth.
- Combine wet and dry ingredients.
- Scoop out 1/4 measuring cup of dough per cookie and place on a parchment-paper-lined baking sheet flattening the cookie to about 1/2 inch thickness.
- Bake for approximately 18-22 minutes or until golden. Beware of not burning the bottoms.
- Cool on a cookie sheet and store in an airtight container preferably in the fridge.
Nutrition Facts : Calories 182 kcal, Carbohydrate 18 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
MIDNIGHT SNACK COOKIES
Steps:
- Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Combine the butter, brown sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Scrape the paddle, sides and bottom of the bowl with a rubber spatula, then add the peanut butter and beat on medium until smooth, about 1 minute.
- Add the egg and mix on medium speed until combined. Add the bourbon and vanilla and mix on low to incorporate. Scrape the paddle and bowl with the rubber spatula.
- Add the flour, baking powder, baking soda and salt and mix on low until just combined. Scrape the paddle and bowl with a rubber spatula. Add the oats and chocolate-covered pretzels and mix on low until just incorporated. Scrape the paddle and bowl with the rubber spatula to make sure the dough is uniform.
- Using a 2-ounce ice cream scoop or 1/4-cup measuring spoon, scoop 6 mounds of dough onto each of the prepared baking sheets. Place 1 square of chocolate on top of each mound.
- Bake until the cookies have spread and are lightly browned around the edges, 16 to 18 minutes, rotating and switching the positions of the baking sheets after 8 minutes.
- Remove the sheets from the oven and immediately mist each cookie with 2 or 3 pumps from the spray bottle of bourbon. Let the cookies cool on the tray, about 15 minutes.
NITEY NIGHT COOKIES
These are called Nitey Night Cookies because you put them in a preheated - but turned-off oven - overnight, and when you wake up, they're ready to eat! My mom used to make them for me as a kid and I thought it was great fun.
Provided by Kirsten Chepeus
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 45.3 g, Fat 21.5 g, Fiber 3.4 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 21.6 mg, Sugar 41 g
MIDNIGHT MOON COOKIES
Inspired by an Edgar Allan Poe story in which a demonic cat is "graven in bas-relief upon the white surface" of a wall, these cakey black-and-white cookies feature the chocolate silhouette of a fur-raised feline set against a full moon of glossy icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.
- Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.
- Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.
- Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.
- Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.
- Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.
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Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 20 mins
- Preheat oven to 350°F. Combine flour, sugar, egg, (espresso powder if using), and chocolate spread in a large bowl and mix together with a spoon until the dough comes together and no flour lumps remain.
- Make smooth dough balls, about 1 1/2 inch in diameter, rubbing between palms to smooth the surface of the balls. Place on cookie sheets, about 2 inches apart. Press down slightly on dough so the dough balls form thick round disks rather than perfectly round balls. Cookies will not spread much during baking so make sure to smooth edges and surface of dough.
- Bake for about 10 minutes. Cookies should be mostly set, but might be slightly still soft in the middle. Let cookies cool on rack until completely set. Enjoy while still slightly warm or after completely cooled.
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