Mimis Sleep Tight Cookies Recipes

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.

SLEEPING COOKIES

Steps:

• Preheat your oven to 350 degF.
• Beat the egg whites until stiff, then gradually add the sugar and salt.
• Beat until sugar is dissolved.
• Stir in walnuts and chocolate or butterscotch bits.
• Drop by teaspoon on oiled, foil covered cookie sheet.
• Put into oven and turn off oven.
• Leave in all night- (DO NOT PEEK)-or during the daytime and left in the oven until it is cold.

MINI M & M COOKIES

Steps:

• In a large bowl, mix together sugars, shortening, margarine, vanilla and eggs with an electric mixer.
• In a seperate bowl, combine flour, oatmeal, salt, baking powder and soda.
• Add dry ingredients to mixing bowl a cup at a time until it is mixed together completely.
• Open bag of M&M baking bits and pour out 1/3 cup to reserve for later. Add the rest of the chips and fold into batter.
• Chill cookie dough for 1 hour.
• Later, preheat oven to 350 degrees. On ungreased cookie sheets, or using parchment paper on cookie sheets, drop dough by spoonfuls with room for spreading.
• Take 2 or 3 of the reserve M&M's and place on top of each cookie. This way, some clearly show after the cookie bakes.
• Bake in 350 oven for 10-12 minutes or until lightly brown.
• Remove cookies from sheet and place on cooling rack.

MIMI'S SLEEP-TIGHT COOKIES

Steps:

• 1. Preheat oven to 400 degrees. Butter cookie sheets. This is an old recipe, I have updated, using parchment paper here.
• 2. In large bowl, making sure there is no greasy residue to keep eggs from whipping, beat egg whites, sugar, salt, white vinegar and vanilla until egg whites are stiff.
• 3. Gently fold in nuts and chocolate chips. Drop mixture by teaspoonsful onto prepared cookie sheets. Put cookie sheets in oven and turn oven OFF. DO NOT OPEN for at least 5 hours, or overnight.