GARBAGE COOKIES
These cookies are no fail. Add whatever YOU like!
Provided by Amanda Rettke
Categories Dessert
Time 32m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees
- In a medium bowl sift flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
- Add flour mixture to wet ingredients and stir until just combined. Then add oats and stir by hand to combine.
- Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
- Bake for at least 8 minutes, but most likely will bake for 12 depending on your oven.
NICKEY'S GARBAGE COOKIES
Yummmm! I love these cookies with a bit of bran flakes to give it a little crunch. I get 60 3-inch cookies.
Provided by marisk
Categories Drop Cookies
Time 1h
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Combine and sift flour, baking soda, and salt. Set aside.
- In a separate bowl, combine oatmeal, bran flakes, pecans, coconut, chocolate chips and cranberries. Set aside.
- In a large bowl, cream the butter. Add both sugars. Add egg, oil, and vanilla.
- Stir flour mixture into creamed mixture, blending well -- I add a third at a time.
- Add chocolate chips mixture.
- Drop by heaping teaspoonful onto ungreased cookie sheet. [The amount of cookies you get will depend on how large you make them.].
- Bake at 350 until cookies are lightly browned, about 15 minutes depending on your oven. Wait a few minutes then transfer to a wire rack and cool completely.
Nutrition Facts : Calories 156.5, Fat 9.7, SaturatedFat 3.4, Cholesterol 11.2, Sodium 96.3, Carbohydrate 17.2, Fiber 1.1, Sugar 9.4, Protein 1.5
NICKEY'S CHOCOLATE CHIP PECAN COOKIES
I'm trying to remember how Nickey made these and setting it here so I don't forget. The amount of cookies you get depends on the size of the cookies you make. Sometimes I add about a quarter cup white sugar or mix n match the chocolate chips. Thinking about maybe cranberries? I just found the paper I wrote this on...I don't think it makes a difference which toffee you use but I used Barton's Almond Butter Toffee for this...it's chocolate coated :D
Provided by marisk
Categories Dessert
Time 56m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F degrees.
- Grease two cookie sheets or use parchment paper.
- Cream butter in medium bowl. Add brown sugar. Beat in eggs, one at a time. Add vanilla. Set aside.
- In small bowl, combine flour, baking powder and salt, then stir into creamed mixture.
- Fold in chocolate chips, toffee bits and pecans,.
- Drop by heaping teaspoonful onto cookie sheet. Bake at 350 degrees for 10 - 12 minutes.
- Cool on baking sheet for a few minutes before moving to wire racks to complete cooling.
Nutrition Facts : Calories 159.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 25.3, Sodium 69.8, Carbohydrate 17.5, Fiber 0.9, Sugar 9.9, Protein 1.9
PERFECT CHOCOLATE CHIP COOKIES
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Categories snack, cookies and bars, dessert
Time 12h30m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
NICKEY'S ICEBOX BUTTER COOKIES
These are tasty little cookies :D Please note that the time does not include refrigeration time and may be a little off.
Provided by marisk
Categories Dessert
Time 1h20m
Yield 48-54 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
- In a large bowl, cream butter and both sugars.
- Beat in egg and extracts.
- Add dry ingredients; mix well.
- Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.].
- Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls.
- Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours).
- Preheat oven to 350 degrees F.
- Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.).
- Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator.
- NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).
Nutrition Facts : Calories 151.3, Fat 9.3, SaturatedFat 5.4, Cholesterol 24.7, Sodium 66.9, Carbohydrate 15.4, Fiber 0.6, Sugar 4.8, Protein 1.8
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