92620 oatmeal crispy chocolate nut cookies Recipes

cream cheese, refrigerated chocolate chip cookie dough (or logs of the same size made from your favorite chocolate chip cookie dough recipe), eggs, sugar, vanilla

refrigerated chocolate chip cookie dough, scoop vanilla ice cream

unbleached all-purpose flour (7 1/2 oz), table salt, baking soda, unsalted butter (1 stick), melted and cooled, granulated sugar, light brown sugar, light corn syrup, egg yolk, milk, vanilla extract, semisweet chocolate chips (about 4 1/2 oz)

cookie base, old-fashioned oatmeal, apple pie or pumpkin pie spice (or substitute 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/4 tsp ground nutmeg)

refrigerated chocolate chip cookie dough, vanilla ice cream

butter, brown sugar, sugar, eggs, vanilla, flour, salt, baking soda, baking powder, oatmeal, coconut, macadamia nuts, chopped, white chocolate (chopped or pieces)

chocolate graham crackers, broken into chunks (or 10 reduced-fat chocolate sandwich cookies), low-fat granola (or toasted oatmeal-based cereal), white chocolate chips, walnuts or 1/2 cup pecan pieces, coarsely chopped, if desired, sweetened condensed milk

pepperidge farm nantucket dark chocolate chunk cookies , any crispy variety, butter, melted, vanilla ice cream, softened, hot fudge topping, chopped pecans, toasted * or 1 cup chopped walnuts, toasted, cream or non-dairy whipped topping

pecan chocolate dipped cookies, flour, sweet softened butter, sugar, egg yolk, vanilla, chopped or ground (i use) nuts, cream butter well, add sugar cream again, add egg and vanilla mix until light and fluffy., gradually stir in flour and nuts., shape into 2 rolls in plastic wrap or wax paper., refrigerate at least 2 hours or overnight (this can be made few days ahead of time), before baking take from refrigerator and let sit out least 20 minutes before cutting. preheat oven to 350 degrees. these should be 1/4 inch or less. do not cut the cookies paper thin. bake on cookie sheet un-greased or on parchment paper (what i use), bake for 8-10 minutes. cool cookies. when cookies are cool then dip them into the following chocolate mixture. you can dip whole half into chocolate. but i usually dip only half top part of cookie.

thick and chewy chocolate chip cookies (originally published in the got milk cookie book by peggy cullen), makes 15 large cookies, unsalted butter, softened, white sugar, light brown sugar, salt, vanilla extract, egg, all-purpose flour, baking soda, chocolate chunks or chips, nuts (note : optional. i never add nuts, but it s totally personal preference).

oatmeal, brown sugar, flour, granulated sugar, egg, vanilla extract, baking soda, semi-sweet morsel, butter, cinnamon

coarsely chopped pecans, unsalted butter, at room temperature, flour, salt, baking soda, sugar, light brown sugar, light corn syrup, milk, vanilla extract, semi-sweet chocolate chips

chocolate tablet (white , milk or dark), cornflakes , rice crispies (your favourite type of cereal) box, grease (olive oil or butter)

butter, flour, baking soda, sugar, oatmeal , blended, chocolate chips , semi-sweet, brown sugar, salt, egg, baking powder, vanilla, pecans, chopped

egg whites (or 1 whole egg), unsweetened applesauce, vanilla, whole wheat flour (or any whole grain flour), baking soda, cinnamon, nutmeg, old-fashioned oatmeal or 1 1/2 quick oats, dried cranberries, chopped walnuts (optional), unsweetened baking chocolate (optional) or 1/2 cup dark semisweet chocolate chunk (optional)

flour, baking soda, salt, cinnamon, nutmeg, milk, shortening, applesauce, white sugar, brown sugar, eggs, oatmeal, milk chocolate chips, semi-sweet chocolate chips

light brown sugar, unsalted butter, room temperature, granulated sugar, whole eggs, vanilla extract, white flour, table salt, baking soda, dark chocolate or chocolate chips