Crunch Drops Recipes

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CRUNCHY DROP COOKIES



Crunchy Drop Cookies image

Make and share this Crunchy Drop Cookies recipe from Food.com.

Provided by BrendaM

Categories     Drop Cookies

Time 22m

Yield 36 Cookies

Number Of Ingredients 10

1/2 cup shortening, soft
1 cup firmly packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups quaker harvest crunch cereal
1 cup semi-sweet chocolate chips, added with the harvest crunch (variation) (optional)

Steps:

  • Beat shortening, sugar, egg, milk and vanilla together until creamy.
  • Sift together flour, soda and salt; add to creamed mixture; blend well.
  • Stir in Quaker Harvest Crunch.
  • Drop by teaspoonfuls onto greased cookie sheets.
  • Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.

CRUNCHY FUN DROPS



Crunchy Fun Drops image

Your kids will love eating this delicious snack as much as they will love to help make them.

Provided by GREY EYES

Categories     Pasta and Noodles     Noodle Recipes

Time 10m

Yield 24

Number Of Ingredients 4

2 cups semisweet chocolate chips
1 cup raisins
1 cup dry-roasted peanuts
1 cup chow mein noodles

Steps:

  • In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!

Nutrition Facts : Calories 130.6 calories, Carbohydrate 16 g, Fat 7.8 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 10.8 mg, Sugar 11.5 g

MACADAMIA GINGER CRUNCH DROPS



Macadamia Ginger Crunch Drops image

This is from "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero. I love these cookies and no one will know they are dairy-free! They are baking right now in the oven. Mmmm.

Provided by laurenbeth

Categories     Drop Cookies

Time 24m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup vegetable oil (or canola)
2/3 cup sugar
3/4 cup dark brown sugar, firmly packed
1/3 cup almond milk (or any non-dairy milk)
1 tablespoon ground flax seeds
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
6 ounces unsalted macadamia nuts, chopped
4 ounces candied ginger, finely chopped

Steps:

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Sift flour, baking soda, salt and nutmeg in bowl.
  • In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
  • Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
  • Drop cookies in generous tablespoons about 2 inches apart.
  • Bake 14 minutes until edges begin to brown.
  • Cool and eat!

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