Desperation Cookies Recipes

DESPERATION COOKIES

Steps:

• Melt the butter.
• Mix in the white and brown sugar.
• Add the vanilla, baking soda, salt and mix.
• Add the eggs and stir it all up.
• Then, add half the flour and all the chips and nuts.
• Stir well.
• Add the other half of the flour and mix.
• Drop by teaspoons onto cookie sheets.
• Bake at 350 F for 10-12 minutes.
• Allow them to cool for two minutes, then transfer to a wire rack to finish cooling.

DESPERATION COOKIES

Steps:

• 1. Preheat oven to 350°. Melt butter (microwave or stove top)
• 2. In mixing bowl, combine butter, white sugar and brown sugar. Add vanilla, baking soda and salt; combine well. Add eggs, combine completely.
• 3. Add half the flour (1 ¼ cups); all chips and nuts. Combine. Add the rest of the flour and mix thoroughly.
• 4. Drop by teaspoonfuls onto greased cookie sheets, 12 to a standard sheet (If the dough is too sticky, chill slightly.)
• 5. Bake for 10-12 minutes or until lightly browned. Let cool on sheet 2 minutes, remove from cookies sheets to wire rack.

FLU-FIGHTER COOKIES

Steps:

• Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
• Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
• Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.