EGG FREE COOKIES :)
These cookies are perfect for any occasion. Especially for party's.
Provided by beths.x
Time 17m
Yield Serves 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C ,350°F or gas mark 4.
- Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
- Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
- Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
- Bake for about 12 minutes or until golden brown.
- Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
- Store in an airtight tin for up to 2-3 weeks.
EGG-FREE TOFFEE CHIP COOKIES
Toffee and chocolate chips make these crisp, egg-free cookies taste anything but light. You can have a batch ready in just 30 minutes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in water, oil and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE CHIP COOKIES
These cookies combine several mouthwatering flavors. The generous size of the batch gives me plenty of scrumptious cookies to have on hand and extras to send to our sons at college.-Kay Frances Ronnenkamp, Albion, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the butter, oil, sugars until blended. Beat in eggs, then vanilla. Combine the flour, cream of tartar, baking soda and salt; add to sugar mixture and mix well. Stir in remaining ingredients., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 127 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 112mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GLUTEN FREE POTATO CHIP TOFFEE COOKIES
Gluten Free Potato Chip Toffee Cookies, A tender gluten free cookie with bits and pieces of toffee, dark chocolate chips, and potato chips.
Provided by Daniela Weiner
Categories Cookies
Time 4h45m
Number Of Ingredients 16
Steps:
- Combine gluten-free flour, milk powder (if using) baking powder, baking soda, and salt in a separate bowl.
- In the bowl of your stand mixer combine room temperature butter and both sugars and beat at medium speed for 5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
- With the mixer running, add the eggs and vanilla one at a time, letting each incorporate fully before adding the next. Pause your mixer to scrape down the sides. Mix for 1 minute.
- With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
- Add your chocolate chunks, toffee, and potato chips at a low speed just to combine.
- Transfer the dough to an air-tight container and let the dough rest for at least 1hr in your refrigerator.
- Once your cookie dough has rested peacefully in the fridge, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 22-24 cookies, depending on how much cookie dough you snack on.
- Preheat your oven to 350F and line a sheet tray with parchment paper.
- Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
- Top each cookie with chunks of chocolate and toffee of choice.
- Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 5-7 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
- Remove from the oven, and to achieve perfect round cookies, you a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
- Top each cookie with a generous amount of potato chips. Gently press them on the cookies. The melted chocolate should help them stick to the cookies. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
- Repeat with the remaining dough if you would like to bake all your cookies at once or freeze them for further use.
Nutrition Facts : Calories 284 calories, ServingSize 1
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