Late Night Snack Cookies Recipes

MIDNIGHT COOKIES

Steps:

• Preheat oven to 350 F.
• Add 3/4 cups old-fashioned rolled oats to the blender and pulse to create a coarse oat flour. Then add to a large bowl.
• Add whole old-fashioned rolled oats, chopped cashews, sesame seeds, and spices to the bowl.
• Put dates, apple sauce, coconut oil, honey, and egg in a blender and blend until smooth.
• Combine wet and dry ingredients.
• Scoop out 1/4 measuring cup of dough per cookie and place on a parchment-paper-lined baking sheet flattening the cookie to about 1/2 inch thickness.
• Bake for approximately 18-22 minutes or until golden. Beware of not burning the bottoms.
• Cool on a cookie sheet and store in an airtight container preferably in the fridge.

LATE NIGHT SNACK COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheets with cooking parchment paper.
• In medium bowl, stir cookie mix, butter and egg until soft dough forms. Add caramels, potato chips and waffle cones; stir until well-mixed (dough will be thick). Onto parchment-lined cookie sheets, drop dough by 1/4 cupfuls about 2 inches apart; flatten to about 1/2 inch thickness.
• Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks to cool completely. Store covered at room temperature.

NITEY NIGHT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

CHOCOLATE CHIP COOKIES: THE LATE NIGHT BITE RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
• Fold in the chocolate chunks.
• Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
• Serve with a glass of milk.
• Enjoy!