MUNCHY CRUNCH COOKIES
Enjoy this NEW recipe from Enjoy Life's "Cookies for Everyone" Cook Book! Enjoy Life's "Cookies for Everyone" is written by Leslie Hammond (Author of "The Kid-Friendly Food Allergy Cookbook") and Betsy Laakso (Director of Research & Development at Enjoy Life Foods). As ingredients vary from manufacturer to manufacturer, we suggest you use the volume measurements (cups, tablespoons, etc). We have found they give the best results, providing you with yummy treats!
Provided by Enjoy Life Foods
Categories Dessert
Time 20m
Yield 3 doze
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350° (180°C, or gas mark 4).
- 2. With a mixer, combine the sugars, applesauce, oil, vanilla, and flax meal. Add the cream of tartar and the next 5 ingredients (through baking soda) and mix well. Stir in the sunflower seeds, cereal, and oats. Stir in the chocolate chips, if desired.
- 3. Drop dough by rounded tablespoon on a baking sheet, about 6 cookies per baking sheet. Bake for about 20 minutes, or until golden around the edges. Let cool 1 minute on baking sheet before removing with a spatula to a flat surface to cool completely.
Nutrition Facts : Calories 2247.5, Fat 90.5, SaturatedFat 12.1, Sodium 1232, Carbohydrate 342.9, Fiber 15.5, Sugar 138.9, Protein 24.2
CRUNCHY MUNCHER COOKIES
Toasted whole wheat flake cereal, pretzels and oats add texture and depth to chocolate and butterscotch treats.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 108
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Stir in remaining ingredients.
- On ungreased cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g
CRUNCHY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: granulated sugar, dark brown sugar, baking powder, baking soda, salt, egg, vanilla extract, butter, all purpose flour, milk chocolate, dark chocolate
Provided by Denish Monlie
Yield 20 servings
Number Of Ingredients 11
Steps:
- Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
- To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
- Fold in chocolate into dough. Mix the dough with the chocolate bar
- Wrap and chill in the refrigerator for at least 1 hour.
- Bake at 400°F for 15 minutes.
- Let cool and serve.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
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CRUNCHY MUNCHY COOKIES - EAT WELL
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- In a large bowl, whisk together sugar, eggs, canola oil and vanilla until well combined. Stir in cranberries.
- In another bowl, mix together flours, cereal, flax seed, baking soda and cardamom. Add all of the flour mixture to the egg mixture and mix until well combined.
- Drop by tablespoons (15 mL) about 2 inches (5 cm) apart on prepared baking sheets. Bake for 12 minutes or until almost set. Let cool on pan on racks for about 5 minutes. Transfer to rack to cool completely. Repeat with remaining batter.
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- In a mixing bowl, cream together butter, granulated sugar, and brown sugar on low speed until combined. Scrape down sides of bowl, then beat on medium speed for approximately one minute until the mixture is light and fluffy. Scrape down sides of bowl again, then add egg and vanilla extract and mix until fully incorporated.
- Gradually add dry flour mixture to the mixing bowl with the butter mixture, mixing on low speed until just incorporated. Keeping the mixer on low speed, gradually add the granola, pretzels, chocolate chips and nuts – mixing again until fully incorporated. Stir again with a wooden spoon or spatula, scraping the sides and bottom of the bowl to ensure that all ingredients are mixed evenly.
- Line a cookie sheet with parchment paper. Scoop the dough (we used this scoop) and roll into smooth balls. Place balls on the parchment lined cookie sheet – you should end up with about 30 cookie dough balls. Cover cookie sheet with plastic and chill overnight. (Or – see note above. Cookie balls may be frozen.)
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