Night Owl Cookies Recipe 465

OWL COOKIES

Steps:

• In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture., If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape 1 portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between 2 sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap and refrigerate 3 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices 3/8 in. thick. To make owls, place two slices side by side on an ungreased baking sheet; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough., Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place 2 kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.

NIGHT OWL COOKIES RECIPE - (4.6/5)

Steps:

• 1. Divide the sugar cookie dough in three pieces. Knead the flour into one piece of cookie dough until smooth, set aside. Combine the remaining two pieces of cookie dough and knead in the cocoa powder until smooth, set aside. 2. Roll the lighter colored cookie dough into a 1-inch round log about 10 inches long, and move it off to the side. Roll out the chocolate cookie dough on a lightly floured surface to a 10 x 4-inch rectangle. Place the light colored log of cookie dough on top of the chocolate rectangle. Wrap the chocolate cookie dough completely around the lighter colored log. Pinch edges to seal and roll the log smooth. Wrap in plastic and refrigerate for at least 30 minutes. 3. Preheat the oven to 350°F. Cut the cookie log into 1/4-inch slices. Place 2 slices, side by side, on sheet pans. Press a cashew into cookie at the point the slices touch. Repeat with remaining cookie slices. Bake for approximately 8-11 minutes, or until cookies are just beginning to golden. Remove from the oven and transfer to a wire rack to cool. 4. Spoon the chocolate frosting into a resealable bag and snip a small corner from bag. Using the photograph as guide, pipe eyelashes. Spoon the vanilla frosting into a separate resealable bag and snip a small corner from bag. Using the photograph as a guide, pipe dot to secure candies. Add the M&M'S® Brand Chocolate Candies for eyes.

HOOT OWL COOKIES

Steps:

• Cream butter and sugar until fluffy. Beat in egg and vanilla. Add baking powder and salt. Beat well. Add flour and mix until blended. Remove 2/3 of dough. Roll or pat dough out to form two 10 x 4 inch rectangles. Add cocoa to remaining 1/3 of dough. Mix until blended. Shape chocolate dough into two 10 inch long rolls. Place on rectangle and roll plain dough to cover chocolate dough completely, not including ends. Wrap in plastic wrap and chill at least 2 hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Cut dough into 1/8 inch slices with a sharp knife. Place two slices side by side on a cookie sheet to resemble an owl's face. Pinch upper "corners" to resemble ears. Put chocolate chips in each dark circle for eyes and a cashew in the center for the beak.
• Bake for 8 to 12 minutes in the preheated oven, or until lightly browned.

HOOT OWL COOKIES

Steps:

• In a small saucepan, melt the baking chocolate over low heat. Once melted, remove from heat and set aside.
• In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• In a small bowl, stir the milk and vanilla together. Set aside.
• In a standing mixer fit with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.Add the egg yolks and mix until just combined, about 30 seconds.
• Add 1/3 of the flour mixture and mix on low speed until just combined. Then add 1/2 of the milk mixture and mix on low speed until just combined. Continue adding the remaining flour and milk mixtures, alternating between each and ending with the flour mixture. Mix until everything is incorporated and a soft dough forms.Remove 2/3 of the dough (about 1 lb 6 oz) from the mixing bowl and set aside.
• Add the melted chocolate to the remaining 1/3 of dough and mix on low speed until fully incorporated and no streaks of chocolate remain. Set aside.
• On a lightly floured surface, roll 1/2 of the light colored dough into a 10 x 4.5 inch strip. Set aside.
• Roll 1/2 of the chocolate dough into a 10 inch log.Place the chocolate dough on top of the light colored dough.
• Mold the light colored dough around the chocolate dough. Repeat steps with remaining halves of light colored and chocolate dough to create 2 rolled logs with chocolate inside.
• If the ends are not evenly covered with the light colored dough, you can use a serrated knife to even them out.
• Wrap the dough logs with aluminum foil. Chill for at least 2 hours.
• Preheat oven to 350 degrees.Cut dough into slices about 1/8 inch thick.
• Place two slices side by side. Gently press the dough in the center together so that the two cookies become one.Pinch a corner of each slice to form ears. These cookies will spread so try to exaggerate the ears a bit so that you can still see them after the cookies have baked. You can smooth any rough edges by gently tapping with your fingertips.
• Place a chocolate chip in center of each eye for eyes and a whole almond between the slices for a beak.Bake for 8 - 12 minutes. Remove from baking sheets immediately and allow to cool.

HOOT OWL COOKIES

Steps:

• 1. Cream butter, brown sugar, egg, vanilla in large bowl. Combine flour, baking powder and salt. Add to creamed mixture and blend well. Remove 2/3 of dough. To remaining 1/3 of dough add cocoa and baking soda that have been mixed. Then blend water into this mixture. Divide the plain dough into 2 parts. Roll each 1/2 into a 10x4 inch rectangle. Divide chocolate dough into 2 parts. Shape each 1/2 into a 10 inch roll. Roll each vanilla rectangle around a chocolate dough roll (jelly roll with chocolate in center). Wrap and freeze. To bake slice rolls and place 2 slices together, side by side with edges touching, on a greased cookie sheet. Pinch outside corners for ears. Place one chip in center of each chocolate circle for eyes. Put a cashew, curved side down, in the center where circles meet. This is the beak. Bake at 350 degrees 8-10 minutes. Cool and use spatula to remove from cookie sheet.

OWL PEANUT BUTTER COOKIES

Steps:

• Mix all cookie ingredients and drop spoonfuls onto a cookie sheet
• Bake on 350 for 8 minutes (times may vary, I suggest starting at 8 minutes and cooking an additional 2 minutes at a time until golden brown)
• NOTE* Cookies may seem soft but will set upon cooling. Do not over bake