Ooie Gooie Chocolate Caramel Macadamia Chunk Cookies Recipes

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OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES



Ooey, Gooey, Chewy Chocolate Chip Cookies image

I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition.

Provided by MaMas Apprentice

Categories     Drop Cookies

Time 18m

Yield 24 large cookies, 24 serving(s)

Number Of Ingredients 10

1 cup butter
1 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla
2 3/4 cups flour
1/2 cup quick oats
3/4 teaspoon baking soda
3/4 teaspoon salt
12 ounces semi-sweet chocolate chips

Steps:

  • Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
  • Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
  • Add 2 eggs, one at a time, to creamed ingredients.
  • Add vanilla. Mix well.
  • Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
  • Mix in chocolate chips.
  • I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
  • Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.

Nutrition Facts : Calories 261.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 35.8, Sodium 190.1, Carbohydrate 36.5, Fiber 1.4, Sugar 23, Protein 2.9

OOIE-GOOIE-CHOCOLATE -CARAMEL-MACADAMIA CHUNK COOKIES



Ooie-Gooie-Chocolate -Caramel-Macadamia Chunk Cookies image

Inspired by a combination of two cookies prepared at this year's National Cookie Challenge, here's my take on the ultimate chocolate chip cookie!

Provided by Pellerin

Categories     Dessert

Time 30m

Yield 30 cookies

Number Of Ingredients 15

3/4 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon chocolate extract
1 tablespoon real maple syrup
2 tablespoons cream
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (chopped, I use Ghiradelli)
30 chocolate-covered caramel candies (Rollo or Hershey's)
1 cup rolled oats (Quaker Oatmeal Original, dry)
1 cup raw macadamia nuts (toasted & chopped)

Steps:

  • Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
  • In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
  • Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
  • Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
  • Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
  • Serve with *plenty* of milk.

OOEY GOOIES



Ooey Gooies image

An incredible amount of chocolate, but oh so good. Like free-standing brownies! Reserve for those you really love.

Provided by Allrecipes Member

Categories     Cookies

Yield 10

Number Of Ingredients 9

16 (1 ounce) squares semisweet chocolate
10 tablespoons unsalted butter
1 cup white sugar
1 cup packed light brown sugar
6 eggs
¾ cup unbleached all-purpose flour
1 teaspoon baking powder
3 ½ cups chopped walnuts, toasted
2 cups semisweet chocolate chips

Steps:

  • Melt the pound of chocolate and the butter together in a saucepan.
  • In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.
  • Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.
  • Cover the dough and chill for at least a few hours and as long as overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.

Nutrition Facts : Calories 992.8 calories, Carbohydrate 101.5 g, Cholesterol 142.1 mg, Fat 65.8 g, Fiber 8.2 g, Protein 15.7 g, SaturatedFat 24.7 g, Sodium 103.2 mg, Sugar 83.3 g

MACADAMIA NUT CHOCOLATE CHIP COOKIES



Macadamia Nut Chocolate Chip Cookies image

Drop cookies with macadamia nuts and chocolate chips!

Provided by Bev

Categories     Desserts     Cookies     Nut Cookie Recipes     Macadamia Nut

Time 40m

Yield 36

Number Of Ingredients 10

½ cup butter, softened
⅓ cup packed dark brown sugar
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ⅛ cups sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup macadamia nuts, chopped
1 ¼ cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
  • Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
  • Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g

MACADAMIA CHOCOLATE CHUNK COOKIES



Macadamia Chocolate Chunk Cookies image

This was one of the recipes found inside the instruction booklet of my KitchenAid mixer. Who would have known!!

Provided by carmenskitchen

Categories     Drop Cookies

Time 22m

Yield 48 cookies

Number Of Ingredients 11

1 cup of firmly packed brown sugar
3/4 cup sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) package semisweet baking chocolate, cut into chunks
1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped

Steps:

  • Place brown sugar, sugar, butter, vanilla and eggs in mixer bowl. Mix on low for 30 seconds. Stop and scrape sides of bowl. Beat on medium speed for one minute more, then stop and scrape bowl.
  • Add 1 cup of flour, cocoa powder, baking soda and salt. Mix on low for 30 seconds. Gradually add remaining 1 1/4 cups flour while mixing on med to med low speed.
  • Add chocolate chunks and nuts and stir until mixed.
  • Drop by rounded teaspoonfuls onto greased baking sheets about two inches apart. Bake at 325 for 12-13 minutes, or until edges are set. DO NOT OVERBAKE!
  • Cool on baking sheets for one minute then transfer to wire racks.

Nutrition Facts : Calories 128.6, Fat 7.3, SaturatedFat 3.7, Cholesterol 19, Sodium 83.3, Carbohydrate 15.9, Fiber 0.9, Sugar 10.3, Protein 1.5

CHOCOLATE CARAMEL COOKIES



Chocolate Caramel Cookies image

This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Steps:

  • In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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