Toast Cookie Treats Recipes

ANISETTE TOAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
• Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

CINNAMON TOAST CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment, set aside.
• Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.
• Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.
• Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 - 10 minutes until edges begin to golden.
• Transfer to a wire rack to cool completely.
• If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.

COPYCAT TOAST YAY! COOKIES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Add the butter, confectioners' sugar, flour, cinnamon, baking soda, maple syrup, maple extract, and heavy cream to the bowl of an electric stand mixer. (You can also use a regular bowl and a hand mixer.) Beat with the paddle attachment until all the ingredients are incorporated and form a slightly stiff dough. It should pull away from the sides of the bowl.
• Place the ball of dough onto a piece of plastic wrap, wrap it up, and chill for at least 30 minutes.
• On a lightly floured surface, roll out the dough into a large sheet.
• Use a toast-shaped cookie cutter to cut out the cookie shapes. Roll out the scraps and cut any remaining dough.
• Place the cookies on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until the cookies are lightly golden and firm.
• Remove from the oven and allow to cool. Place the white chocolate in a heatproof bowl. Melt in the microwave in 15-second increments, stirring in between each, until completely melted.
• Dip the bottom of each cooled cookie into the white chocolate, tapping and shaking off any excess.
• Flip the cookie over and place back on the parchment-lined baking sheet or a cooling rack. Set aside and allow the chocolate to harden and set. Serve with a cup of coffee or tea. Enjoy.

TOASTIE TREATS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth. Spoon into a pastry bag with a large round tip; set aside. Preheat oven on broiler setting.
• Heat a large heavy skillet over medium heat. Shape ground beef into 4 patties, and fry until evenly brown, about 5 minutes on each side. Fry the 4 eggs.
• Place a burger on each piece of toast. Pipe mashed potato around the edge to form a wall on the edge of the toast. Heat the beans, and spoon onto each burger, inside the wall of potato. Cover with a slice of cheese.
• Place burgers under broiler until cheese is melted, then top each with a fried egg.

TOAST COOKIE TREATS

Steps:

• With Cookie cutters, cut cookie shapes, out of bread slices.
• (sometimes we would just slice bread pieces into strips).
• Dip each cut-out piece into the orange juice concentrate.
• Place on greased cookie sheet.
• Bake in 300° oven until lightly toasted, approximately.
• 15 minutes or so.
• Depends on the thickness of the bread or cut-outs.
• Remove from oven and immediately dust (sprinkle lightly) with cinnamon and sugar.
• (You can mix the cinnamon and sugar together, before hand also!).

FRENCH TOAST MOCHI COOKIES

Steps:

• Make the French toast topping: Toast 2 slices of bread, then cut into cubes. Add the cubes to a food processor and process until crumbs form. Mix the breadcrumbs, cinnamon, confectioners' sugar and vanilla in a bowl and set aside.
• Make the mochi: Combine the glutinous rice flour, milk and maple syrup in a microwave-safe bowl. Cover with plastic wrap. Microwave for 2 minutes, stirring halfway. Remove from the microwave, stir once more, and let cool. Divide into 16 balls, using oil so the mochi doesn't stick to your hands. Set aside.
• Make the cookie dough: Cut the bread into cubes. Add the cubes to a food processor and process until crumbs form. Combine the breadcrumbs, all-purpose flour, cinnamon, baking soda and salt in a bowl and mix. In another bowl, whisk together the brown sugar, granulated sugar, butter, egg and vanilla. Add the dry ingredients to the wet ingredients and mix until a dough forms.
• Assemble the cookies: Preheat the oven to 350˚ F. Divide the cookie dough into 16 balls. Flatten a cookie dough ball into a circle with your palm, then place a mochi ball in the middle of the dough. Pinch the edges of the dough upward around the mochi to enclose the mochi, then roll the cookie gently in your palms to smooth any lumps or cracks. Roll the cookie in the bowl of French toast topping, pressing gently so the topping sticks. Place the cookies on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until golden brown. Cool and enjoy.