CHUNKY CHOCOLATE GOBS COOKIES
"Hands down these are some of the best cookies ever."
Yield: about 2 1/2 dozen
Source: Southern Living
3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 tsp pure vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 cups cream-filled chocolate sandwich cookies, such as Oreos, coarsely chopped (16 cookies)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels
Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.
Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper.
Bake for 10-12 minutes or until barely set. Cool on baking sheets 10 minutes.
Transfer to wire racks to cool completely.
MISSISSIPPI MUD COOKIES
Yield: Makes about 3 dozen
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tbs miniature marshmallows
Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.
In a small bowl, whisk together the flour, baking powder and salt; set aside
Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
In a mixing bowl, beat butter and sugar at medium speed until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
Gradually add flour mixture to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
Drop dough by heaping tablespoonsful onto baking sheets. Press 3 marshmallows into each portion of dough.
Bake for 15 minutes or until set. Remove to wire racks.
CHOCOLATE MACADAMIA MACAROONS
Yield: 1-1/2 dozen
Source: Reminsce Magazine
2 cups flaked coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 Tbs baking cocoa
2 Tbs all-purpose flour
Pinch salt
2 egg whites, beaten
1 Tbs light corn syrup
1 tsp pure vanilla extract
4 ozs semisweet chocolate, chopped (for dipping cooled cookies)
Preheat oven to 325°F. Grease a baking sheet.
In a large bowl, combine the coconut, macadamia nuts, sugar, cocoa, flour and salt. Add the egg whites, corn syrup and vanilla and mix well.
Drop by rounded tablespoonfuls onto greased baking sheets.
Bake at 325° for 15-20 minutes or until set and dry to the touch.
Cool for 5 minutes before removing from pans to wire racks to cool completely.
Chocolate dip:
In a microwave, melt chocolate; stir until smooth. Dip the bottom of each cookie in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
MOCHA PECAN BALLS
"Adding espresso and pecans gives these cookies a sophisticated flair. The perfect after dinner treat."
Yield: 4 dozen cookies
1 18 oz pkg. refrigerated sugar cookie roll
1/4 cup unsweetened cocoa
1 Tbs instant espresso granules
1 cup finely chopped pecans
48 milk chocolate kisses, unwrapped
1/4 cup powdered sugar
Heat oven to 375 degrees F.
Break up cookie dough into large bowl. Add cocoa, espresso granules and pecans; mix well.
Shape dough into 48 (1" balls); wrap each around 1 milk chocolate kiss. Place 2" apart on ungreased cookie sheets.
Bake at 375 degrees for 8-10 minutes or until set. Immediately remove from cookie sheets. Cool 5 minutes or until slightly cooled.
Roll cookies in powdered sugar. Cool 15 minutes or until completely cooled. Reroll cookies in powdered sugar. Store in tightly covered container.
EASY COCONUT OATMEAL DROP COOKIES
Makes about 5 dozen
2 cups sifted all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs
2 tsp pure vanilla extract
1 cup rolled oats, quick
2 cups coconut
Preheat oven to 375°F.
In a bowl, whisk together the first 4 dry ingredients; set aside.
In a large mixing bowl, cream butter, add sugar slowly and beat until light and fluffy.
Add eggs and vanilla. Beat well.
Add the dry ingredients (stir in) in 4 parts.
Mix in oats and coconut.
Drop by teaspoons onto ungreased baking sheets. Bake in moderate oven, about 375° for 12-15 minutes, or until golden brown.
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