The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [14]
Line cookie sheets with wax paper. Lightly spray with nonstick cooking spray. Set aside momentarily.
Combine the caramels, milk chocolate chips, and milk in a heavy medium saucepan. Stir over low heat until caramels are melted. Remove from heat. Stir in the cereal and peanuts.
Working quickly, drop mixture from a teaspoon onto wax-paper-lined sheets. Let stand until firm. Store cookies in refrigerator up to 1 week.
MAKES ABOUT 26 COOKIES.
BANANA-CHIP CHIPPERS
No monkey business here, just a bunch of delicious chocolate-chip cookies with a welcome new crunch of flavor. You can find banana chips in one or more places in the supermarket: the health food section, the dried fruits section, or in the bulk foods section. If you cannot find them there, a health food store is sure to sell them.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
1 cup crushed banana chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the banana chips; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.
MAKES 26 COOKIES.
Baker’s Note
To crush the banana chips, place in a small zippered plastic bag. Cover bag with dishtowel and pound with a meat mallet, rolling pin, or soup can.
BANANARAMA SOFTIES
How is it that such simple foods, like these soft, nutmeg-scented banana cookies, have such wide appeal? My guess is that it’s because, like many favorite things, the familiar comforts are what we like best.
1 medium, ripe banana
1 large egg
2 tablespoons vegetable oil
1 (18.25-ounce) package yellow cake mix
½ teaspoon ground nutmeg
1 cup chopped walnuts (or pecans), optional
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Mash the banana in a large mixing bowl. Add the egg, oil, half of the cake mix, and the nutmeg. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix with a wooden spoon until all dry ingredients are moistened.
Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, sprinkle tops of cookies with chopped nuts; gently press nuts into dough.
Bake for 10–13 minutes or until set at edges and just barely set at center when lightly touched (do not overbake). Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 48 COOKIES.
BANANAS FOSTER CLUSTERS
You can make these yummy treats without the alcohol by replacing the rum or brandy with 1½ tablespoons water combined with 1½ teaspoons rum-flavored or brandy-flavored baking extract.
12 caramels, unwrapped
½ cup white, milk, or semisweet chocolate chips
2 tablespoons dark rum or brandy
2 cups honey graham cereal, slightly crushed (about 1½ cups)
¾ cup coarsely crushed banana chips
Line cookie sheets with wax paper.
Combine the caramels, chocolate chips, and rum in a heavy medium saucepan. Stir over low heat until caramels are melted and mixture is smooth. Remove from heat. Stir in the cereal and banana chips until blended.
Working quickly, drop mixture from a kitchen teaspoon onto wax-paper-lined sheets. Let stand until firm (about 30 minutes). Store in covered container between sheets of wax paper.
MAKES ABOUT 26 CLUSTERS.
BIG BROWNIE COOKIES
So easy, so good, and so very chocolate— who can resist a cookie with those credentials? These cookies are great last-minute makers because an entire batch comes together in well under an hour and the results are so very impressive. If you wish to make smaller cookies, drop by heaping teaspoons (rather than tablespoons) and proceed as directed, baking for 9–13 minutes, until set. This will make about 36 cookies. If you choose