The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [24]
1 cup chopped nuts (e.g., pecans, walnuts, macadamia nuts, or peanuts)
MAKES ABOUT 36 COOKIES WITH NO STIR-INS, ABOUT 42 WITH 1 STIR-IN AND ABOUT 48 WITH 2 STIR-INS.
CHOCOLATE OATMEAL NO-BAKES
Cocoa, butter, and oats make for a dandy of a chocolate cookie. Once these treats set up, they have a rich, fudgy taste and consistency.
2 cups packed light brown sugar
½ cup (1 stick) butter
½ cup canned evaporated milk
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 cups quick-cooking oats, uncooked
Line cookie sheets with wax paper.
Combine the brown sugar, butter, evaporated milk, and cocoa powder in a large saucepan. Bring to a boil over medium heat, stirring frequently. Continue boiling for 3 minutes, stirring frequently. Remove from heat and stir in the vanilla and oats.
Working quickly, drop by tablespoonfuls onto waxpaper-lined sheets. Let stand until firm. Store tightly covered.
MAKES ABOUT 32 COOKIES.
CHOCOLATE RAISIN COOKIES
Forget the fuss—whip up a batch of these simple and oh-so-homey chocolate raisin cookies and get cozy. They’re easy enough to justify a party for one and fancy enough to serve on a platter to share with guests.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil
2 large eggs
½ teaspoon ground cinnamon
1 cup raisins
1 cup miniature semisweet chocolate chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, vegetable oil, eggs, and cinnamon in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in raisins and chocolate chips.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 9–11 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 54 COOKIES.
CHOCOLATE SNICKERDOODLES
Sugar and spice and everything nice are what old-fashioned snickerdoodles are made of. Here the soft, cake-like cookies get a chocolate twist before being rolled in their traditional coating of cinnamon sugar.
1 (19.5- to 19.8-ounce) package brownie mix
¼ cup (½ stick) unsalted butter, melted
3 large eggs, lightly beaten
1 cup chopped walnuts, preferably lightly toasted
½ cup dried currants
2/3 cup sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
Preheat oven to 350°F. Position racks in lower and upper thirds of oven. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, melted butter, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in the chopped walnuts and currants. Chill dough for at least 1 hour.
Combine the sugar, cinnamon, and nutmeg in a shallow dish or bowl. Form dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on prepared cookie sheets.
Bake for 9–12 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 48 COOKIES.
CINNAMON-CHIP CHEWS
When a magic wand—or, perhaps, a magic cinnamon stick—is waved over classic chocolate-chip cookies, this is the sweet and spicy result. Cinnamon chips can be found in the baking aisle of the supermarket alongside chocolate chips. They look and melt like chocolate chips (although tan in color) and are a cinnamon lover’s delight.
1 (18.25-ounce) package spice cake mix
½ cup water
¼ cup (½ stick) butter, melted
1 large egg
1 teaspoon ground cinnamon
1½ cups cinnamon baking chips
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Place half of the cake mix along with the water, melted butter, egg, and cinnamon in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and cinnamon chips with a wooden spoon until all dry ingredients are moistened.