The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [27]
Combine the brown sugar, butter, and evaporated milk in a large heavy saucepan. Cook and stir until mixture comes to a full rolling boil. Remove the pan from heat. Stir in the pudding mix, coffee powder, and oats, mixing well.
Working quickly, drop the mixture by table-spoonfuls onto wax-paper-lined sheets. Allow to cool and become firm, about 30 minutes.
MAKES ABOUT 22 COOKIES.
CRANBERRY CORNMEAL COOKIES
If ever there was a Thanksgiving cookie, this is it. Cornmeal adds both crunch and color, a fine counterpoint to tart, red, chewy bits of cranberry.
1 (18.25-ounce) package yellow cake mix
2/3 cup plain yellow cornmeal
1/3 cup vegetable oil
2 large eggs
1 tablespoon grated lemon or orange zest
1¼ cups sweetened dried cranberries, chopped
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 in a large mixing bowl along with the cornmeal, oil, eggs, and zest. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and dried cranberries with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 9–12 minutes or 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.
CREAM CHEESE CHOCOLATE SOFTIES
You’re only four ingredients away from a batch of heavenly, soft chocolate cookies. Cream cheese adds a distinctive tanginess to these cookies, a fine foil to the chocolate. You can up the chocolate ante by adding a cup of semisweet, milk, or white chocolate chips.
1 (19.5- to 19.8-ounce) package brownie mix
¼ cup (½ stick) unsalted butter, melted
4 ounces (half of an 8-ounce package) cream cheese, softened
1 large egg
Preheat oven to 350°F.
Beat the brownie mix, melted butter, cream cheese, and egg in a medium mixing bowl with a wooden spoon until all dry ingredients are moistened and well blended (dough will be sticky).
Drop dough by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets; smooth edge of each to form round cookie.
Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched (do not overbake; cookies will become more firm as they cool). Transfer to wire rack and cool completely.
MAKES 48 COOKIES.
DARK CHOCOLATE HAZELNUT COOKIES
The confectionary combination of hazelnuts and chocolate is very popular throughout Europe, particularly Italy, where it is known as gianduia. Deep and rich in chocolate flavor, these cookies are sure to top your list of chocolate favorites.
½ cup (1 stick) butter
2 (1-ounce) squares unsweetened baking chocolate, chopped
1¾ cups sugar
1/3 cup milk
½ cup chocolate hazelnut spread (e.g., Nutella)
1 teaspoon vanilla extract
3 cups quick-cooking oats, uncooked
Line cookie sheets with wax paper.
Melt the butter and unsweetened chocolate in a large heavy saucepan over medium heat, stirring constantly until melted and smooth. Add the sugar and milk; continue stirring until mixture comes to a full rolling boil. Let mixture boil for exactly 3 minutes without stirring. Immediately remove the pan from heat.
Stir in the hazelnut spread and vanilla, stirring until the hazelnut spread has melted. Quickly stir in the oats, mixing well.
Working quickly, drop the mixture by table-spoonfuls onto wax-paper-lined sheets. Allow to cool for about 30 minutes until cookies are firm. Store tightly covered between sheets of wax paper.
MAKES ABOUT 22 COOKIES.
DOUBLE-CHIP CHIPPERS
Sweet tooth that I am, I always feel that most chocolate-chip cookie recipes have too much cookie and not enough chips. This recipe remedies the problem. I guarantee a hearty dose of gooey goodness in every bite.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
2/3 cup milk chocolate, white chocolate, peanut butter, cinnamon, or butterscotch chips