Cracker Jack Cookies Steph Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
• Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oatmeal, coconut, crisp rice cereal and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat the oven to 250 degrees F.
• Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside.
• Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.
• Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely.
• Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.

Steps:

• In a large bowl cream together shortening, sugars, eggs and vanilla. Mix well.
• Combine dry ingredients and mix into wet ingredients
• Add cereals and optional mix and stir well
• Drop by Teaspoon fulls onto lightly greased cookie sheet.
• Bake at 350 F for 10 or 12 minutes.

Steps:

• Preheat the oven to 350.
• Lightly grease baking sheets. Set aside.
• In a lg. mixing bowl, whisk together the flour, baking powder, soda and salt.
• Transfer to a lg. piece of wax paper.
• In the same bowl, use an electric mixer on medium speed to cream the margarine, brown sugar and white sugar until light and fluffy.
• Add the eggs and vanilla. Mix well.
• Stir in the dry ingredients mixing well.
• Stir in the oatmeal, Rice Krispies, coconut, and walnuts.
• Drop the dough by the heaping teaspoonful onto the prepared baking sheets.
• Bake in the center of the oven about 10 mins., or until lightly browned.
• Cool on wire racks.

Steps:

• Heat oven to 250 degrees and grease two large rimmed baking sheets with neutral oil.
• Add the remaining 3 tablespoons neutral oil and 2 kernels to a large pot. Cover and heat over medium. Once you hear those first two kernels pop, add the remaining kernels, cover and cook, shaking occasionally, until the popping slows down, about 4 to 6 minutes. You should hear a few seconds of silence between pops. Remove from the heat.
• Transfer the popcorn to a large, heatproof bowl and discard any unpopped kernels. Add the peanuts to the popcorn and toss to combine. Set the vanilla and baking soda near the stove for easy access.
• In a small saucepan, stir the butter, brown sugar, molasses and salt over medium until the butter melts. Once the butter has melted, attach a candy thermometer to the side of the pan and cook the mixture, undisturbed, until the temperature reaches 248 degrees.
• Remove from the heat and immediately stir in the vanilla and baking soda. The mixture will become foamy. Immediately pour it over the popcorn and use a wooden spoon to coat it evenly.
• Spread the popcorn out onto the two prepared baking sheets. Bake until the mixture is dry, about 20 to 25 minutes, tossing occasionally. The mixture will dry out as it cools but may still be slightly sticky. Sprinkle with a bit more salt, to taste.
• Let the popcorn cool completely. It's best enjoyed the day it's cooked, but you can also store it in an airtight container for up to 3 days.