Cuckoocookies Recipes

Steps:

• Preheat oven to 350*.
• COOKIES:.
• Cream shortening and sugar.
• Add eggs, mixing well.
• Stir in milk.
• (is going to be VERY RUNNY, careful!:).
• Add soda, salt, vanilla, cocoa, and flour.
• Mix well.
• **just a heads up** This dough is VERY SOFT.
• Almost sticky even.
• But I didn't add more flour, I left the recipe as it was.
• Drop slightly heaping teaspoonfuls onto a sprayed cookie sheet.
• (I did 12 to a sheet and they didn't spread out and touch each other).
• Bake for 6 minutes.
• Take out of the oven and top each cookie with 1 marshmallow half, cut side down.
• Return to oven, bake an additional 3 minutes.
• ***Ifyou wanted to add a walnut half, I would do it at this point, stick it right into the soft marshmallow***.
• Marshmallow will be puffy, but will fall a bit after being out of the oven awhile.
• Cool on cookie sheet for 1 minute before removing to cookie rack to finish cooling.
• FROSTING:.
• Mix all ingredients well.
• Take a small spoon, a teaspoon would be plenty, scoop up some frosting and drizzle over cookies.
• The recipe says to spread cookies with frosting.
• NO WAY!
• It rips the marshmallow all up and looks awful.
• So, I added a bit more milk than the original recipe called for, to make the frosting more like a glaze so it would look nicer.

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

Steps:

• Sift together flour, baking soda, salt and cocoa -- cream crisco with sugar till fluffy --
• Beat in egg, add flour, alternating with milk beating till smooth --
• Add vanilla and nuts, drop by tsps on greased cookie sheets.
• Bake at 375° for 8 minutes.
• Remove and top each with glaze.
• GLAZE:.
• Combine all ingredients.
• Melt butter and add cocoa and enough powdered sugar to make a glaze.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, oats, coconut, pecans and baking soda in a medium bowl until combined.
• Beat the butter, brown sugar, granulated sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl with a rubber spatula to combine completely. Add the cornflakes and mix on low speed until evenly distributed.
• Using a 1-ounce (2-tablespoon) scoop, arrange 12 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
• Bake until the cookies are lightly golden around the edges, 14 to 16 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking with the remaining cookie dough.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
• In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
• Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
• Combine flax meal and water. Let stand 10 minutes.
• Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
• Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
• Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
• Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
• Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.