Garbagecookies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, toss together the oats, cereal, melted butter and 1/8 teaspoon salt. Spread the mixture onto a rimmed baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
• In another medium bowl, whisk together the flour, coffee, baking soda and 3/4 teaspoon salt.
• In a large bowl, mix together the room-temperature butter, granulated sugar and brown sugar with a wooden spoon until creamy. Stir in the egg and vanilla. Stir in the flour mixture. Then carefully fold in the chocolate, peanuts, cherries, potato chips and the cereal mixture. Scoop the dough into 2-tablespoon scoops on a baking sheet lined with parchment paper and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with flaky sea salt. Bake on the upper and lower racks until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.

Steps:

• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Steps:

• Mix it all together in a large bowl.
• Drop by rounded teaspoonfuls on ungreased cookie sheet.
• Bake at 350 for 15 minutes.
• Cool on rack.

Steps:

• Preheat oven to 350 degrees.
• Combine and sift flour, baking soda, and salt. Set aside.
• In a separate bowl, combine oatmeal, bran flakes, pecans, coconut, chocolate chips and cranberries. Set aside.
• In a large bowl, cream the butter. Add both sugars. Add egg, oil, and vanilla.
• Stir flour mixture into creamed mixture, blending well -- I add a third at a time.
• Add chocolate chips mixture.
• Drop by heaping teaspoonful onto ungreased cookie sheet. [The amount of cookies you get will depend on how large you make them.].
• Bake at 350 until cookies are lightly browned, about 15 minutes depending on your oven. Wait a few minutes then transfer to a wire rack and cool completely.

Steps:

• Cream shortening and sugars; add eggs and vanilla.
• Sift together dry ingredients.
• Mix well and add "garbage", 2 Celsius of any of the following:.
• oatmeal, rice krispies, chocolate chips, coconut, chopped nuts, raisins, dates, M & M's, Reese's Pieces, chopped apricots, or whatever sounds good to you! Mix and match!
• Bake at 375 F for 10-12 minutes.

Steps:

• ** SOAKING DATES AND RAISINS: For best results, soak the raisins and dates in the amaretto and water for 24 hours or up to a week or more in a glass or plastic container with an airtight lid. (Trust me. This is worth it!) .
• HARDWARE: 2 cookie sheets (the 13 x 9 inch variety or larger), BAKING PARCHMENT! IT TOTALLY RULES!, A big 'ol wooden spoon. (a new spoon is also fine), An ice cream scoop or a really strong metal tablespoon (or both), A "REALLY BIG" GLASS or METAL BOWL (You can also use a KitchenAid-type mixer.).
• DIRECTIONS- **IF YOU ADD EVERYTHING AT ONCE, IT WILL BE REALLY HARD TO MIX SO PLEASE USE THE INGREDIENT SEPARATIONS I'VE LISTED BELOW:.
• CREAM SOFTENED BUTTER AND COMBINE WITH BROWN SUGAR.
• THEN ADD EGGS and vanilla extract.
• MIX WELL, THEN ADD salt, baking soda, and slowly mix in the flour .
• MIX THE DOUGH UNTIL EVERYTHING IS COMBINED,.
• THEN ADD: maple syrup (a few squirts from the syrup bottle is fine), peanut butter, and slowly mix in the Rolled/Quick Oats.
• MIX WELL, THEN FOLD IN (don't over mix) the RAISIN, DATE and AMARETTO/water* mixture.
• (*only use water if you soaked the dates and raisins).
• Add butterscotch and semi-sweet chocolate chips.
• Refrigerate the dough for at least an hour.
• MAKES ABOUT 3 QUARTS OF COOKIE DOUGH.
• ARE YOU READY TO BAKE COOKIES?.
• PREHEAT THE OVEN TO 350 °F. (use an oven thermometer in your oven to make sure your oven is at 350).
• Line your cookie sheet with the baking parchment. TRUST ME, YOU WANT TO USE BAKING PARCHMENT. NO GREASING NECESSARY (if you don't have parchment paper, you can do the greasing thing on your cookie sheet).
• With a good metal tablespoon or icecream scoop, Scoop out golfball size balls of dough and place them about an inch and a half apart or more on the sheet. You can fit about 9-12 cookies on each sheet.
• Keep the unused dough cold until you're ready to use it. (the warmer the dough is, the more it will spread out).
• If you're waiting for the first batch to bake, refrigerate the unused dough. You'll be much happier with the results.
• Bake 18 to 20 minutes for soft, 22-24 minutes for crispy. (times are approximate).
• Perfect cookies are light golden brown and just barely golden brown around the edges.
• ** ALL OVENS ARE DIFFERENT! WATCH YOUR COOKIES! **.
• DO NOT LEAVE THE KITCHEN! DO NOT LEAVE THE HOUSE!
• DO NOT LEAVE ON VACATION WHILE THESE ARE BAKING!
• ** VERY IMPORTANT! : AFTER BAKING, SLIDE THE PARCHMENT FULL OF COOKIES OFF THE PAN VERY GENTLY ONTO A COOLING RACK OR TABLE, COUNTER TOP, ETC.
• *DO NOT TAKE COOKIES OFF THE PARCHMENT until they set up!*. The soft cookies will be VERY FRAGILE right out of the oven, so wait about 3-5 minutes before removing them from the parchment.
• After they cool a bit, they will slide right off the parchment paper. When the cookies are done, keep them in an airtight container or ziploc bag.
• DON'T EAT THEM ALL! SAVE SOME FOR ME!