Goldy Bears Cereal Killer Cookies Recipes

Steps:

• FOR THE COOKIES --
• Cream the butter with the sugar in a large bowl until light.
• Beat in eggs and vanilla; set aside.
• Sift the cocoa, flour, salt, baking powder, and baking soda together.
• Stir the dry ingredients thoroughly into the butter mixture.
• Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
• Preheat the oven to 375F and butter 2 cookie sheets.
• Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
• Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
• Cool on racks.
• FOR THE FILLING --
• Cream the butter until light.
• Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
• When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
• VARIATION --
• For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.

Steps:

• Set over to 350°F
• In mixing bowl, beat the butter with cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
• Make a small indentation in the top of each cookie with your thumb.
• Carefully place a strawberry half, cut side down, in each indentation.
• Bake for 12 to 18 minutes, or until very lightly browned.
• Cool on racks.

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, combine oats, corn flakes, sugars, raisins and coconut.
• Add eggs, vanilla and melted butter.
• Mix till well blended.
• Mix in chocolate chips.
• In a separate bowl, mix flour salt, baking powder and baking soda.
• Add flour mixture and stir until it is all incorporated into the dough.
• Drop rounded tablespoons of dough onto a greased cookie sheet and bake for 12-15 minutes or until nicely browned.
• Cool on a wire rack.

Steps:

• Preheat oven to 375 deg. F.
• In a large mixing bowl, combine oats, corn flakes, sugars, raisins and coconut.
• Add eggs, vanilla and melted butter.
• Mix until well blended.
• Mix in chocolate chips.
• In a seperate bowl, mix flour salt, baking powder and baking soda.
• Add flour mixture and stir until it is all incorporated into the dough.
• Drop rounded tablespoons of dough onto a greased cookie sheet and bake for 12- 15 minutes or until nicely browned.
• Cool on a wire rack.

Steps:

• 1. Heat oven to 350. Place parchment paper on 4 baking sheets and set aside.
• 2. In small bowl, blend flour, baking soda, baking powder and salt with a whisk; set aside.
• 3. In large bowl, beat shortening and both sugards on medium-high speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• 4. On low speed, gradually add flour mixture and beat until just combined. Stir in oats, Rice Krispies, coconut and chocolate chips.
• 5. Form balls with 2 tablespoons of dough and place 2 inches apart on prepared sheets. Bake at 350 for 10 minutes. Cool on sheets for 5 minutes then transfer to cooling rack to cool completely.

Steps:

• Preheat the oven to 375.
• In a small bowl, mix the oats with the brickle chips.
• Sift the flour, baking soda, baking powder, and salt together.
• In a food processor, mix the sugars until blended, then gradually add the butter.
• Continue to process until creamy and smooth.
• Add the eggs and vanilla and process until blended.
• Add the flour mixture and process just until combined.
• Pour this mixture over the oats and brickle chips and stir until well combined.
• Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
• Bake 12 to 15 minutes, or until golden.
• Cool on wire racks.