Spicy And Savory Chocolate Chip Cookies Aka Sierra Nuggets Recipes

Steps:

• Preheat oven to 350F and grease cookie sheets.
• In a medium bowl, combine flour, baking soda, salt and spices; set aside.
• In a large bowl, cream butter and sugars until smooth.
• Mix in milk, vanilla, and beaten eggs.
• One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl), coconut, chocolate chips, and walnuts (if using), just until each addition is incorporated.
• Drop dough by well rounded teaspoonfuls onto greased cookie sheets.
• Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.

Steps:

• Preheat oven to 350 degrees.
• Cream together butter (don't substitute) and sugar.
• Add egg and vanilla, being careful not to overbeat.
• Combine flours, soda, and salt.
• Add combined dry ingredients to the butter mixture.
• Stir in oats.
• Carefully stir in shredded cheese and bacon crumbles.
• The dough will be stiffer than"normal" cookies, but not dry.
• Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed.
• Refrigerate until ready to bake.
• These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning.
• (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes.
• Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.

Steps:

• Preheat oven to 350 degrees.
• Grind steel oats in a food processor until ground fine.
• Combine dry ingredients in medium bowl: ground oats, flour, baking soda, salt and cinnamon.
• In separate bowl, combine wet ingredients: butter, sugars, vanilla and lemon juice until combined.
• Add the eggs to the wet ingredients and blend until smooth.
• Combine wet and dry ingredients until well blended.
• Fold in the chocolate and peanut butter chips until combined through out.
• Use a tablespoon cookie scoop and drop them onto a lightly sprayed cookie sheet.
• Bake 10-11 minutes or until cookies are lightly browned.
• Let them rest in the pan for 5 minutes before you transfer them to a cooling rack.
• Store in a sealed container to keep cookies moist.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
• In a large bowl, sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.
• Beat in vanilla, egg, and egg yolk until light and creamy.
• Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
• Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
• Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.