Sweet And Salty Cookies Recipes
SWEET 'N' SALTY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Mix together the oats, coconut and cashews in a large bowl, then drizzle with the honey. Mix to combine, then spread on one of the prepared cookie sheets.
- Toast the mixture in the oven until the coconut begins to brown and the mixture becomes fragrant, about 8 minutes. Allow to cool about 10 minutes.
- Combine the flour, baking soda, salt and cinnamon in a medium bowl, then whisk in the toasted oat mixture. Set aside.
- Cream the butter, sugars and vanilla together in the bowl of a stand mixer fitted with the paddle attachment until sandy and smooth. Beat in the egg, then scrape the bowl and beater. Add the flour mixture and white chocolate chips and blend on low speed to combine. Scoop 2-tablespoon portions of dough on 2 lined cookie sheets, spacing them about 2 inches apart. Flatten the cookies just slightly, then sprinkle each cookie with a touch of coarse salt. Bake until the edges are golden and the cookies are puffed, 12 to 15 minutes. Cool slightly on the baking sheets, then enjoy!
SWEET AND SALTY COOKIES
I have not tried these cookies. I'm posting this recipe for safe keeping. I found this recipe in Bake The Best Ever Cookies kids cookbook. What could be better than combining your favorite taste sensations into one fantastic cookies? Absolutely nothing. Kids know the two yummiest treats in the world are chocolate and potato chips! Sarah says: If the dough is too sticky to shape into pieces, chill it in the refrigerator for about 1/2 hour before using.
Provided by internetnut
Categories Dessert
Time 25m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350.
- In a large bowl, cream together the butter, sugars, and eggs until light and fluffy, using an electric mixer. Then, stir in the chocolate chips, potato chips, nuts, and flour.
- Shape the dough into walnut sized pieces and place on a cookie sheet.
- Bake for 10-12 minutes or until lightly browned. Cool on a wire rack.
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