Whirl O Way Cookies Recipes

Steps:

• Cream butter and sugar until fluffy.
• Add vanilla.
• Add flour mixing thoroughly.
• Blend in rolled oats.
• Dough will be stiff.
• Shape into rolls 1 1/2 inches in diameter.
• Roll in chocolate shot.
• Slice 1/4 inch thick (a cheese slicer works well).
• Place on ungreased cookie sheet.
• Bake 325 degrees for 25-30 minutes.

Steps:

• In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16x12-in. rectangle., In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic. Refrigerate for up to 30 minutes., Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat the oven to 350°. Cut two pieces of aluminum foil and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan. Spray the foil with nonstick coating.
• Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside.
• Using a standing mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until this looks like smooth frosting.
• Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla.
• With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.
• Press the cookie dough gently into the pan with your hands, making sure the surface is even.
• Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough.
• Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream.
• Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. We found it helpful to skim meringue from the top and gradually push it outward.
• Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan.
• Wait until the pan is completely cook before lifting out the bars and cutting them into pieces.

Steps:

• Preheat the oven to 360°F..
• Line a baking sheet with parchment paper and set aside.
• In a large bowl, cream the butter, sugar, and brown sugar until fluffy (approximately 3 minutes at medium-high speed).
• Add the vanilla and two eggs, and beat for an additional 2 minutes at medium speed.
• Sift in the baking soda, baking powder, sea salt, and flour and mix until fully incorporated.
• Add in the Milky Way chunks and the chocolate chips. Stir until well distributed (the batter should be somewhat thick).
• Chill the dough for 15-30 minutes in the refrigerator.
• Use a 2 tablespoon cookie scoop to scoop dough onto the lined cookie sheet.
• Bake for 9 - 11 minutes or until the edges of the cookies are golden brown.
• Remove from the heat and allow the cookies to remain on the cookie sheet for an additional 5 minutes.
• Enjoy!

Steps:

• Cream butter, sugar,and flavorings until light and fluffy.
• Add flour.
• Mix on LOW until blended.
• Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
• Bake at 400 for 8 minutes.
• Let cool 2 minutes.
• Roll in sugar.
• When cool, roll again.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolks and water together in a small bowl.
• Combine egg yolk mixture, flour, 1/2 cup brown sugar, butter, white sugar, vanilla extract, baking soda, and salt in a large bowl; beat with an electric mixer on low speed until dough comes together.
• Press dough evenly into the bottom of a 9x13-inch baking pan. Scatter chocolate chips over dough.
• Beat egg whites in a glass, metal, or ceramic bowl, using clean beaters, until foamy. Gradually add remaining 1 cup brown sugar, continuing to beat until stiff peaks form. Spread beaten egg whites over chocolate chips.
• Bake in the preheated oven until top is lightly golden and edges start to pull away from the sides of the pan, 20 to 25 minutes. Cool completely before cutting into squares, about 30 minutes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper.
• In a large bowl, cream together the butter, sugar, and vanilla with a wooden spoon until fluffy and pale in color.
• Add the flour and stir until well combined.
• Transfer the dough to a piping bag fitted with a large star tip.
• Pipe the dough into 12 to 14 flat whirls on your prepared cookie sheet. Put a cherry half on each one.
• Bake for 18 to 20 minutes, until pale gold. Leave to cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
• Store the biscuits in an airtight container at room temperature for up to 3 days.