Chocolate Cherry Spent Grain Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
• Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
• In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
• Bake in preheated oven for 10 minutes.

Steps:

• Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
• Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter.
• Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days.

Steps:

• Preheat oven to 350 Degrees Fahrenheit.
• Cream shortening, egg, sugar, molasses and milk together.
• Combine oats, flours, and baking soda.
• Mix dry ingredients into creamed mixture a little at a time.
• Mix in cherries and chocolate chips.
• Drop on prepared baking sheets (I use heaping tablespoonfuls).
• Bake approximately 15 minutes. Edges should be lightly browned.
• Cool.

Steps:

• For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside. Break the almond paste into small pieces in the bowl of a stand mixer, add the sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl. Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg and kirsch if using and beat until smooth. Add the dry ingredients and beat on low until the dough just comes together.
• Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart. Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are puffed and set at the edges, 12 to 15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
• For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
• Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving, about 10 minutes. Store the cookies in a single layer in an airtight containers for up to 5 days.

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.