CHOCOLATE OATMEAL REFRIGERATOR COOKIES
These cookies are butt ugly. Don't let that deter you. When I was growing up our house was splitting at the seams with kids, so it was natural for mom to find things to keep little fingers busy. ...like spooning the cookies on the cookie sheet. If any of them made it to the refrigerator, she'd put them up high so that dad...
Provided by Susan Sackinger
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. In sauce pan melt margarine. Add sugar, cocoa, and milk. Stir over medium high heat until it drops a soft ball. Do not over cook this or cookies will crystalize. Undercooking will make the cookies runny.
- 2. Remove from heat and add rest of ingredients. Spoon onto cookie sheet covered with wax paper, rice paper, or silpat. Refrigerate.
- 3. Note: Do not use quick oatmeal. It makes the cookies mushy. Refrigerate while still warm to avoid crystallization of chocolate. This cookie is not for the faint of heart. The chocolate is easy to under or over cook.
- 4. Dropping a soft ball: have a glass of cold water handy while you stir the chocolate mixture. As it gets close to being done, begin drizzling small amounts of chocolate into the glass. As soon as the chocolate begins to ball up as it sinks in the water you have reached soft ball or soft crack. Take the pot off the heat immediately.
GRANDMA'S REFRIGERATOR COOKIES
Creamy chocolate cookie with coconut and walnuts. No baking, just put in the refrigerator. This was my grandmother's personal version of this no-bake cookie. This is much richer and a pure chocolate lover's delight.
Provided by JUDYCAROL3
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h17m
Yield 24
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
- Chill until firm, about 1 hour.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.2 g, Cholesterol 10.6 mg, Fat 12.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 32.8 mg, Sugar 16.6 g
EASY REFRIGERATOR COOKIES
Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
Provided by Julie Brooks
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g
ICEBOX CHOCOLATE COOKIES
Whip up a batch of these Chocolate Icebox Cookies. Dip one of these Chocolate Icebox Cookies in a glass of cold milk for the perfect flavor combo!
Provided by My Food and Family
Categories Chocolate Recipes
Time 2h32m
Yield 32 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add egg, chocolate and vanilla; mix well. Gradually add flour mixture, mixing well after each addition.
- Divide dough into 4 equal portions; roll each into 5-inch-long rope. Roll, 1 at a time, in powdered sugar until evenly coated on all sides. Wrap individually in waxed paper. Refrigerate 2 hours or until firm.
- Heat oven to 350ºF. Cut each log into 16 slices. Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 8 to 10 min. or just until tops are firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.9106 g, Sugar 0 g, Protein 2 g
CHOCOLATE REFRIGERATOR COOKIES
Make and share this Chocolate Refrigerator Cookies recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 46m
Yield 240 cookies, 240 serving(s)
Number Of Ingredients 9
Steps:
- Melt over hot water the chocolate.
- Sift the flour, baking powder and salt together and set aside.
- Combine the shortening and vanilla and beat till creamy.
- Beat the sugar in gradually and then beat in the the 2 eggs one at a time.
- Add the flour mixture, melted chocolate and nuts, if using, and mix well.
- Shape on waxed paper in three 10" rolls. Roll up. Chill several hours or overnight.
- Preheat oven to 375°F
- Unroll. Cut in 1/8" slices. Place on ungreased cookie sheet.
- Bake at 375 F for 6-8 minutes.
Nutrition Facts : Calories 23.5, Fat 1, SaturatedFat 0.4, Cholesterol 1.8, Sodium 24.9, Carbohydrate 3.4, Fiber 0.2, Sugar 1.9, Protein 0.3
CHOCOLATE CHIP REFRIGERATOR COOKIES
These are simple, and very, very good...they have a tender crisp texture..you can make the dough up to 2 months ahead, and can have homemade cookies in 15 minutes..simply, remove from freezer, slice and bake..
Provided by grandma2969
Categories Dessert
Time 22m
Yield 40-45 2 1/2
Number Of Ingredients 11
Steps:
- in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
- In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
- Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
- Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
- Smooth the wax paper around the dough to help form the logs.
- Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
- Freeze the logs until completely frozen, at least 3 hours.
- Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
- Preheat oven to 375*.
- Grease several baking sheets or coat with nonstick spray.
- Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
- Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
- Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
- Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
- Let stand until completely cooled.
- May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.
Nutrition Facts : Calories 102.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 11.4, Sodium 47.6, Carbohydrate 10.5, Fiber 0.5, Sugar 5.9, Protein 1.2
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CHOCOLATE REFRIGERATOR COOKIES - EATINGWELL
From eatingwell.com
Servings 1Total Time 3 hrs 15 minsAuthor Eatingwell Test KitchenCalories 73 per serving
- Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.
- Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.
- Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).
- When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
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