GRAN'S CRUNCHY OATMEAL COOKIES
This is NOT my kinda cookie. I like a doughy, chewy, soft BIG cookie, BUT everyone in my family adores these little hard crunchy cookies and I have to admit, I love them too! Even when my Grandmother was older and had a hard time getting around, she'd make these from scratch and mix them together by hand (for the last part). To make life easier, she would make the dough the first day, chill it overnight and bake the next. They are ONLY great straight out of the freezer. With a cup of tea? Wonderful and just how GG (Gran) used to enjoy them. A Christmas or birthday didn't go by without receiving a bag of these straight from the freezer and I plan to continue that legacy.
Provided by Liza at Food.com
Categories Drop Cookies
Time 32m
Yield 1 batch, 30-40 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter, sugar, egg, water and vanilla together til creamy.
- Sift together flour, salt and soda.
- Add to creamed mixture and blend well.
- Stir in oats, walnuts and chocolate chips.
- Put in fridge and chill overnight.
- preheat oven to 350 degrees.
- Drop by teaspoonfuls on greased cookie sheet (don't use a silpat, just a greased sheet -- they didn't have silpats way back when!).
- Bake for 10-12 minutes.
- Cool and store in plastic bag in freezer.
- Eat straight from freezer-delish.
Nutrition Facts : Calories 156.5, Fat 7.4, SaturatedFat 3.7, Cholesterol 19.2, Sodium 105.1, Carbohydrate 21.1, Fiber 1.2, Sugar 12.1, Protein 2.4
CRUNCHY CHOCOLATE COOKIES
Here is a recipe that I took in a French book for healthy recipes. This one is made with cocoa, so less calories. Only 56 calories per cookie (that's what is written in the book)
Provided by Boomette
Categories Drop Cookies
Time 26m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a big bowl, mix rolled oats, flour, sugar, cocoa, baking powder and salt. Stir well.
- In a small bowl, whisk together the egg whites, corn syrup and vanilla.
- Add the mixture of egg whites to the mixture in the big bowl and mix. The dough should be very dense. Incorporate the rice crispies.
- Let drop the dough to the spoon on a non-stick baking sheet (or you can put some oil on the baking sheet).
- Cook in a preheated oven of 350 F for 9 to 11 minutes.
Nutrition Facts : Calories 54.8, Fat 0.3, SaturatedFat 0.1, Sodium 30.2, Carbohydrate 12.4, Fiber 0.7, Sugar 5.5, Protein 1.2
CRUNCHY DROP COOKIES
In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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CRISPY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (123)Category CookiesCuisine AmericanTotal Time 2 hrs 25 mins
- See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
- For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
10 CRISPY COOKIE RECIPES
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Author Hayley SuggPublished Jun 25, 2020Estimated Reading Time 2 mins
- Chocolate Crispy Cookies. These cookies have a secret ingredient you won't notice until you take a bite. Crisp rice cereal adds a unique crunchy texture throughout these cookies, contrasted by the gooey chocolate chips.
- Crispy Almond Cookies. Almond extract and ground almonds add a double dose of nutty flavor to these crisp cookies. "Delicious rich flavor," says Sinopa2.
- Cranberry Pistachio Biscotti. As beautiful as they are delicious, these biscotti have the classic crunch that makes them pair so well with coffee or tea.
- Chewy Crispy Coconut Cookies. Crushed cornflakes add extra sweetness and crunch to these tropical-inspired cookies. For extra crispiness, reviewer HOON1 suggests toasting flaked coconut before stirring the batter.
- Crispy Butterscotch Cookies. Crispy rice cereal and rich butterscotch chips combine for these entirely unique cookies. "I love how the butterscotch chips crisp to like a hard candy for a tasty candy crunch," says motherharr.
- Oatmeal Crispies. The name says it all with these. Plenty of butter is key to the crunchy texture. "This recipe will please anyone who loves thin crisp cookies," says REEDGRANGER.
- Meringue Cookies. A cookie known for being crisp, meringues have a light and crunchy exterior. If you want to avoid a chewy center, you can turn off your oven and open the oven door, letting the cookies sit for an hour or two before removing.
- Crispy Gingersnaps. It's hard to beat a classic cookie like gingersnaps. Molasses adds an unparalleled richness, keeping the cookies moist but firm enough for their telltale snap.
- Thin and Crispy Oatmeal Raisin Cookies. Reviewer Barb. B says, "They were exactly what I was looking for! Flat, crispy, and chewy!"
- Crunchy Almond Biscotti. With no oil or butter, it's guaranteed that this biscotti recipe will be extra crispy. Serve with a cup of your favorite coffee and you're sure to enjoy.
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- In a large bowl, whisk together sugar, eggs, canola oil and vanilla until well combined. Stir in cranberries.
- In another bowl, mix together flours, cereal, flax seed, baking soda and cardamom. Add all of the flour mixture to the egg mixture and mix until well combined.
- Drop by tablespoons (15 mL) about 2 inches (5 cm) apart on prepared baking sheets. Bake for 12 minutes or until almost set. Let cool on pan on racks for about 5 minutes. Transfer to rack to cool completely. Repeat with remaining batter.
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