NOT YOUR MAMA'S COOKIES!
The perfect sweet & salty flavor combo! We loved these cookies... and think you will too.
Provided by Beth Colon
Categories Other Snacks
Time 40m
Number Of Ingredients 14
Steps:
- 1. Allow butter and eggs to come to room temp. I usually take them out about 2 hours before I'm ready to use. Chop chocolate squares into rough chunks, set aside. Mix dry ingredients (flours, baking soda/powder and salt) together and set aside
- 2. In mixer, cream together sugars and butter for about 5 minutes, until they are light and super creamy. (seems like a long time, but this is worth it) Add eggs one at a time and blend after each addition until well mixed. Stir in vanilla. Switch mixer to low and slowly add in the dry ingredients just until mixed in. Fold in the chocolate chunks and peanut butter chips. (Walnuts or almonds or pecans would be awesome in this!! I couldn't add any bc no one in my family likes them, except me)
- 3. At this point, this is where the willpower comes in!! Place a piece of plastic wrap directly on top of batter and then place another piece of wrap over the top of bowl and refrigerate for 36-72 hours!!!! I know, I know. But this step is well worth it. It gives all of the flavors time to "marinate" and get to know one another. The cookies are rich and so flavorful. It adds caramel notes of flavor because of the butter and brown sugar...... yum, I'm drooling lol
- 4. Finally, the day is here and you can bake them!! Preheat oven to 350* **During cooking process, keep the batter in the fridge to keep cold and always use a COLD baking sheet. Line baking pan with parchment paper. Break pretzel sticks. I broke mine into half and then half again. But it's up to you and it depends on the size of your sticks. You don't want them too small, bc you want to be able to taste them. Using an ice cream scoop or a tablespoon, scoop out dough. If it is too hard, run the scoop/spoon under hot water for a second. Shape dough into ball and place on prepared cookie sheet. Don't crowd the cookies, bc they do spread. Take your broken pretzels and stick them in the ball at random places. I used 4-5 pieces in each cookie. (you add the pretzel pieces now instead of when you make the batter, bc you don't want them to get mushy and still have a crunch) Sprinkle sea salt on the top of each cookie (this just takes the cookie up up and away!!)
- 5. Place cookies into oven. Cook for 15-20 minutes. Check on them at 15 minutes. Mine took all of the 20 minutes to cook. Let cool for a few minutes then transfer to wire rack to finish cooling......if you can wait, lol Finally you can enjoy the best cookie you've ever tasted! Try not to burn your mouth on the hot cookie!!
NOT YOUR MAMA'S SEVEN-LAYER BARS
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. -Andrea Barlow, Hot Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal., Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press down lightly., Bake until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from oven; immediately sprinkle with sea salt. Cool completely on a wire rack before cutting into 24 squares.
Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 156mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
NOT YOUR MAMA'S CHOCOLATE CHIP COOKIES
A lady I had worked with years ago, brought these cookies in one day and said that if we didn't eat them she would- in one sitting! I hounded that poor woman for months to get this recipe! It sounds like a lot of work but well worth the time and number of ingredients.
Provided by GotBoxer
Categories Drop Cookies
Time 50m
Yield 6 dozen cookies
Number Of Ingredients 15
Steps:
- Combine oil, sugars,egg, vanilla, baking soda, cream of tartar and coconut extract in a large bowl and mix until well blended.
- Add flour 1 cup at a time until well blended.
- Fold in remaining ingredients.
- Drop by tablespoonfuls onto an ungreased cookie sheet.
- Bake at 350 degrees for 10-15 minutes or until golden brown.
- Let set a few minutes then remove to wire racks to cool.
Nutrition Facts : Calories 1663.7, Fat 102.8, SaturatedFat 40.4, Cholesterol 116.6, Sodium 556.9, Carbohydrate 181.2, Fiber 9.9, Sugar 102, Protein 18.2
GRANDMA'S CLASSIC NO-BAKE COOKIES
This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.
Provided by Jadebloodraven
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
- Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g
PAULA DEEN'S NOT YO' MAMA'S BANANA PUDDING
Make and share this Paula Deen's Not Yo' Mama's Banana Pudding recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Nutrition Facts : Calories 561.6, Fat 25.5, SaturatedFat 16.9, Cholesterol 82.1, Sodium 390.8, Carbohydrate 77.8, Fiber 1.8, Sugar 51, Protein 8.4
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Estimated Reading Time 2 mins
- Place the flour, sugar, maple syrup, egg, vanilla, baking soda, and salt in a food processor. Process on high for 10 to 15 seconds, or until well combined. Stir in chocolate chips.
- Using a 1 1/2 tablespoon cookie scoop, transfer the batter to the prepared sheet: you should get 10 balls. Press gently on the tops to flatten the balls into disks.
- Bake for 10 minutes, or until lightly browned. Let cool slightly, then transfer the cookies to a rack to cool completely.
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- Cream butter and sugar together. Add salt, vanilla, and egg, and beat on medium-high until light, fluffy, and volume has grown, about 3-4 minutes.
- Beat in baking soda, flour, flax meal, and walnuts. Batter should be easy to pick up and just barely tacky. Add in cranberries and the various chocolate chips. Mix well. Scoop dough into an airtight container, and let it rest in the fridge overnight (and up to 4 days).
- When ready to bake, preheat oven to 375 F / 190 C. Mold cold cookie dough into 1.5-inch cubes, and place on ungreased cookie sheet about 2" apart. Bake for 8 to 9 minutes, until golden around the edges and still a little gooey inside. Let cool on cookie sheet for 3-4 minutes, then transfer to a rack to cool completely.
- Keep cookies in an airtight container or, even better, freeze them in zip topped bags. These cookies are great right out of the freezer or thawed.
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