Omas German Chocolate Chip Cookies Recipes

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
• Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
• Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

Steps:

• In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely.

Steps:

• Heat oven to 375°F. In medium bowl, stir together butter and egg. Stir in cookie mix, cocoa and water until soft dough forms.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Generously frost cookies with coconut pecan frosting.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, egg, cocoa and 3/4 cup of the frosting until soft dough forms.
• Shape dough into 24 (1 1/4-inch) balls. On ungreased cookie sheets, place balls about 2 inches apart. Bake 11 to 13 minutes, or until set.
• Cool 1 to 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Spread remaining frosting evenly over cookies. Sprinkle with chocolate.(optional)

Steps:

• Pre-Heat oven to 375°F.
• In large bowl, stir cookie mix, egg, cocoa and 3/4 cup of the frosting until soft dough forms.
• Shape dough into 24 (1 1/4-inch) balls. On ungreased cookie sheets, place balls about 2 inches apart. Bake 11 to 13 minutes, or until set. Cool 1 to 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Spread remaining frosting evenly over cookies. Sprinkle with chocolate.(optional)

Steps:

• Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
• Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
• Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.