Linda in MO
06-18-2001, 08:29 AM
I posted a review on these cookies a while back, but I couldn't find the thread. Anyway, I made them again (sort of) last week. I made two different batches--in one I used butterscotch chips and walnuts and in the other I used dried cherries, almonds, and white chocolate chunks. These are soooo good y'all! I will post the original recipe and then the two recipes I "created". I think a lot more variations could be created, too.
* Exported from MasterCook *
Coconut-Macadamia Nut Cookies
Recipe By :Cooking Light, Dec. '00
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies , Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup golden raisins
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts
1/2 teaspoon baking soda
1/4 cup butter -- melted
3 tablespoons water
2 tablespoons honey
Cooking spray
Preheat oven to 325 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda).
Combine butter, water, and honey, stirring well to combine.
Add butter mixture to flour mixture, stirring until well-blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 325 degrees for 10 minutes or until almost set.
Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.
Yield: 2-1/2 dozen (serving size: 1 cookie).
CALORIES 90 (30% from fat); FAT 3g (sat 1.5g, mono 1.2g, poly 0.2g); PROTEIN 1.1g; CARB 15.4g; FIBER 0.5g; CHOL 4mg; IRON 0.5mg; SODIUM 43mg; CALC 10mg
NOTES : I used chopped almonds for the macadamias. The dough isn't very "wet", but they bake up nicely. They look a little under-done after you take them from the oven, but they firm up. (I think I baked them for about 10 1/2 min. on a reg. cookie sheet, but about 12 min. on my PC stone). These are still moist and chewy today.
***************************************
* Exported from MasterCook *
Butterscotch Oatmeal Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup flaked sweetened coconut
1/2 cup butterscotch chips
1/4 cup chopped walnuts, toasted
1/2 teaspoon baking soda
pinch of salt -- (scant 1/8 t.--optional)
1/4 cup butter -- melted
2 1/2 tablespoons water
1 1/2 teaspoons pure vanilla extract
2 tablespoons honey
Cooking spray
Preheat oven to 325 or 350 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 7 ingredients (flour through salt).
Combine butter, water, vanilla, and honey, stirring well to combine.
Add butter mixture to flour mixture, stirring until well-blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake for 10-12 minutes or until almost set.
Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.
Yield: 2-1/2 dozen
NOTES : This is a variation of the CL Coconut-Macadamia Nut Cookies (Dec. '00 issue). The original recipe calls for baking them at 325, but I'm almost positive I baked them at 350 on accident. Cinnamon might be a good addition to this recipe also. I like these better baked on "regular" cookie sheets and stoneware as opposed to airbake sheets--just a personal preference. They don't brown as well on the airbakes. Take the time to toast the nuts because it's worth it. I also like to leave them in fairly big chunks.
*****************************************
* Exported from MasterCook *
Cherry Almond Oatmeal Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/2 cup dried cherries
1/3 cup flaked sweetened coconut
1/4 cup chopped almonds, toasted
white chocolate chunks to taste (optional)
1/2 teaspoon baking soda
1 pinch salt (scant 1/8 t.--optional)
1/4 cup butter -- melted
3 tablespoons water
2 tablespoons honey
Cooking spray
Preheat oven to 325 or 350 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 8 ingredients (flour through salt).
Combine butter, water, and honey, stirring well to combine.
Add butter mixture to flour mixture, stirring until well-blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake for 10-12 minutes or until almost set.
Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.
Yield: 2-1/2 dozen, approx.
NOTES : This is a variation of the CL Coconut-Macadamia Nut Cookies (Dec. '00). The original recipe calls for baking these at 325, but I'm almost positive I baked these at 350 on accident. I like these better baked on "regular" cookie sheets and stoneware as opposed to airbake sheets--just a personal preference. They don't brown as well on the airbakes. Take the time to toast the nuts because it's worth it. I also like to leave them in fairly big chunks. I had some Lindt white chocolate that I needed to use, so I chopped it up and added it to half the batter--of course this added fat but it made them really good--mmm!
* Exported from MasterCook *
Coconut-Macadamia Nut Cookies
Recipe By :Cooking Light, Dec. '00
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies , Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup golden raisins
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts
1/2 teaspoon baking soda
1/4 cup butter -- melted
3 tablespoons water
2 tablespoons honey
Cooking spray
Preheat oven to 325 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda).
Combine butter, water, and honey, stirring well to combine.
Add butter mixture to flour mixture, stirring until well-blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 325 degrees for 10 minutes or until almost set.
Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.
Yield: 2-1/2 dozen (serving size: 1 cookie).
CALORIES 90 (30% from fat); FAT 3g (sat 1.5g, mono 1.2g, poly 0.2g); PROTEIN 1.1g; CARB 15.4g; FIBER 0.5g; CHOL 4mg; IRON 0.5mg; SODIUM 43mg; CALC 10mg
NOTES : I used chopped almonds for the macadamias. The dough isn't very "wet", but they bake up nicely. They look a little under-done after you take them from the oven, but they firm up. (I think I baked them for about 10 1/2 min. on a reg. cookie sheet, but about 12 min. on my PC stone). These are still moist and chewy today.
***************************************
* Exported from MasterCook *
Butterscotch Oatmeal Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup flaked sweetened coconut
1/2 cup butterscotch chips
1/4 cup chopped walnuts, toasted
1/2 teaspoon baking soda
pinch of salt -- (scant 1/8 t.--optional)
1/4 cup butter -- melted
2 1/2 tablespoons water
1 1/2 teaspoons pure vanilla extract
2 tablespoons honey
Cooking spray
Preheat oven to 325 or 350 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 7 ingredients (flour through salt).
Combine butter, water, vanilla, and honey, stirring well to combine.
Add butter mixture to flour mixture, stirring until well-blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake for 10-12 minutes or until almost set.
Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.
Yield: 2-1/2 dozen
NOTES : This is a variation of the CL Coconut-Macadamia Nut Cookies (Dec. '00 issue). The original recipe calls for baking them at 325, but I'm almost positive I baked them at 350 on accident. Cinnamon might be a good addition to this recipe also. I like these better baked on "regular" cookie sheets and stoneware as opposed to airbake sheets--just a personal preference. They don't brown as well on the airbakes. Take the time to toast the nuts because it's worth it. I also like to leave them in fairly big chunks.
*****************************************
* Exported from MasterCook *
Cherry Almond Oatmeal Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/2 cup dried cherries
1/3 cup flaked sweetened coconut
1/4 cup chopped almonds, toasted
white chocolate chunks to taste (optional)
1/2 teaspoon baking soda
1 pinch salt (scant 1/8 t.--optional)
1/4 cup butter -- melted
3 tablespoons water
2 tablespoons honey
Cooking spray
Preheat oven to 325 or 350 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 8 ingredients (flour through salt).
Combine butter, water, and honey, stirring well to combine.
Add butter mixture to flour mixture, stirring until well-blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake for 10-12 minutes or until almost set.
Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.
Yield: 2-1/2 dozen, approx.
NOTES : This is a variation of the CL Coconut-Macadamia Nut Cookies (Dec. '00). The original recipe calls for baking these at 325, but I'm almost positive I baked these at 350 on accident. I like these better baked on "regular" cookie sheets and stoneware as opposed to airbake sheets--just a personal preference. They don't brown as well on the airbakes. Take the time to toast the nuts because it's worth it. I also like to leave them in fairly big chunks. I had some Lindt white chocolate that I needed to use, so I chopped it up and added it to half the batter--of course this added fat but it made them really good--mmm!