Chocolate Pudding Cookies

A basic chocolate cookie. Instead of cocoa, pudding gives the cookies their chocolate flavor. The dough is stiff and the cookies don't spread much, so feel free to load up the cookie sheet. Half the recipe made about 35 cookies. I baked mine for 10 mins. and I still thought they were overcooked. I like barely cooked, gooey cookies though.

Recipe: Tasty Kitchen

4 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
2 cups butter, softened
1 1/2 cup packed brown sugar
1/2 cup white sugar
2 pkgs (3.4 oz) small instant chocolate pudding mix
4 eggs
1 tsp vanilla
3 cups chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, sift together the flour, baking soda, and salt; set aside.

In a mixer, cream together the butter and sugars. Beat in the instant pudding until well blended. Stir in the eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake 10-12 minutes. Let stand on cookie sheet for a few minutes, then cool on wire racks.

Breakfast In A Cookie

OK, so these "cookies" are supposed to be an easy way to get a healthy breakfast, according to Zonya. And, they definitely tasted "healthy". Not my favorite breakfast cookie. They seemed slightly dry and needed more moistness. It's a perfectly good recipe, but probably not one I'll be making again. Makes a LOT!

Mix together in a small bowl & set aside to soak for 10 mins.
1 cup oat bran (dry, uncooked)
3/4 cup orange juice

Combine in a large bowl, using electric mixer, until smooth.
1 cup + 1 TBSP applesauce, unsweetened
2 TBSP canola oil
1 cup honey
1/3 cup firmly packed brown sugar
3 large eggs
1 1/2 TBSP vanilla extract
1 TBSP grated orange rind or 2 tsp. orange extract

Measure into a sifter and sift over applesauce mixture.
3 cups whole-wheat pastry flour
1 TBSP baking powder
1 1/2 tsp. baking soda

Add the soaked oat bran & remaining ingredients to the large bowl and mix thoroughly with a wooden spoon. Drop by slightly heaping tablespoons 1" apart on a cookie sheet.
1 cup nonfat dry milk
2 1/2 cups oats (quick-cooking or old-fashioned)
1 cups nuts
1 cup raisins
1 cup ground flax seed (optional)

Bake at 350 degrees for 12-14 minutes, or until slightly browned.

2 Cookies:
Calories: 220
Fat Calories: 29%
Fat: 7 grams
Saturated Fat: less than 1 g
Fiber: 5 g
Cholesterol: 22 mg
Sodium: 127 mg
Protein: 6 g
Carbs: 37 g
Sugars: 17 g

Freezer Chocolate Chip Oatmeal Cookies

Recipe: Unknown

3/4 cup flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 cup butter or margarine
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz pkg chocolate chips

Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir in oats and chocolate chips. Combine well. Roll into 1-inch balls. Place on a wax paper lined cookie sheet and flash freeze. Transfer to ziploc bag. Makes about 72 cookies.

To Serve: Do NOT thaw cookies. Preheat oven to 375 degrees. Place on cookie sheet and bake for about 12 mins. Place on cooling rack. Store in airtight container.

Chocolate Turtle Cookies

A very delicious little cookie. The caramel is the best part.

Recipe: Cook's Country

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.