Saucepan Cookies Food

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FRYING PAN COOKIES



Frying Pan Cookies image

Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.

Provided by LG Burnett

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 48

Number Of Ingredients 10

1 ½ cups dates, pitted and chopped
¼ cup butter
2 eggs
1 cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped walnuts
3 cups crisp rice cereal
½ cup flaked coconut
⅓ cup confectioners' sugar

Steps:

  • Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
  • Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
  • Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 10.5 g, Cholesterol 10.3 mg, Fat 2.2 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 37.5 mg, Sugar 8.4 g

SAUCEPAN COOKIES



Saucepan Cookies image

This recipe is one that my Mother-in-Law gave me - and we have enjoyed them for such a long time. I had misplaced the recipe for a while and have just recently found it again, hidden away in a cookbook that I seldom use so I thought I'd share it with you -

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup butter
3/4 cup sugar
2 eggs, beaten
1/2 teaspoon salt
1 cup dates, chopped
1/2 cup walnuts, chopped
1 teaspoon vanilla
2 cups Rice Krispies
1 1/2 cups coconut

Steps:

  • In a meduim saucepan, mix together butter, sugar, eggs, salt, dates and walnuts. Cook over low heat for 10 minutes. Remove from heat and add vanilla.
  • Cool for about 5 minutes and then fold in 2 cups rice krispies.
  • Form into balls and roll in coconut.

Nutrition Facts : Calories 97.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 18.5, Sodium 70.6, Carbohydrate 10.3, Fiber 1.1, Sugar 7.8, Protein 1.1

SAUCEPAN FUDGE COOKIES



Saucepan Fudge Cookies image

Make and share this Saucepan Fudge Cookies recipe from Food.com.

Provided by Camerons

Categories     Dessert

Time 2h20m

Yield 45 cookies

Number Of Ingredients 10

1/2 cup butter
6 unsweetened chocolate squares (1 oz.)
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup chopped nuts (optional)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
confectioners' sugar

Steps:

  • In a heavy saucepan over low heat, stir butter and chocolate until melted adn smooth; cool.
  • Stir in sugar, eggs vanilla (and nuts) until well blended.
  • Stir in the rest of the dry ingredients until well blended. Cover and chill about 2 hours.
  • Preheat oven to 300.
  • Roll in 1 1/2 inch balls, and then roll in confectioner's sugar.
  • Place 2" apart on ungreased cookie sheets. Bake for 20 minutes or until crackled on top.
  • Immediately remove to rack to cool.

Nutrition Facts : Calories 99.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 24.2, Sodium 63.8, Carbohydrate 14.4, Fiber 0.8, Sugar 9, Protein 1.6

FOUR-FLAVOR SHEET PAN HOLIDAY COOKIE



Four-Flavor Sheet Pan Holiday Cookie image

With a single recipe you can fill your holiday cookie plate with four different varieties of treats. All it takes is a few tubes of store-bought dough and some festive chocolate candies.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 40 cookies

Number Of Ingredients 14

Nonstick cooking spray, for the sheet pan
Two 16.5-ounce tubes refrigerated sugar cookie dough
1 tablespoon powdered peanut butter
1/4 cup unsweetened cocoa powder
16 egg-shaped chocolate-peanut butter candies, chopped
1 tablespoon white sanding sugar
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
Two 16.5-ounce tubes refrigerated chocolate chip cookie dough
1/2 cup hot cocoa-flavored candy-coated chocolates
10 milk chocolate toffee and cookie crunch squares
7 snickerdoodle white chocolate truffles, cut in half
1/2 cup mini marshmallows
1 tablespoon snowflake sprinkles

Steps:

  • Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides.
  • Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
  • Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
  • Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
  • Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
  • Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
  • Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates.
  • Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
  • Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
  • While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
  • Use the parchment overhangs to lift the cookie from the pan, then cut into squares.

DISHPAN COOKIES III



Dishpan Cookies III image

These cookies have a little of everything in them. Oatmeal, cornflakes and chocolate chips add character to these fine cookies.

Provided by Fran

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

½ cup vegetable oil
½ cup brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup rolled oats
1 cup cornflakes cereal
⅓ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
  • Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 9.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 42.1 mg, Sugar 5.7 g

SKILLET CHOCOLATE CHIP COOKIE



Skillet Chocolate Chip Cookie image

Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Number Of Ingredients 9

6 tablespoons unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
  • Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Nutrition Facts : Calories 326 g, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 9 g

DISHPAN CHOCOLATE CHIP COOKIES



Dishpan Chocolate Chip Cookies image

They have almost everything in them but the kitchen sink.

Provided by Jeannie

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 36

Number Of Ingredients 16

2 cups butter
2 cups white sugar
2 cups packed dark brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
5 cups semisweet chocolate chips
8 ounces finely grated chocolate bar
3 cups chopped walnuts
1 cup golden raisins
1 cup raisins
1 ½ cups flaked coconut

Steps:

  • First find a plastic dishpan (this keeps you from burning up your mixer). Blend oatmeal in blender until a fine powder.
  • Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy, nuts, raisins, and coconut.
  • Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375 degrees F (190 degrees C). Makes 6 dozen.

Nutrition Facts : Calories 528.9 calories, Carbohydrate 69.5 g, Cholesterol 49.3 mg, Fat 27.9 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 13.6 g, Sodium 262.7 mg, Sugar 45.7 g

FRY PAN COOKIES



Fry Pan Cookies image

Make and share this Fry Pan Cookies recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 20m

Yield 40 balls, 40 serving(s)

Number Of Ingredients 8

1 cup sugar
1 1/2 cups dates, chopped
3 eggs, well beaten
1 teaspoon vanilla
1/4 teaspoon salt
2 cups Rice Krispies
1 cup nuts, chopped
1 (14 ounce) package shredded coconut

Steps:

  • Mix sugar, dates, eggs and vanilla.
  • Cook in frying pan over medium heat until it pulls away from the sides of the pan, 5 to 7 minutes, stirring constantly.
  • Add rest of the ingredients, except for coconut.
  • When cool enough to handle, wet hands and form into small balls.
  • Roll balls in coconut.

SO EASY PAN COOKIES



So Easy Pan Cookies image

Quick, easy bar cookies. Common on hand ingredients, mix together in no time. I make these several times a week. Is it a Double And Triple Sometimes I double the chips or use different kinds of chips, they come out delightful every time. easy to make gluten-free by substituting equal parts almond flour/meal . Use Enjoy Life Chocolate Chips in aluminate chemicals . Butter Has Barely Any Lactose ,

Provided by sherininja

Categories     Bar Cookie

Time 30m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 8

3/4 cup almond flour or 3/4 cup meal
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup brown sugar, packed
1 teaspoon vanilla
1 large egg
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Spray 8 X 8 square pan with cooking spray. ( I use a Gladware ovenware pan).
  • Thoroughly stir together flour, baking powder and salt. Set aside.
  • In a microwave-safe bowl, melt butter on high for 1 minute. Add brown sugar and stir well. Stir in the egg and vanilla and beat 15 strokes with a mixing spoon.
  • Add flour mixture to sugar mixture and stir just until mixed. Mixture will still be very warm so let it cool for 5 minutes. Stir in chips.
  • Sometimes I stir in a teaspoon of cinnamon just for kicks.
  • Bake for 22 minutes or until a toothpick inserted comes out clean and bars appear set (edges will be brown).
  • Let cool for about 20 minutes. Slice into 16 bars.
  • Makes 16.

Nutrition Facts : Calories 129.6, Fat 4.8, SaturatedFat 2.9, Cholesterol 19.3, Sodium 93.4, Carbohydrate 21.4, Fiber 0.5, Sugar 16.3, Protein 1.3

DISHPAN COOKIES I



Dishpan Cookies I image

A volunteer at a Red Cross Blood Drive gave my sister this recipe years ago. This recipe will literally make a dishpan full of cookies. You will probably want to halve this recipe.

Provided by Tammy Elliott

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 60

Number Of Ingredients 12

2 cups light brown sugar
2 cups white sugar
2 teaspoons vanilla extract
2 cups vegetable oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups quick cooking oats
4 cups cornflakes cereal
1 cup chopped pecans
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
  • Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
  • Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 24.1 g, Cholesterol 12.4 mg, Fat 9.5 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 104.7 mg, Sugar 14.6 g

STOVE-TOP COOKIES ( FRY PAN COOKIES )



Stove-Top Cookies ( Fry Pan Cookies ) image

I hate using my oven...but sometimes I need to make cookies so I was very excited when I found this recipe. I haven't tried it...yet, but plan on making them very soon!

Provided by natsxox

Categories     Dessert

Time 25m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 8

powdered sugar or flaked coconut
1 cup granulated sugar
2 large eggs, lightly beaten
1 cup chopped dates
1 tablespoon butter or 1 tablespoon margarine
2 cups crisp rice cereal
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Sprinkle powdered sugar or coconut evenly onto a parchment or wax paper-lined 15 x 10 x 1-inch pan. Set aside.
  • Combine sugar and eggs in a large saucepan; stir well. Add dates and butter; cook over low heat, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat; stir in cereal, pecans and vanilla, mixing well.
  • Spread cereal mixture evenly onto prepared pan. Let stand for 15 minutes
  • Roll the mixture into a 15-inch log, beginning at long side. Let cool completely.
  • Cut into 1/2-inch thick slices.

Nutrition Facts : Calories 83.1, Fat 3.4, SaturatedFat 0.6, Cholesterol 15.1, Sodium 21.8, Carbohydrate 13.3, Fiber 0.8, Sugar 10.8, Protein 1

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