Best Cathys Crazy Cookies Recipes

Cathy's Crazy Cookies image

Provided by Cathy Woods

Categories Cookies

Time 30m

Number Of Ingredients 12

2 c butter, softened
2 c light brown sugar firmly packed
1 c granulated sugar
4 eggs
4 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
2 tsp salt
6 c quick-cooking oats
1 1/2 c chopped walnuts
1 pkg chocolate chips
1 pkg peanut butter chips

Steps:

1. Oven should be preheated to 325 degrees
2. In a large bowl, cream the butter, and both sugars until smooth.
3. Beat in the eggs one at a time. Then stir in the vanilla extract.
4. In a medium size bowl combine the flour, baking soda and salt; stir into the creamed mixture a little at a time, until blended.
5. Mix in the oats, nuts, chocolate chips, and peanut butter chips.
6. Drop by spoonfuls onto a baking sheet lined with parchment paper.
7. Bake at 325 degrees for 10-12 min. or until edges are slightly browned. Transfer to wire rack to cool.

Crazy Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h

Yield 36 cookies

Number Of Ingredients 13

1 cup (2 sticks) salted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon peanut butter
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chocolate candies, such as M and Ms
1 cup rice cereal, such as Rice Krispies
1/2 cup finely chopped pecans, optional

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

Crazy Salt image

Provided by Rita1652

Categories Lemon

Time 5m

Yield 1/2 cup, 50 serving(s)

Number Of Ingredients 13

1/4 cup sea salt
1 teaspoon dried dill weed
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika or 1/4 teaspoon hot paprika
1/4 teaspoon sage
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon parsley
2 teaspoons orange zest or 2 teaspoons lime zest