Best Crazy Cookies Recipes

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

CRAZY OATMEAL RAISIN COOKIES (BIG BATCH )

Steps:

• Mix the first four ingredients together using a whisk and then set aside in a separate Bowl.
• Cream together the ingredients five, six, seven, eight and nine any ingredients list now set aside.
• Last two ingredients on the ingredients list art of the start in last.
• Mixed together the Bulls of ingredients the wet ingredients and the dry ingredients in a stand mixer pour in the dry ingredients carefully.
• Stir in the oats and raisins last.
• Cook at 350 degrees for 11 to 13 minutes watch carefully do not over bake.

CRAZY COOKIES

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 COOKIES

Steps:

• Whizz the flour and butter until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough. Roll the dough on a lightly floured surface into 2 sausage shapes about 4-5cm in diameter. Wrap in cling film and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the dough into 4mm-thick slices and arrange on baking sheets, spaced slightly apart. Bake for 15 mins or until pale golden. Transfer to a wire rack to cool.
• Heat icing following pack instructions. Add a little food colouring to each tub and ice half the cookies in yellow, and decorate with red, then ice the other half red and decorate in yellow. Leave to dry.

CATHY'S CRAZY COOKIES

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 YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

CRAZY CRASIN OATMEAL COOKIES

Steps:

• 1. soak Craisins or raisins overnight then drain water. Set aside. Place eggs into bowl & stir briskly.
• 2. Add butter, sugars, & flavoring cream together and mix thoroughly.
• 3. Sprinkle in flour, cinnamon, drained craisins & oatmeal.
• 4. preheat oven at 350 degrees. Combine cookie dough throughly into mixture. With regular size spoon divide portions ea. a spoonful. Place into Palm and pat to desired shape & thickness carefully placing into baking sheet 2" apart.
• 5. bake 9-10 minutes until lightly golden brown. Remove from oven allowing to cool on pan 5-10 min. to avoid crumbles. then remove with spacula and pile high for all to enjoy.

CHOCOLATE SHORTBREAD COOKIES - CRAZY FOR CRUST

Steps:

• Cream butter and sugar in the bowl of a stand mixer (or in a very large bowl using a hand mixer), until fluffy and creamy, about 1 minute. Scrape the sides and bottom of the bowl.
• Mix in cocoa powder and vanilla, then again scrape the sides and bottom of the bowl.
• Add flour and mix until smooth, scraping the sides and bottom of the bowl (especially down in the bottom of the stand mixer bowl where things get caught) once during mixing.
• Lay out a piece of plastic wrap on a clean work surface. Scoop the dough onto the plastic and use your hands to form it into a log. Wrap up the log and roll to make into a uniform size. How long your roll is determines how many cookies you'll get (or if you want small bite size cookies, make two rolls).
• Chill the rolls at least 1 hour, or until firm, before slicing and baking (or as long as overnight). To help the roll stay round, place it standing up in a tall drinking glass to chill in (this way it won't flatten on one side).
• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Slice log into ¼-inch thick slices and place 2-inches apart on cookie sheets. Bake for 14-17 minutes or until they just loose their glossy sheen. Cool completely before removing from cookie sheets.
• See notes for decoration options.
• Store in an airtight container for up to 4 days or freeze for up to 3 months.