Best Moms Ambrosia Chocolate Chip Cookies Recipes

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AMBROSIA COOKIES



Ambrosia Cookies image

A very tasty cookie that goes over very well at any gathering.

Provided by Jo Nebel

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 12

2 cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups rolled oats
1 cup chopped walnuts
1 cup flaked coconut

Steps:

  • Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
  • Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
  • Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).

Nutrition Facts : Calories 163 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 4.1 g, Sodium 111.5 mg, Sugar 12.4 g

MOM'S CHOCOLATE CHIP COOKIES



Mom's Chocolate Chip Cookies image

Chocolate chip cookie made with instant vanilla pudding.

Provided by Pam

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 9

1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
  • Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 175.3 mg, Sugar 19.5 g

AMBROSIA COOKIES



Ambrosia Cookies image

these nutty, fruity goodies have become popular in many Florida communities in the past twenty years..They are loaded with fruit, pineapple and raisins and coconut and pecans...

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 35 cookies

Number Of Ingredients 16

1 cup golden raisin
1/3 cup diced dried apricot
2 3/4 cups all-purpose white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, slightly softened
2/3 cup corn oil
2 cups packed light brown sugar
1 large egg
2 1/2 teaspoons vanilla extract
1 pinch of finely grated orange zest (optional)
1 1/2 cups shredded sweetened coconut
1 1/3 cups corn flakes, crushed
1 1/4 cups candied pineapple
1 cup chopped pecans
2/3 cup old fashioned oats, tip, to crush corn flakes, place in plastic bag and squeeze several times

Steps:

  • Preheat oven to 385*.
  • Grease several baking sheets or coat with nonstick spray.
  • In a colander, rinse the raisins and apricots, if using, well under hot water, let stand until well drained; set aside.
  • In a mediumb owl, throughly stir together the flour, baking powder, and salt and set aside.
  • In a large bowl, with electric mixer on low speed, beat together the butter, oil and brown sugar, until blended. Increase the speed to medium and beat until well blended and smooth. Beat in the egg, vanilla and orange zest, if using.
  • Beat or stir in flour mixture until evenly incorporated. Stir in coconut, corn flakes, pineapple, pecans oats, and drained fruit until evenly incorporated.
  • Let dough stand for 10 minutes or until firmed up. if room is very warm refrigerate the dough.
  • Shape portions of the dough into 1 1/2" balls, with lightly greased hands. Place on the baking sheets, spacing about 2 1/2" apart.
  • Using your hand, press down the balls until they are about 1/3" thick.
  • Bake the cookies, one sheet at a time, in upper third of the oven for 10-13 minutes, or until tinged with brown all over and just beginning to firm up in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning.
  • Transfer the sheet to a wire rack and let stand until the cookies firm up.1-2 minutes.
  • Using a spatula, transfer the cookies to wire rack to cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.
  • **tip -- to crush corn flakes, place in plastic bag and squeeze several times.

Nutrition Facts : Calories 231.2, Fat 13, SaturatedFat 5, Cholesterol 20, Sodium 62.8, Carbohydrate 27.8, Fiber 1.1, Sugar 16.9, Protein 2.1

AMBROSIA OATMEAL CHOCOLATE CHIP COOKIES



Ambrosia Oatmeal Chocolate Chip Cookies image

Make and share this Ambrosia Oatmeal Chocolate Chip Cookies recipe from Food.com.

Provided by HELEN PEAGRAM

Categories     Drop Cookies

Time 10m

Yield 36 cookies

Number Of Ingredients 10

1 cup butter or 1 cup margarine
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 cups unbleached flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups quick oats
12 ounces semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream butter and.
  • sugar until light and fluffy.
  • Mix in eggs and vanilla.
  • Sift together flour, baking powder and salt. Add to creamed mixture. Blend thoroughly.
  • Stir in oats and chocolate chips, mix well.
  • Drop by tablespoons onto ungreased cookie sheets.
  • Bake at 350° for 10-12 minutes.
  • Cool 1 minute before removing from cookie sheet and placing cookies on cooling rack.

Nutrition Facts : Calories 171.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 23.9, Sodium 104.6, Carbohydrate 23.3, Fiber 1.2, Sugar 13.9, Protein 2.1

MY MOM'S BEST CHOCOLATE CHIP COOKIES



My Mom's BEST Chocolate Chip Cookies image

It took my mom some time to perfect this chocolate chip cookie recipe. She was determined to not have any hard or burned cookies. She tried all kinds of tips that she had been given from friends and co-workers. Such as making the cookie dough the night before and letting it sit in the fridge over night before baking, etc. One day she finally figured out what worked for her. Essentially it is the Nestle Toll House recipe with two minor tweaks that make this cookie soft, chewy and all around good. Even the next day it is still SOFT and not hard as some cookies tend to get. The small changes that are made make for a thicker better cookie, give it a try.

Provided by ChrissyVas

Categories     Chocolate Chip Cookies

Time 1h

Yield 54 48 Cookies

Number Of Ingredients 9

2 cups butter (softened)
1 1/2 cups sugar (essentially the recipe calls for 3/4 cup but we're doubling this amount so it should be 1 1/2, or ju)
1 1/2 cups brown sugar
2 teaspoons vanilla extract
4 eggs
2 cups semi-sweet chocolate chips
5 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt

Steps:

  • Preheat the oven to 375.
  • In a large mixing bowl combine the dry ingredients and set aside.
  • Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last.
  • Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed.
  • When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer.
  • Grease two 14 X 17 cookie sheets.
  • I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven.
  • Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT.
  • Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.

Nutrition Facts : Calories 187, Fat 9.2, SaturatedFat 5.6, Cholesterol 31.9, Sodium 200.8, Carbohydrate 25.3, Fiber 0.7, Sugar 14.9, Protein 2.1

AMBROSIA COOKIES



Ambrosia Cookies image

Make and share this Ambrosia Cookies recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Drop Cookies

Time 25m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup butter (salted or unsalted, your choice, at room temperature)
1 cup granulated sugar (SCANT, just shy of 1 cup!)
1 cup light brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 1/2 cups rolled oats
1 orange (ZEST only ~ save juice and pulp for another use)
8 ounces crushed pineapple (DRAINED WELL)
1 cup sweetened flaked coconut
1 cup pecans (TOASTED and chopped)

Steps:

  • Preheat oven to 350F with rack in the center.
  • Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy.
  • Add both sugars and beat for about 1 minute, then add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture.
  • Stir in the oats, orange zest, pineapple, coconut, and TOASTED pecans.
  • Drop rounded teaspoonfuls (or small cookie scoop) of batter 2 ½ inches apart onto the baking sheet lined with parchment paper. (Bake one sheet of cookies at a time!).
  • Bake for 8-10 minutes, or until the edges are nicely browned. Transfer to a wire rack to cool completely.
  • Yields (approximately) 40 cookies!

Nutrition Facts : Calories 154.7, Fat 7.9, SaturatedFat 3.9, Cholesterol 21.5, Sodium 120.5, Carbohydrate 20.1, Fiber 1, Sugar 12.6, Protein 1.8

AMBROSIA COOKIES



Ambrosia Cookies image

A whole lot of family favorites like oats, dates, raisins, coconut and pecans team up in these cookies - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 60

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups quick-cooking oats
1 teaspoon grated orange peel
1 cup chopped dates
1 cup golden raisins
1 cup flaked coconut
1 cup chopped pecans

Steps:

  • Heat oven to 375°F. Spray cookie sheets with cooking spray.
  • In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. On low speed, gradually beat in flour mixture just until blended.
  • Stir in oats, orange peel, dates, raisins, coconut and pecans. Onto cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  • Bake 8 to 10 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 70 mg

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