Best Munchy Crunchy Cookies Recipes

MUNCHY CRUNCH COOKIES

Munchy Crunch Cookies image

Enjoy this NEW recipe from Enjoy Life's "Cookies for Everyone" Cook Book! Enjoy Life's "Cookies for Everyone" is written by Leslie Hammond (Author of "The Kid-Friendly Food Allergy Cookbook") and Betsy Laakso (Director of Research & Development at Enjoy Life Foods). As ingredients vary from manufacturer to manufacturer, we suggest you use the volume measurements (cups, tablespoons, etc). We have found they give the best results, providing you with yummy treats!

Provided by Enjoy Life Foods

Categories Dessert

Time 20m

Yield 3 doze

Number Of Ingredients 16

Ingredients

1 cup superfine sugar
1 cup packed brown sugar
1 cup unsweetened applesauce
1 cup vegetable oil
1 tablespoon vanilla extract
1/4 cup flax seed meal
1 teaspoon cream of tartar
1 cup bob's red mill tapioca flour
2 cups bob's red mill rice flour
1/2 cup rice bran or 1/2 cup sorghum flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sunflower seeds
1 1/2 cups enjoy life perky's nutty rice or 1 1/2 cups nutty flax cereal
1 cup certified gluten-free rolled oats or 1 cup rice, flakes
2/3 cup enjoy life semi-sweet chocolate chips (optional)

Steps:

1. Preheat oven to 350° (180°C, or gas mark 4).
2. With a mixer, combine the sugars, applesauce, oil, vanilla, and flax meal. Add the cream of tartar and the next 5 ingredients (through baking soda) and mix well. Stir in the sunflower seeds, cereal, and oats. Stir in the chocolate chips, if desired.
3. Drop dough by rounded tablespoon on a baking sheet, about 6 cookies per baking sheet. Bake for about 20 minutes, or until golden around the edges. Let cool 1 minute on baking sheet before removing with a spatula to a flat surface to cool completely.

Nutrition Facts : Calories 2247.5, Fat 90.5, SaturatedFat 12.1, Sodium 1232, Carbohydrate 342.9, Fiber 15.5, Sugar 138.9, Protein 24.2

CRUNCHY MUNCHER COOKIES

Crunchy Muncher Cookies image

Toasted whole wheat flake cereal, pretzels and oats add texture and depth to chocolate and butterscotch treats.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 108

Number Of Ingredients 15

Ingredients

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
2/3 cup vegetable oil
1 teaspoon vanilla
3 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
2 2/3 cups small pretzel twists, coarsely crushed
1 cup old-fashioned or quick-cooking oats
1 cup Wheaties™ cereal or Country® Corn Flakes cereal, slightly crushed
1 cup miniature semisweet chocolate chips
1 cup butterscotch-flavored chips

Steps:

Heat oven to 350°F. In large bowl, beat sugars, butter, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda, cream of tartar and salt. Stir in remaining ingredients.
On ungreased cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES

Classic Crunchy Chocolate Chip Cookies image

Make and share this Classic Crunchy Chocolate Chip Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h8m

Yield 4 1/2 dozen

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider vinegar or 1 tablespoon white vinegar
1 large egg
1 teaspoon baking soda
2 cups unbleached all-purpose flour
3 cups semi-sweet chocolate chips

Steps:

Preheat oven to 350°; lightly grease two baking sheets.
In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
Beat in the egg, then the baking soda and flour.
Stir in the chocolate chips.
Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
Remove from oven and transfer to a rack to cool.