Best Scroggins Biscuits Cookies Recipes

SCROGGINS BISCUITS (COOKIES)

Scroggins Biscuits (Cookies) image

Make and share this Scroggins Biscuits (Cookies) recipe from Food.com.

Provided by Outta Here

Categories Dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking soda
2 cups rolled oats (old-fashioned, not instant)
1 cup chocolate chips
1 cup sultana
1/2 cup walnuts, chopped

Steps:

Heat oven to 350F (180C), with oven rack just below the middle. Line 2 baking sheets with parchment paper or a silicone liner.
Beat the softened butter and the next five ingredients together in a large bowl.
Sift in the flour and the baking soda, stirring with wooden spoon.
Mix in the remaining ingredients, using a wooden spoon or your hands.
Scoop about 1 tablespoon of dough and slightly flatten with hands for each cookie. Place onto prepared baking sheet, leaving some space for spreading, baking one sheet while you shape more cookies.
Bake for about 12 minutes or until lightly browned. While cookies are warm, use a spatula to place them onto a cooling rack.
When cool, store in an airtight container.

BISQUICK® CHOCOLATE CHIP COOKIES

Bisquick® Chocolate Chip Cookies image

Hungry for chocolate chip cookies, but tight on time? Try this kid-friendly shortcut, made with Bisquick Heart Smart mix. They're ready to eat in just 35 minutes.

Provided by By Deborah Harroun

Categories Dessert

Time 35m

Yield 24

Number Of Ingredients 6

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg
2 cups Bisquick Heart Smart® mix
1 cup semisweet chocolate chips (6 oz)

Steps:

Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 14 g, TransFat 0 g

BISCUIT SANDWICH COOKIES

Biscuit Sandwich Cookies image

A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 18

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour, plus more for dusting
1/4 cup sugar
1/2 teaspoon coarse salt
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon heavy cream
1/2 teaspoon pure vanilla extract
1 large egg yolk
6 ounces finely chopped milk chocolate, melted, or 1/2 cup chocolate-hazelnut spread (such as Nutella)

Steps:

Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).