Best Wooden Spoon Cookies Recipes

WOODEN SPOON COOKIES

Steps:

• Preheat oven to 350F.
• In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
• Heat over low flame until butter melts.
• keep mixture warm over very low flame.
• Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
• (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
• Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
• With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
• Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
• If cookies become to hard to roll, return them briefly to often to soften.
• As each cookie is shaped, remove from spoon handle; cool on wire rack.
• Repeat until batter is used.
• Makes about 3 doz.
• cookies.

WOODEN SPOON COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour 2 large cookie sheets. In 2-quart saucepan, combine ground almonds, margarine or butter, sugar, flour, and cream. Heat over low heat, stirring occasionally, until margarine or butter melts. Keep mixture warm over very low heat.
• Drop batter by rounded teaspoons, about 3 inches apart, onto cookie sheet. (Do not place more than 6 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.)
• Bake cookies 5 to 7 minutes, until edges are lightly browned and centers are just golden. Let cookies remain on cookie sheet 30 to 60 seconds, until edges are just set. With pancake turner or long, flexible metal spatula, flip cookies over quickly so lacy texture will be on outside after rolling. Working as quickly as possible, roll each cookie into a cylinder around handle of wooden spoon; remove to wire rack. If cookies become too hard to roll, return to oven briefly to soften. As each cookie is shaped, remove from spoon handle; cool on wire rack. Repeat until all batter is used.

OATY ENERGY COOKIES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line a baking tray with baking parchment. Using children's scissors, cut the apricots into small pieces.
• Put the butter and sugar in a mixing bowl and beat well with a wooden spoon. Use very soft butter to make it easy for young wrists to beat the butter and sugar together. Add the condensed milk, beat well, then add the oats and apricots, and mix well again. Finally, add the flour and mix until it starts to disappear - you can use your hands to mix it, too.
• Bring the dough together into one big ball, then break into 6 equal-sized lumps (this ensures the cookies bake at the same time). Roll each into a ball, then squash onto the baking parchment with the palm of your hand.
• Bake for 25-30 mins until golden on the edges. Leave to cool on the tray. The cookies will keep in an airtight container for up to 3 days.

PERFECT CHOCOLATE CHIP COOKIES

Steps:

• Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
• Add the egg and beat over medium speed until evenly combined.
• In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
• Add the chopped chocolate and fold into the dough until evenly distributed.
• Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
• The next day, heat the oven to 350 degrees.
• Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
• Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)