Best 9 Yum Yums Chocolate Nut Cookies Recipes

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
• In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extract. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips and nuts. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 7-9 minutes. Cool on pans for 1 minute before removing to wire racks to cool completely.

YUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the chocolate and peanut butter chips. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

YUM YUM CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375.
• Combine flour, baking soda and salt in small bowl.
• Set aside.
• Combine butter,sugar, brown sugar and vanilla at high speed in large bowl.
• Beat, scraping bowl often, until creamy.
• Add eggs one at a time, beating well after each addition.
• Reduce speed to low; gradually add flour mixture, beating well after each addition.
• Stir in morsels and nuts by hand.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool 2 minutes;remove from cookie sheets.
• Cool completely.

CHOCOLATE YUM YUMS

Steps:

• Melt chocolate chips and butter in double boiler.
• Add nuts and remove from heat.
• Add sugar, flour, and 1 egg at a time.
• Stir in vanilla extract.
• Fill mini-muffin tins about 2/3 full.
• Bake@ 350 degrees Farenheit for 20-25 minutes.
• Tops will be crackly.
• Cool on wire racks.
• Dust with powdered sugar.

CHOCOLATE YUM YUMS

Steps:

• Heat milk, chocolate and sugar in double boiler, stirring constantly.
• Bring to a rolling boil and shut off heat.
• Mix in vanilla, peanut butter and oats. Immediately drop in tablespoon size balls on wax paper.

YUM YUMS (CHOCOLATE NUT COOKIES)

Steps:

• Preheat oven to 375 degrees.
• Melt butter and chocolate together and set aside to cool for about 5 minutes.
• Stir chocolate mixture, granulated sugar, egg, vanilla and salt together until blended.
• Stir in flour and nuts.
• Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake for 8 to 10 minutes or until set.
• While still warm, roll in confectioner's sugar.
• Cool on wire racks and then roll in sugar again.

CHOCOLATE NUT COOKIES

Steps:

• In a bowl whisk together the flour, the baking powder, the salt, and the cocoa powder. In a food processor grind fine the walnuts with 2 tablespoons of the sugar, add the almond paste, and grind the mixture until it forms a paste. In the bowl of an electric mixer cream together the butter and the remaining 2/3 cup sugar, add the nut paste and the vanilla, and beat the mixture until it is combined well. Beat in the flour mixture at low speed until a dough is formed and beat in the egg whites until they are incorporated.
• Working with half the dough at a time, roll out the dough 1/4 inch thick between sheets of plastic wrap, cut out diamond shapes with a 2-inch-wide cutter, and arrange them 1 1/2 inches apart on buttered baking sheets. Press ridges into the diamonds with the tines of a fork and bake the cookies in batches in the middle of preheated 350°F. oven for 10 minutes. Let the cookies cool on the sheets on a rack for 2 minutes, transfer them carefully with a spatula to racks, and let them cool completely. The cookies may be made 3 days in advance and kept in airtight containers.

COCONUT YUM YUMS

Steps:

• Melt butter in saucepan.
• Remove from heat.
• Add coconut and sugar.
• Shape into balls.
• Place on cookie sheet.
• Make a slight indentation in each one.
• Melt chocolate, fill indentations.
• Chill until firm.