K - i have been requested by my family to MAKE these cookies from the movie and since they supply the receipes on the Blu-Ray (But, no where online), I have copied them down to make it easier for other people to find....Hopefully I am not violating some sort of copyright code, but if I am I will change the name.
As I make the cookies I will post pictures and let you know how they turn out. We will be making the Caramel Clumpues and Toffee Totes first as they appear to be the easiest - the Coconutties I am SURE will be dead last, even though they sound yummy!
Anyway, if you beat me to making them, feel free to upload your pictures and let me know if they are worth making -
Carmel clumpies
10 tablespoons butter, softened
1 cup brown sugar
½ cup sugar
1 egg
½ tsp vanilla
2/3 cup all purpose flour
½ tsp baking soda
Pinch of salt
2 ½ cup rolled oats
7 oz chewy caramels, coarsely chopped
Directions:
In a large bowl, beat together the butter and both sugars. Add the egg and the vanilla and beat well until light and fluffy. In a separate bowl, whisk together the flour, baking soda and salt, add to the butter, sugar, egg and vanilla mixture and mix in well. Finally add the oats and caramels and stir. Chill dough for one hour.
Preheat oven to 350 degrees. Drop by spoonfuls onto parchment paper lined baking sheets.
Bake for 10-12 minutes just until brown but do not over bake or they will lose their clumpiness. Slide parchment paper and cookies onto counter top to cool. Enjoy!
Toffee Totes
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
1 cup sugar
¼ c brown sugar
2 large eggs
2 tsp. vanilla
1 cup milk chocolate chips
2 cups milk chocolate covered English Toffee bars, coarsely chopped.
Directions:
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars together with electric mixer. Beat in egg and vanilla until light and fluffy. In a medium bowl whisk together flour, cocoa powder, baking soda and salt.
Gradually add the flour mixture to butter mixture, starting at low speed, gradually working your way up to medium speed until thoroughly mixed but not over mixed. Stir in chocolate chips and toffee. Shape into 1 inch by 2 inch rectangles and place 2 inches apart on parchment paper lined baking sheets. Bake 8-10 minutes. Enjoy!
Coconutties
4 large egg whites
3 cups dried sweetened and shredded coconut
¾ c sugar
2 tsp vanilla
1 tsp coconut extract
¼ c all purpose flour
½ c chopped macadamia nuts, divided
1 c white chocolate chips, divided
Directions;
Put egg whites, coconut, sugar, vanilla and coconut extracts and flour in a large heavy pot. Mix Well. Cook on low heat for 6-8 minutes, stirring constantly so that it does not stick.
When mixture becomes thick remove from heat and let cool, still stirring occasionally. When mixture cools to room temperature add chopped ¼ cup of macadamia nuts and ½ c white chocolate chips. Preheat oven to 350 degrees.
Drop by spoonfuls onto parchment lined baking sheets and bake for 12-13 minutes until golden brown. Remove from oven and leave to cool completely on the baking sheets.
Once cool, melt remaining white chocolate chips in a microwave safe dish for one minute on 70% power, stir. Cook for 30 seconds more on 70% power and stir again. Drizzle over each cookie and sprinkle with additional chopped macadamia nuts. Enjoy!
Minty Mints
Cookies:
½ c butter chilled and diced
1 ¼ c all purpose flour
2 table sppons cocoa powder
¼ c powdered sugar
Frosting:
4 oz cream cheese, softened
4 tablespoons butter, softened
1 tsp vanilla
2 ½ c powered sugar
8 peppermint disk candies crushed
Blue and pink sprinkles
Directions:
In a mixing bowl, whisk together flour, cocoa powder and powdered sugar. Cut in the butter using an electric mixer, a pastry cutter or two knives until the mixture resembles breadcrumbs. Knead lightly until a soft dough forms. Wrap in plastic wrap and refrigerate for 1 hour.
Frosting:
In a medium sized mixing bowl beat cream cheese on medium speed until creamed. Then add butter and mix together on high speed, pausing occasionally to scrape down the sides until well incorporated.
Add vanilla and mix again on medium speed until well incorporated. Add powered sugar one cup at a time first at low speed and then on high once the powder is absorbed until desired sweetness and consistency is achieved. Refrigerate with cookie dough.
Preheat oven to 400 degrees. Remove frosting from fridge and set aside. Roll out the dough between two sheets of parchment paper to ½ inch thickness.
Remove top layer of parchment paper. Using a star shaped cookie cutter, cut out as many as possible, slide a thin flat spatula under each star, peel away scraps and slip star over onto parchment lined cookie sheet, placing them two inches apart. Gather scraps and repeat.
Bake for 12-15 minutes just until edges begin to darken. Remove from oven and slide parchment paper and cookies onto counter top and let cool completely. Frost cookies and sprinkle with crushed peppermint and colors sprinkles. Enjoy.
Choco Swirlies
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 c butter, softened
1 c sugar
¼ c brown sugar
2 large eggs
2 tsp vanilla extract
1 c milk chocolate chips
1 ¼ c white chocolate coarsely chopped and divided.
Directions:
In a large mixing bowl, beat together butter and sugars. Beat in eggs and vanilla until light and fluffy. In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Gradually add flour mixture to butter mixture staring at low speed and gradually working up to medium speed until completely combined but not over mixed.
Stir in chocolate chips and 1 cup white chocolate. Chill for 1 hour.
Preheat oven to 350 degrees. Roll out half of the dough between two sheets of parchment paper into a large rectangle ¼ to ½ inch thick. Cut dough into ¼ inch strips. Gently roll each strip to round out the edges, then coil the strip into a swirl and place two inches apart on parchment paper lined baking sheets.
Sprinkle with remaining white chocolate flakes. Repeat with the remaining dough. Bake 8-10 minutes Don’t over bake so the cookie is soft not crispy. Slide parchment paper and cookie onto counter top to cool. Enjoy!
These are the Toffee Totes (Chocolate ones) and Caramel Clumpies.
One VERY IMPORTANT NOTE: Make sure you are using ALL PURPOSE FLOUR!!! I had forgotten the last flour I purchased was WHITE WHOLE WHEAT Flour, which is GREAT for bread....but, not so great for COOKIES (or cornbread - but that is another story!). I will assure you that they all were eaten, but I think that if I had not had the flour misshap, they might have moved faster. I guess bottom line for these two cookies is....White Whole Wheat Flour will make a healthier cookie, I hope, but All Purpose Flour will taste better!
Live, Laugh, Love - Vanilla Mama
