Time 20m Yield 3 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks to cool.
Time 17m Yield 25 cookies Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F. Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results. On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread. Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.
Time 40m Yield 36 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan. Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes. Combine confectioner’s sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
Time 1h25m Yield 25 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.
Time 30m Yield about 4 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine the brownie mix, oats, nuts and cinnamon. Add water and egg and mix well. , Drop by level tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes. Cool for 1-2 minutes before removing to wire racks.
Time 45m Yield 48 Number Of Ingredients 8 Steps:
Heat oven to 325°F. Spray cookie sheets with cooking spray. In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in brown sugar. Cool slightly, stirring occasionally. Stir in eggs and vanilla. Stir in flour, cocoa and salt. Stir in remaining 1 cup chocolate chips. Onto cookie sheets, drop dough by tablespoonfuls about 2 inches apart. Bake 10 minutes or until almost set. Cool 5 minutes; remove from cookie sheets to cooling racks.
Time 25m Yield 2 1/2 dozen, 6 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, combine brownie mix and flour. Add oil, egg, and water; mix well. Add chips and nuts. Roll dough into 1 1/2 inch balls. Roll in powdered sugar. Place 2 inches apart on greased baking sheet. Bake in preheated 350 degree oven for 12-15 minutes or until tops of cookies begin to crack. Do not over bake. Immediately remove to cooling rack. Cool before serving (if you can restrain yourself).
Time 1h Yield Makes 16 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula. Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
