Cookies by MsLyzz • Tollycraft Boating Club

4th of July Cookies

Ingredients

1 box sugar cookie mix
1/2 block cream cheese OR 1/3 block cream cheese and 1/4 stick of butter
1 egg, beaten
1 cup white chocolate chips
1 teaspoon of each color of sprinkles (red, white, and blue)
Optional : 1 tsp imitation rum, lemon or almond extract

Instructions

Preheat oven to 350 degrees or convection oven to 325 degrees.
In a large bowl, stir in the sugar cookie mix . Add the beaten egg, cream cheese, butter (if using) and extract (if using). Add white chocolate chips with the sprinkles.
Scoop the cookie dough into small balls and place on greased cookie sheet.
Bake for 14-17 minutes.

Two Ingredient Banana Oatmeal Cookies

What could be easier than making cookies with only TWO ingredients? And with some tasty add-ins you probably have on your Tolly, these banana oatmeal breakfast cookies will be gone before lunch!

Ingredients

2 large bananas, mashed
2 cups gluten free oats or quaker oats (quick minute will work)

Optional but easy flavour enhancers:

Cinnamon
Ground ginger
Vanilla or almond extract

Optional but easy and tasty add-ins:

chocolate chips
peanut butter chips
dried cranberries
raisins
chopped walnuts, almond or pecans
granola

Instructions

Preheat oven to 350 degrees
If using gluten-free oats – place in blender or food processor and blend until oats become the consistency of flour; it’s okay if it’s not perfectly ground. (If using regular or 1 minute oats do not need to make in consistency of flour)
In large bowl combine mashed banana with oats until smooth. Add in flavour enahancers to taste and 1/2 cup of your favorite add in(s)
Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula.
Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 12-14 cookies.

Notes

Looking for a sweeter and crunchier cookie? Substitute half of the oats with an equal amount of granola

Butter Pecan Cookie Balls

Did you know pecans are a rich source of energy and contain nutrients, minerals, antioxidants and vitamins essential for wellness? And what better way to enjoy them, than in cookie form with these Butter Pecan Cookie Balls???

Ingredients

1 15.25 oz package Super Moist Butter Pecan Cake Mix
1 large egg
1 8 oz tub cool whip (thawed)
3/4 -1 cup chopped pecans
Powder sugar

Instructions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper
Mix cool whip and eggs in a large bowl. Combine with cake mix and pecans
Roll dough in to round balls and roll in powder sugar
Place on baking sheets. Bake 12-15 minutes or until golden brown. Cool for 1 minute on the cookie sheet before removing to a wire rack to cool completely.

Chocolate Coconut Truffles

These chocolate coconut truffles are a favorite at Tollyclub events and super easy to make! Your Tolly crew is going to enjoy every bite of these decadent treats!

Ingredients

18-24 oz pkg semi-sweet chocolate or dark chocolate chips (depends on what is available at your store)
4 oz. (1/2 of standard package) cream cheese, softened
1 tub (8 oz.) extra creamy Cool Whip thawed
1 cup shredded coconut (for rolling)
OPTIONAL
1/3 tsp (add a little at a time) Starbucks Via Instant Coffee 3.3g for Coffee Truffles
Peppermint or mint extract (great for Christmas )

Instructions

Microwave chocolate in large bowl on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted.
Add cream cheese; stir until cream cheese is combined with the mixture, then stir in whipped topping and optional flavors.
Refrigerate 2-4 hours until mixture is firm enough to handle.
Scoop into 1-inch balls, roll in coconut, place on waxed paper.
Keep refrigerated until serving.

Notes

If coconut isn’t your thing or you want to mix and match flavors, you can roll the truffles in powdered sugar, chopped nuts, unsweetened cocoa powder, colored sprinkles or chopped cane canes for Christmas.

Coconut Macaroons (GF)

These coconut macaroons need only three easy ingredients and give you all the yummy coconut flavour with NO flour!

Ingredients

1 14 oz bag sweetened, flaked coconut (this is slightly more than 5 1/2 cups coconut)
1 14 oz can sweetened condensed milk (leave about 2 tbsp in the can)
1 teaspoon Vanilla (optional)

Instructions

Preheat oven to 325°F convection oven or 350°F standard oven
Combine almost the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine.
Let the dough set for 5-10 minutes, to allow the coconut to absorb the milk.
Scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.
Bake for approximately 25 minutes or until starting to turn golden brown.
Remove from oven and allow to cool for approximately five minutes, then transfer to a wire baking rack to cool.

Notes

You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.

Store covered, best eaten 4-5 days

Double Chocolate Chip Poop Cookies

Named by Ms Lyzz’s 5-year old grandson Mac, these cookies are fun, decadent, chocolatey and oh so easy!

Yield: 16 to 24 cookies

Ingredients

1 package Double Chocolate Chip Cookie mix
1 large egg
4 ounces cream cheese, softened
4 tbsp unsalted butter
Cavanaugh’s chocolate chips

Instructions

Preheat convection oven to 325 degrees or regular oven to 350; line cookie sheet with parchment paper
Mix the cookie mix, egg, cream cheese and mix until it is all well combined. The mixture will be very thick.
Make 16 -24 balls (use medium ice cream scooper to make balls)
Place 4 or 5 chocolate chips in center
Bake for 15 minutes (convection oven) or 12 minutes (regular oven)
While cookies are hot add a few more chocolate chips on top. Let them melt and smooth with knife. Top with another chocolate chip,
Allow the cookies to cool for 4-5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Store in an airtight container.

Easy and Soft Gingerbread Spice Cookies

Not only are these gingerbread spice cookies easy, they are also sooooo good! Perfect for a cool evening on your Tolly with some tea or hot chocolate.

Ingredients

1 Spice Cake/Gingerbread cake mix (I use Duncan Hines. Brand doesn’t matter.)
8 oz cool whip
1 egg
3 tbsp cinnamon
6 tbsp coarse sugar sprinkles

Instructions

Mix the first three ingredients with a hand mixer. It will be very gooey.
Mix the cinnamon and coarse sugar sprinkles in a small bowl.
Drop 1 1/2 tbsp (approximate) of the dough into the cinnamon/sugar mixture and roll.
Bake 15-20 minutes at 350ºF or until just barely turning brown on the edges and not glistening in the center.
Do not overcook. These will not look done, but set up nicely within about one minute and remain soft.

Oatmeal Raisin Cookies

What makes these oatmeal raisin cookies great for your Tolly? There is no need to store lots of baking ingredients and you can have tasty Tolly treats in minutes!

Ingredients

1 cup raisins ( add more raisins if you like them)
1/4 cup butter (1/2 stick )
3 oz cream cheese (this makes your cookies softer AND helps them keep longer)
1 egg
Oatmeal cookie mix

Instructions

Preheat oven to 325°F convection oven or 350°F standard oven
Mix all ingredients together until smooth
Drop by tablespoon onto greased cookie sheet
Bake in convection oven for 14 min OR in regular oven for 8-10 min

Mounds Bars – 3 Ingredients!

Just about anything tastes better when dipped in chocolate! And these homemade Mounds Bars are no exception. With just 3 ingredients and minimal effort you and your Tolly crew can have a sweet treat while cruising.

Ingredients

3 cups coconut flakes
1 cup Sweetened condensed milk
2 cups of melted milk chocolate or dark chocolate

Instructions

Mix the shredded coconut with condensed milk, mold into oblong shapes.
Set in freezer for 20 minutes.
Once set, dip in melted chocolate.

Palmiers

Looking for an elegant, yet easy cookie? Than these Palmiers are just the ticket – only two ingredients which makes them perfect to make on your Tolly!

Yield: 16 to 24 cookies

Ingredients

8 ounces Pepperidge farm frozen puff pastry (2 sheets per pkg.)
1 cups granulated sugar

Instructions

Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick – if not, roll it out to that thickness.
If your pastry cracks you can seal it together with a little water and your finger.
Preheat your oven to 400 degrees.
Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
Spread SUGAR on the counter like you would flour to roll out dough.
Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
Work on the second sheet at this time.
Pull out and turn cookies over and sprinkle that side.
Bake 3-5 minutes more or until center is done and edges are golden.
Transfer the palmiers to wire racks to cool, then store in an airtight container.

Optional

Use cinnamon sugar in place of sugar.

Ms Paige’s Peanut Butter Cookie Balls

These decadent peanut butter cookie balls are delicious and easy to make on a Tolly of any size!

Yield: 36 small or 18 large

Ingredients

1 Krusteaz butter sugar cookie mix
2 eggs
2 tbsp water
1 jar (24 oz) Skippy Extra Chunky Peanut Butter (Costco size I use the whole jar)
1 bag Reese’s Peanut Butter Cups (miniatures for bite size cookies or regular for larger cookies )

Instructions

Mix cookie mix, eggs and peanut butter.
Spoon into round balls
Place Reese’s in center covering Reese’s and roll into a ball
Place on cookie sheet
Bake at 325 convection oven (14 minutes ) OR 350 regular oven (8-10 minutes )

Peanut Butter Fudge

Fudge. It’s gooey, it’s yummy and it’s easy to make on your Tolly! And this peanut butter fudge recipe won’t take up valuable space in your fridge.

Ingredients

1 (14 ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
2 cups white chocolate chips
3/4 cup chopped peanuts (optional)
1 tsp vanilla extract

Instructions

Butter a square pan and line with parchment paper for easy fudge removal. Set aside.
In a microwave safe 2 quart bowl, heat white chocolate chips and sweetened condensed milk on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract.
Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.

Pizzelle Cookies

What are your favourite cookies? I made these pizzelle cookies with my mom and they are my favs to make for our Tollyclub events. Hope you enjoy them as much as my family does!!

Ingredients

6 eggs
3 1/2 cups of flour (approximate)
1 1/2 cups sugar
1 cup of unsalted butter, melted (1/2 lb) – do not use more than one cup
4 tsp baking powder
2 tbsp vanilla or anise

Instructions

Beat eggs adding sugar gradually. Beat until smooth. Add cooled, melted butter and vanilla or anise.
Sift flour and baking powder and add to egg mixture.
Dough will be sticky enough to be dropped by spoonful (about 1 1/2 tbsp) onto pizzelle maker.
Follow the pizzelle maker instructions- I check every 1 to 2 minutes until the cookies are a light tan in color.
Cool on rack and stack as you go
Serve plain or dusted with powdered sugar.
While hot, shape into a cone or roll into a cylinder and fill with your favorite cream filling.
Store in an airtight container

Pumpkin Cookies

Who says you have to serve pumpkin pie at Thanksgiving? These pumpkin cookies are delicious and oh so much easier than making pie. Perfect for your Tolly!

Ingredients

1 spice cake mix (18 1/4 ounce box)
1 can solid-pack pumpkin (15 oz, the small can)
1 egg
1 tsp vanilla (optional)

Instructions

Mix all ingredients
Preheat oven to 325° (convection) or 350° (regular)
Place heaping spoonfuls about 2 inches apart on parchment paper lined cookie sheet
Bake for 20 minutes
Cool and frost with your favorite cream cheese frosting