Recipes for "chewy recipes"

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.

Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.

Gather all ingredients.

Combine butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature.

Remove from the heat and stir in vanilla.

Meanwhile, butter a 9x13-inch baking pan.

When the caramel is ready, pour it into the buttered pan. Allow it to cool completely at room temperature.

Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a mixing bowl, beat together brown sugar and shortening until fluffy. Mix in maple syrup, egg, and vanilla until well combined.

Combine flour, baking powder, and salt in a separate bowl. Add flour mixture to creamed mixture a little at a time, mixing well after each addition. Stir in coconut. Drop by tablespoonfuls 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until edges are set, 10 to 12 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Cream sugar and vegetable shortening with an electric mixer in a large bowl until fluffy. Mix in 1 egg until incorporated. Beat in remaining egg along with water and vanilla until well combined.

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 the ungreased baking sheets.

Bake in the preheated oven until cookies are set, 7 to 9 minutes. Cool for 2 minutes on the baking sheets; transfer cookies to wire racks to cool completely.