Luscious Marilyn

On the holiday, I tried a soft brownie cookie, I assume from a Costco or Sam's club, which we don't have in our small community. Does any one have a recipe for the cookie without a crisp edge?

sewgull

Just finished eating one of those gooood cookies from Sam's

Vat

I found a recipe for brownie cookies on allrecipes.com, try it.

svenskaflicka1

"get down and dirty quick cookie recipe" from a friend at work--

get a bag of rolo candies. make the kids unwrap them while you take i box of devil's food cakemix and put it in a bowl. add two eggs, and about 1/3 -1/2 cup oil. heat up your oven to 350.

flatten a lump of the resulting dough in your hand, wrap it around a rolo (if the kids left any) , and put it on a cookie sheet. when/if you have enough left to fill the sheet, put it in the oven for about 8 minutes. take out the cookie sheet, and let them cool for a little while. use a thin spatula or pancake turner to get them off the sheet, and serve them up. they are rich and chewy, and have that lovely chocolatey carmel center. they aren't brownies--but hey--it's chocolate! (i'm going to try it without the rolos, just to see if it will work for that, too. i think if i flatten it just a little, and bake it, it will be more brownie-like...and maybe a few chocolate chips for good measure in the dough, too... ) it's a rainy day. time to experiment!!

KarenBarnes

I have a favorite from Hershey's Homemade cookbook that I always use and the family loves! It is called Oatmeal Brownie Drops. PM me and I'll share the recipe! If you want the cookbook I saw it listed between $1 and $7. I use it a lot!

Dkm

1 pkg brownie mix with syrup pouch
1 1/2 cups quick oats
1 cup chopped nuts

Prepare brownie mix as directed on pkg. Add oats and nuts. Mix until well blended. Cover and let stand for 30 mins for oats to absorb liquid. Drop by rounded tablespoons 1 1/2 inches apart on lightly greased baking sheet.

Bake 350 for 10-12 mins.

caspharm

I have a book called "The Brownie Experience" and it has about 100 great recipes. My husband's favorite is the "Deep Dark Espresso" brownies made with instant espresso.

You would have to go to ebay (there are two listed right now) or Amazon to get it, but it's a great book.

fishnlady

I saved this a long time ago from some site I can't remember the name of but this is a very old recipe (heirloom).
Here is the exact copy of the entry:

This is my favorite cookie recipe of all time. When I was about 11, a million or so years ago, my Grandmother's friend made these. One day, I asked her for the recipe. She said, ""Oh, I don't have a recipe. I just put the stuff in the bowl until it looks right. If I remember, I'll try to measure and write it down for you the next time I make them."" I was amazed! No recipe! Wow! She did remember and here it is. We call them Brownie Cookies, because they are more cake-like than most cookies.

Brownie Cookies

6 cups flour
1 teaspoon baking soda
3 heaping T cocoa

In a separate dish Beat
1 cup shortening
2 cups brown sugar -
beat in with shortening & Add
4 lg. eggs
and keep on beating Add a little honey (optional) add dry ingredients to moist ingredients. To that add
1 can evaporated milk and at least
1 teaspoon vanilla.
In a separate bowl add
1 small package chocolate chips
1/2 box raisins
Grind
1 cup nuts
1 dozen maraschino cherries and some juice
Mix into dough.
Drop on greased cookie sheet.
Bake at 375 F about 10 - 15 minutes.
Makes a lot!

Keep in mind she approximated. Sometimes I have to add more flour. Now that I have been cooking for awhile, I have adopted some of her style and just pour in vanilla and dump in a bunch of chocolate chips, etc.
___________________

You can omit the raisins, nuts or cherries if you want.

fishnlady

Here is another brownie cookie I saved long ago.


Brownie Roll-Out Cookies



3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa (I used the “good” stuff–Droste or Galler–but I can assure you that my mother only used Hershey’s growing up, so your choice)

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.

Luscious Marilyn

Thank you every one for so many recipes, cookbook suggestions etc. I will try all of them and add more inches to my hips. Just today, we were at Sam's and I never thought to check the cookies, my loss.