I took this recipe from Twitter. @CookiesRecipes (www.bestcookierecipe.net) I have a scale so I weighed the 4 ounces of the instant vanilla pudding mix and it works out to be 3/4 cup. With my first batch of cookies I rolled exactly a 1″ ball and slightly flattened them. I cooked them for 8 minutes. The cookies came out too small and the bottoms were really brown. In the next batch, I made the cookies larger by 1/2″ and I really flattened them with my hand and they turned out way better. I’m not sure if they taste like the Subway version. (I may have to get some taste testers) I’d make these again regardless if they taste the same or not….these cookies are really good.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar, packed
4 ounces instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips
1 cup chopped macadamia nuts
1. Preheat oven to 375 degrees.
2. Combine flour and baking soda and set aside.
3. Blend together butter, sugars and pudding mix until smooth and creamy.
4. Add eggs and vanilla and beat well. Gradually add flour mixture to butter mixture.
5. Fold in chocolate chips and nuts.
6. Roll mixture into 1″ balls and flatten slightly.
7. Place balls onto ungreased cookie sheet.
8. Bake for 8 to 10 minutes.
9. Remove from oven and place on wire rack to cool.
Another great nut recipe! I used a mixture of almonds, pecans, and peanuts. I used cranberries and apricots as the fruit. This recipe is taken from Canadian Living magazine December 2011. It makes about 6 1/4 cups.
1/3 cup granulated sugar
2 tbsp light corn syrup
2 tbsp water
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp kosher salt
1/4 tsp chipotle chili powder
3 cups mixed nuts (such as almonds, and walnut and pecan halves)
3 cups mixed dried fruit (such as cranberries, apricots and pears)
1. In a saucepan, bring sugar, corn syrup, water, cinnamon, ginger, salt and chili powder to boil; boil for 1 minute. Stir in nuts to coat.
2. Spread on greased or parchment paper-lined baking sheets, separating with fork. Bake in 350F oven, stirring once, until golden and bubbly, 12 to 15 minutes. Separate with fork and let cool completely. Transfer to large bowl; stir in fruit.
You HAVE to make these!! I am giving them as a hostess gift on Christmas Eve, but I wish I was keeping them all! This recipe was taken from a food blog called Culinary in the Desert.
1 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg white
3 tablespoons Kahlua
4 cups pecan halves
1. Preheat oven to 325F
2. In a small bowl, whisk together sugar, cinnamon and salt.
3. In a large bowl, whisk together egg white and Kahlua. Add pecans and stir well to combine.
4. Sprinkle half the sugar mixture on top and mix well. Pour the rest of the sugar on top and stir until completely combined. Scoop the mixture onto a large baking sheet lined with foil and coated with nonstick spray. Spread the pecans to an even single layer.
5. Bake until pecans are lightly toasted and browned, stirring every 10 minutes, about 20 to 25 minutes total. Remove from the oven and scoop the hot pecans onto wax or parchment paper to cool completely.
Your house smells so good after making these spiced nuts! The recipe is from Company’s Coming Appetizers edition by Jean Pare.
1 egg white, slightly beaten
2 cups mixed nuts
6 tbsp granulated sugar
1 tbsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1 cup raisins
1/2 tsp salt
1. Beat egg white until smooth consistency. Add nuts. Stir to coat each nut.
2. Mix sugar, cinnamon, nutmeg and cloves together in small container. Stir into nut mixture. Spread on baking sheet. Bake in 325F oven for about 20 minutes stirring 2 or 3 times.
3. Remove from oven, stir in raisins and salt right away. Allow to cool. Store in covered container. Makes 3 cups.