Mixing up your traditional cookie dough recipe!

nontraditional-cookies

CHICOPEE, Mass. (Mass Appeal) – We all love the traditional chocolate chip cookie, but what if we made it better and added some extra treats? David Coon, Co-Owner of Hot Oven Cookies showed us how to make three different cookies.

1. Dark Chocolate Sea Salt and Pumpkin Cheesecake stuffer (stuffed cookie)

Ingredients:

  • I batch Dark Chocolate & Sea Salt Chip cookie recipe
  • 1/2 of a baked Pumpkin Cheesecake(cold)
  • Caramel candies

Directions:

  • Take 4 oz of cookie dough, make an indent, and fill with a piece of COLD cheesecake and 2 Rolos/Chocolate Caramel Candies
  • Fold dough over cheesecake.
  • Freeze pucks overnight.
  • Bake at 350 degrees for 14-16 minutes.

2. Oatmeal Blueberry supreme doubler (giant cookie)

Ingredients:

  • 1 batch Oatmeal Cookie Dough
  • Dark Chocolate Chips
  • Dried Blueberries
  • Sunflower Seeds
  • Pecans
  • Dessicated Coconut

 

Directions:

  • Fold all mix-ins into Oatmeal Cookie Dough
  • Portion dough in to 4 oz pucks.
  • Freeze pucks overnight.
  • Bake at 350 degrees for 14-20 minutes.

3. Apple Crisp Snickerdoodle

Ingredients:

  • 1 batch Creamy Sugar dough
  • 1 batch pre-made apple oat crisp, cold
  • 1 c sugar
  • 2T cinnamon

Directions:

  • Mix sugar and cinnamon in a bowl.
  • Fold the apple crisp into Creamy Sugar dough.
  • Portion dough into 4 oz. pucks.
  • Roll cookies in sugar mixture.
  • Freeze overnight.
  • Bake at 350 degrees for 14-17 minutes.

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