Official Scooby Snack (From the Kitchen of Shaggy)

"I have never tried these but just love the novelty of having this recipe, so I thought I would pass it on to a braver soul then myself!"
 
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photo by FieSoerensen photo by FieSoerensen
photo by FieSoerensen
photo by FieSoerensen photo by FieSoerensen
Ready In:
30mins
Ingredients:
8
Yields:
24 cookies

ingredients

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directions

  • Preheat oven to 350°F
  • Combine all ingredients in a large mixing bowl.
  • If there is not enough liquid to mix all the ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients.
  • Taste batter before cooking and adjust amount of sugar to your liking.
  • Place on a lightly greased cookie sheet and bake for 8-12 minutes, depending on how large you made your cookies.
  • Can be cooked for a shorter time for chewier cookies, or longer for a drier, crisp cookies.

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Reviews

  1. I forgot to taste the batter to make sure it was the right amount of sugar I wanted. long story short the sugar amount was dull so I put the cookies in a zip locked bag with confectionery sugar and it tasted great! Thank you for the recipe.
     
  2. I feel like how the other user 'Nyteglori' says.. - Ok, but nothing outstanding. I also tweaked the recipe a bit for my liking (watch under 'tweaks), but not that I think it made a huge difference.. I also left out 'the herbs', - and maybe that would have changed it a bit..? I think I was hoping for a bit more 'crunchy snack' like crackers or something.. I also made them smaller and ended up with like 70 or something.. When they're done - put them in the freezer for awhile to get a more crunchy snack - It made them alot better!
     
    • Review photo by FieSoerensen
  3. These were ok - nothing really outstanding but then I left out the "medicinal herbs" The cookies were moist but they kept falling apart.
     
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Tweaks

  1. Firstly - I don't eat/drink dairy, so instead of the two eggs I used potato flour mixed with a bit of water. Then I used like 4 dl. of almond milk And I think I added somewhat up to 1 dl more sugar. (I didn't have walnut extract, so I used real chopped walnuts) Also I used vanilla extract instead of real vanilla bean.. The photo shows how my dough looked before I put milk in..
     
    • Review photo by FieSoerensen

RECIPE SUBMITTED BY

<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
 
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