Blue Ribbon Chocolate Chip
Cookies
1 1/2 c Flour 1 ts Baking soda
1 ts Cinnamon
1 c Butter
1/2 c Lt brown sugar
1 c Sugar
1 Egg
1 ts Vanilla
1 1/2 c Rolled oats
1 c Semisweet chocolate chips
Mix together flour, baking soda and cinnamon. Beat together buttter, brown
sugar and sugar at med speed til light and fluffy. beat in egg and vanilla at
low speed, beat in flour mixture til blended. fold in oats and chips. cover
with plastic wrap, chill for 1 hr. Preheat oven to 350. Grease 2 baking sheets.
Shape dough into 1" balls. Place cookies, 2" apart on sheets. flatten
each cookie slightly. Bake until lightly browned around edges 10-12 mins.
The
Chewy Chocolate Chip
2 c Butter
2 c Sugar (granulated, -white)
2 c Brown sugar -(dark brown)
4 lg Eggs
2 ts Vanilla extract
4 c Flour (sift -before measuring)
5 c Rolled oats (oatmeal), -powdered finely
1 ts Salt
2 ts Baking soda
2 ts Baking powder
24 oz Chocolate chips
8 oz Chocolate bar, -finely grated
3 c Chopped nuts
Preheat oven to 375 degrees F. Cream together the butter and the sugars.
Sift together flour, oatmeal, salt, baking soda, baking powder and shredded
chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix all
ingredients together. Mix chocolate chips and nuts into mixture. Drop by onto
ungreased cookie sheet in small drops. Bake 6 minutes or until done.
Chocolate Cookie Decadence Recipe
2 tb coffee liquer
2 oz Unsweetened chocolate
4 oz Bittersweet chocolate
3 tb Butter
1/2 cup Flour
1/4 ts Baking powder
1/4 ts Salt
1/8 ts Cinnamon
1/2 ts Freshly ground black pepper
2 Eggs; room temperature
3/4 c Sugar
2 ts Vanilla
1 c Chocolate chips
Preheat over to 350F. Line cookie sheets with parchment paper. Warm liquer
in saucepan over low heat. Combine the unsweetened and bittersweet chocolates
and the butter in a saucepan and melt over low heat, stirring frequently. Set
aside to cool.
Combine the flour, baking powder, salt, cinnamon, cracked pepper in a small
bowl; stir to blend. Beat the eggs and sugar until pale and thick, about 5
minutes. Add the vanilla and melted chocolate, stir to combine. Fold in the
flour mixture. Gently stir in the chocolate chips. (The dough will be loose. )
Drop by spoonfuls onto lined cookies sheets. Bake 8-10 minutes, until the tops
are shiny and the cookies slightly puffy. Let cool 5 minutes before
transferring to racks to cool completely.
Best Chocolate Cookie
1 c Butter
1 1/2 c Sugar
2 Eggs
2 ts Vanilla
2 c All-purpose flour
2/3 c Cocoa
3/4 ts Baking soda
1/4 ts Salt
2 c Semi-sweet chocolate chips
Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and
vanilla until light and fluffy. Stir together flour, cocoa, baking soda and
salt; add to butter mixture. Stir in chocolate chips. Drop by rounded
teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or just until
set. Cool slightly; remove from cookie sheet to wire rack.
Low Fat Spice Recipe
1 3/4 c Whole wheat flour
1 c Unbleached flour
1 c Brown sugar; packed
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves
1/2 ts Baking soda
1/4 ts Salt
1/4 c Margarine; softened
1/4 c Fat-free spread; softened
1 Egg white; whipped
1 ts Vanilla
1/2 c Fat-free sour cream
Preheat oven at 350F. Prepare baking
sheets with cooking spray. In a mixing bowl, combine flours, sugar, cinnamon,
nutmeg, ginger, cloves, baking soda, and salt. In another mixing bowl, combine
margarine, spread, egg white, vanilla, and sour cream. Mix dry ingredients with
wet ingredients just until moistened.
Cover and chill overnight. On a heavily floured surface (dough will be slightly
sticky that's why more flour is needed), roll dough 1/8" thickness. Using
a 2 1/2 " cutters, cut dough into desired shapes. Arrange 1" apart on
prepared baking sheet. Bake for 12 to 15 minutes and until lightly browned.
Amazing
Oatmeal Cookies
1 lb Pitted dates
2 c Water
1/3 c Tahini (Old Fashioned Peanut Butter May be substituted)
1 c Wheat germ
9 c Old fashioned rolled oats
2 ts Baking powder
2 ts Baking soda
1/2 ts Salt
2 1/2 ts Vanilla
2 c Chopped Nuts
2 1/2 c Raisin
Heat over to 350F. Chop dates in foor processor. Add part or all of the
water and blend until dates are pureed. Pour puree and any remaining water into
a very large mxing bowl. Add peanut butter and blend well. Add wheat germ,
oats, baking powder, baking soda, and salt and blend well. Add vanilla while
beaters are mixing the dough. Slowly blend in nuts and raisins. Batter will be
very stiff. Blend until all ingredients are evenly distributed. Drop onto
non-stick sprayed cookie sheet and flatten with a floured fork. These cookies
won't spread so may be baked close together. Bake 12 to 15 minutes. Store in
refrigerator.
Grandma's Recipe for Oatmeal
Cookies
1 1/2 c Sifted all-purpose flour
1 ts Soda
1 ts Salt
1 1/2 ts Cinnamon
1/2 ts Nutmeg
3/4 c Shortening; soft
1/2 c Granulated sugar
1 c Brown sugar, firmly packed
2 Eggs
1/4 c Milk
3 c oats, uncooked -- (quick or old-fashioned)
1 c Raisins
Preheat oven to 375F. Sift together flour, soda, salt and spices into bowl.
Add shortening, sugars, eggs and milk. Beat until smooth, about 2 minutes. Stir
in oats and raisins. Chill dough about 1 hour. Roll out on lightly floured
board or canvas to 1/4-inch thickness. Cut with floured 3-inch round cutter.
Place on greased cookie sheets; sprinkle lightly with sugar. Bake 12 to 15
minutes.
Recipe for Easy Peanut Butter
Cookies
1- 14 oz Sweetened condensed milk
1 Egg 2 c Biscuit baking mix
3/4 To 1 cup peanut butter
1 ts Vanilla
Granulated sugar
Preheat oven to 350 F. In large mixer bowl, beat sweetened condensed milk,
peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill
at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart
on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or till
lightly browned (do not overbake!). Cool. Store tightly covered at room
temperature.
Chewy Cookies - Peanut
Butter
2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 1/4 Cups. dark brown sugar, -firmly packed
1 1/4 c White sugar
1 c butter, softened
3 Eggs
1 c Creamy peanut butter
2 ts Vanilla
Preheat oven to 300 F. In a medium bowl, combine flour, soda and salt. Mix
well with a wire whisk. In a large bowl blend sugars using an electric mixer
set at medium speed. Add butter and mix to form a grainy paste, scraping the
sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed
until light and fluffy. Add the flour mixture and mix at low speed until just
mixed. Don't overmix. Drop by rounded tablespoons onto an ungreased cookie
sheet, 1 1/2" apart. With a wet fork gently press a crisscross pattern on
top of cookies. Bake for 18-22 minutes til cookies are slightly brown along
edges. Transfer immediately to cool surface with a spatula.
Easy
Recipe - Christmas Cookies
3/4 c Sugar
1/2 c Melted butter
2 Eggs beaten
1 ts Vanila
2 c Sifted flour
1 ts Cream of tartar
1/2 ts Baking soda
1/2 ts Salt
Preheat oven to 375F. Grease cookie sheets. In large bowl, cream sugar and
shortening well. Stir in beaten eggs and vanila. Sift and mix dry ingredients
and add to butter mixture, blending well. Chill. Turn on to lightly floured
surface and roll to 1/8 inch thickness. Cut with floured cookie cutters. Before
baking, sprinkle colored sugar on to the cookies. (To make the coloured sugar,
place white granulated sugar into a small jar, add a few drops of food
colouring, cover jar tightly, with lid, and then give it all a good shake).
Place your cookie shapes onto cookie sheets. Bake for10 to 12 minutes.
No Fail
Shortbread
1 lb butter
1 C Icing sugar
1/2 C Cornstarch
3 C All purpose flour
Preheat oven to 325F. Beat all ingredients in very large bowl until light
and fluffy. The dough will appear pebbly at first. Drop by teaspoonfuls onto
ungreased cookie sheet. Bake 10 - 15 minutes until golden glow. Cool slightly
before removing from cookie sheet.
Valentine Sugar Cookies
1 c Unsalted softened butter
1 1/2 c Confectioners sugar
1 Egg
1 ts Vanilla
1/2 ts Almond extract
2 1/2 c Flour
1 ts Baking soda
1 ts Cream of tartar
--------------------------FROSTING-------------------------------
8 oz Cream cheese, softened
2 c Confectioners' sugar
1/4 ts Vanilla
Milk
Food coloring as desired
Preparation time: 30 minutes Chilling time: 2 to 3 hours Cooking time: 7 to
8 minutes. Cream butter, sugar, egg, vanilla and almond extract in large mixer
bowl until light and fluffy. Beat in flour, baking soda and cream of tartar
until mixed. Divide dough in half. Cover and refrigerate dough 2 to 3 hours.
(Dough can be refrigerated up to several days; soften slightly before rolling
out.) Heat oven to 350 degrees. Have lightly greased baking sheets ready. Roll
out half of dough on lightly floured surface to almost 1/4 ~inch thick. Use
cookie cutters to cut out Valentine shapes. Place cookies 2 inches apart on
prepared baking sheets. Bake until light brown on edges, 7 to 8 minutes. Cool
on wire racks.
For frosting, beat cream cheese, sugar and vanilla in small bowl until
smooth. Beat in milk until spreading consistency. Add food coloring as desired.
Use frosting to decorate cookies. Let stand until frosting sets.
Slice
& Bake Refrigerator Cookies
1 3/4 c Flour
3/4 ts Salt
1/2 ts Baking powder
10 tb Butter (marg/short)
1 c Sugar
1 Egg
1 1/2 ts Vanilla
1 1/2 c Walnuts, or pecans, finely Chopped
Preheat oven to 350F. Combine flour, salt & baking powder. With an
electric mixer at medium-low speed, beat the butter & sugar until light
& fluffy. Beat in egg & vanilla. Reduce speed to low, beat in flour
mixture until just combined. Divide dough in half & shape each piece into a
log about 1" in diameter. Cover with plastic wrap, & twist the ends of
the wrap to force dough into a smooth cylinder. Refrigerate until almost firm
(about 30 min).
Spread about half the nuts on a work surface (a wide, 2" deep plastic
container works well, and is re-sealable afterwards for storage). Roll one log
in the nuts so that the entire surface is coated. Re-wrap & chill for at
least 30 min. Repeat with the other log. Heat oven to 350~. Cut the chilled
dough into slices about 3/8" thick. Put on ungreased baking sheets about
2" apart, & bake until edges start to brown, about 8-10 min.
Great
Pumpkin Cookies
2 c Butter
2 c Sugar
2 Eggs
2 c Cooked mashed pumpkin
2 ts Vanilla
5 c Flour
2 ts Baking powder
1 ts Baking soda
4 ts Cinnamon
1 ts Salt
2 c Raisins
2 c Chopped walnuts
Preheat oven to 375F. Cream together butter and sugar until smooth. Beat in
the eggs one at a time. Add the pumpkin and vanilla, blending well. In a
seperate bowl combine dry ingredients. Add to the creamed mixture, stirring
well. Mix in the raisins and nuts. Drop by spoonfuls onto greased cookie sheet
and bake for 10 to 15 minutes.
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