Chocolate Chip Cookies (A Family Favorite)

Difficulty: **

Mix:

• 2 sticks of butter
• 3/4 cup of sugar
• 3/4 cup of brown sugar (packed)
• 1 teaspoon vanilla
• 2 eggs

Add:

• 2 1/4 cups flour
• 1 teaspoon baking soda

Stir in:

• 1 package (12 oz.) chocolate chips

Method:

1. Preheat oven to 375 degrees.
2. Spray baking sheets with cooking spray.
3. Drop by spoonfuls onto the sheet.
4. Bake for 8-10 minutes.
   

Tips:

• Any kind of chips can be substituted - butterscotch, white chocolate, etc.
• For gooey cookies, check at 8 minutes and remove from oven when center is still soft.
• Let sit on the tray until they set.

Makes approximately 3 dozen medium cookies.

Chocolate Stacks

Ingredients:

1/4 cup of butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla, divided
2 ounces unsweetened chocolate, melted
1/2 cup flour
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
1 cup whipping cream, or Cool Whip
1/4 cup of powdered sugar

Method:

1.  Cream together butter, sugar, egg and 1/2 teaspoon of vanilla.

2.  Melt chocolate by one of two methods.  If you have a double boiler, place water in the bottom portion and boil water.  Put chocolate in upper portion and set on bottom saucepan.  Stir chocolate as it melts.  Or in the microwave, use a microwave safe bowl.  Place chocolate in bowl and microwave at 50% for 1 minute.  Stir.  Microwave again at full power for 30 seconds.  Add 30 second intervals until melted.  If consistency of chocolate seems dry, add scant amounts of vegetable oil until thickness improves.

3.  Add chocolate to butter mixture and mix thoroughly.

4.  Add the flour and salt and mix until well blended.

5.  Fold in the nuts, if desired.

6.  Drop by teaspoons on sprayed cookie sheet.  Bake at 350 degrees for 10 minutes.  Cool.

7.  Whip 1 cup of whipping cream with 1/4 cup of powdered sugar and 1/2 teaspoon vanilla.  (May also use Cool Whip.)

8.  Use whip cream to frost cookie, then stack with another.  Can make 2 or 3 cookie stacks, as desired.

9. Store in an airtight container in refrigerator.

Corn Flake Chocolate Chip Cookies

Ingredients:

1 1/2 cups butter or margarine (3 sticks)
1 cup sugar
3/4 cup dark or light brown sugar
1/4 hot water
1 egg
1 teaspoon vanilla
3 1/3 cups of flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (6 ounces) semi-sweet chocolate chips
1 1/2 cups corn flakes

Method:

1. Mix butter and sugars together until smooth. Add hot water, egg, and vanilla and blend.
2. Add in flour, baking powder and salt. Mix until well blended.
3. Using a spoon, add in corn flakes and chocolate chips.
4. Drop by spoonfuls on a cookie sheet.
5. Back at 375 degrees for 5-8 minutes. Remove with centers still a tad gooey for softer cookie.

Cream Cheese Layered Bars

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup of sugar
1/3 cup of margarine, melted
1 8-0unce package cream cheese, softened
1/2 sugar
1 egg
3/4 cup flaked coconut
3/4 cup chopped nuts
1 6-ounce package semi-sweet chocolate pieces

Method:

1.  Spray bottom of 13 x 9 baking pan with cooking spray.  Combine crumbs, sugar and margarine and press into bottom of the pan. Bake at 350 degrees for 5 minutes.  Remove from oven and cool slightly.

2.  In a medium size bowl, combine cream cheese, sugar and egg.  Mix until well blended.  Spread over cooled crust.

3.  Spread remaining ingredients over top, pressing lightly into cream cheese.

4.  Bake at 350 degrees for 25 to 30 minutes or until lightly browned.

5.  Cool and cut into bars.

Potato Chip Cookies

Ingredients:

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
2 cups oatmeal
2 cups crushed potato chips
1 cup chopped nuts (optional)

Method:

1.  Cream butter and sugars.  Add eggs and vanilla.
2.  Add flour and soda and beat until smooth.
3.  Crush 2 cups of potato chips by method of your choice.
4.  Add oatmeal, potato chips and nuts to batter and mix thoroughly.
5.  Bake at 375 degrees for 10 to 12 minutes.

Tips:

1.  Can also add chocolate chips, dates, freeze-dried fruit, or raisins for variety.

Jubilee Jumbles

Difficulty: *

Ingredients
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup undiluted evaporated milk
1 teaspoon soda
1 teaspoon salt
2 3/4 cups flour
1 cup of walnuts, chopped (optional)

Heat oven to 375 degrees and spray cookie sheets with cooking spray. Mix butter, sugar, eggs, and vanilla and mix well. Stir in evaporated milk. Add flour, soda, salt. Blend in nuts. Drop rounded tablesoons on baking sheet. Bake about 10 minutes. Frost with Burnt Butter Glaze

Burnt Butter Glaze
Heat 2 tablespoons butter until melted and golden brown.
Beat in 2 cups of powdered sugar and 1/4 cup undiluted evaportated milk
Tint with food coloring if desired.

Snickerdoodles

Difficulty: *

Ingredients:
1 1/2 cups sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400 degrees and spray cookie sheets with cooking spray. In a large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cream of tartar, baking soda and salt; mix well. Refrigerate dough for about 30 minutes. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar and cinnamon mixture and place 2 inches apart on cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until set. Immediately remove cookies from cookie sheet to cooling rack or paper towel.

Best Oatmeal Cookies

Difficulty: *

Ingredients:
1 1/4 cups margarine (2 1/2 sticks)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick oats

Heat oven to 375 degrees and spray cookie sheets with cooking spray. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add flour, baking soda, salt, and spices and mix well. Stir in oats. Drop by rounded tablespoonfuls onto cookie sheet and bake for 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cook 1 minute on cookie sheet before removing. Store in a tightly covered container or they will get hard.

Rolled Sugar Cookies

Difficulty: **

Ingredients:
1 cup of sugar
1 cup of margarine or butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups of flour
1 1/2 tsps baking powder
1/2 tsp salt

In a large bowl, combine sugar, margarine, milk, vanilla, and egg; blend well. Stir in flour, baking powder and salt. Mix well. Cover bowl and refrigerate for one hour for easier handling.

Heat over to 400 degrees. On a lightly floured surface, roll dough, a third at a time, to 1/8 thickness. Cut with floured cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5 to 9 minutes or until the edges are brown. Frost cookies with recipe below. Add sprinkles, if desired.

Frosting:
2 tsps butter, melted
2 cups powdered sugar
add milk to desired consistency
3 drops of food color to tint frosting

Rosette Cookies

Difficulty: ***

An old world favorite and easy to make, but requires small, iron waffle molds to be made.

Ingredients:

2 eggs, slightly beaten
2 tsp. sugar
1 cup milk
1 cup sifted flour
1/4 tsp. salt
1 Tablespoon lemon extract, vanilla, brandy, anice, rum or maple flavoring, your choice

Add sugar to eggs, then add milk. Sift flour with salt. Stir into egg mixture and beat until smooth. Should be the consistency of whipping cream. Add flavoring.

1. Heat oil in deep fat fryer, or place two inches of oil in a deep frying pan and heat until water sizzles with flicked into it... about 375 degrees if using a thermometer.

2. Pour batter into a flat loaf pan for easier access.

3. Attach mold to handle and immerse in hot oil until thoroughly heated. Lift out and bloat off excess oil with a paper towel. Be care not to burn yourself.

4. Dip iron into batter ONLY TO THE DEPTH OF THE MOLDS. Avoid getting batter on top of the mold.

5. Immerse molds into hot oil, covering completely.

6. When Rosettes are delectate brown, life iron out, allowing excess oil to drip back into fryer.

7. To remove Rosette cookie from the iron, gently tap on the top of the mold with a spoon.

8. Before making additional rosettes, reheat iron as necessary.

Tips:
* For crisper rosettes, refrigerate batter, covered, at least 2 hour before using.
*If excess batter adheres to the top of mold, fray as usual, then gently remove excess with a knife.
*If batter will not adhere to mold, oil may be either too hot or too cold. Check with a thermometer and adjust accordingly.
*If first rosette cookies are not crisp, thin batter with a little milk, and check temperature of oil.

Cool with the more open side down on rack or paper towel. Layer cookies no more than three deep in airtight container. May be frozen. To recrisp, heat in a 300 degree oven for 3-5 minutes.

Toppings:
When cool, sprinkle cookies with confectioners sugar or cinnamon-sugar combination.

Ranger Cookies

Difficulty: *

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour*
1/2 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick oats
1 cup corn flakes
1/2 cup shredded coconut

Heat oven to 375 degrees and spray cookie sheets with cooking spray. Mix butter, sugar, brown sugar, eggs, and vanilla until well blended. Add flour, soda, baking powder, salt. Stir in oats, corn flakes and coconut by hand. Drop by rounded teaspoonfuls two inches apart onto baking sheet. Bake 9 to 11 minutes or until set, but not hard. Cool about 3 minutes on baking sheet before removing.

Tips:
*If using self-rising flour, omit, soda, baking powder and salt.

Peanut Butter Cookies

Difficulty: *

Ingredients:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 margarine or butter, softened
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 375 degrees and lightly coat cookie sheets with cooking spray. In large bowl, beat sugar, brown sugar, and margarine until light and fluffy. Add peanut butter, milk, vanilla and egg, blend well. Lightly spoon flour into measuring cup; level off; Stir in flour, baking soda and salt; mix well. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Check at around 8 minutes to be sure they haven't browned and then hardened. Cookies are done when still slightly soft and light golden brown.

Celtic Spiral Cookies

Difficulty: **

1-1/4 cups butter, softened
1 cups packed brown sugar
1/2 cups sugar
2 eggs
1/2 tablespoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 squares unsweetened chocolate, melted and cooled
green food coloring

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Divide dough in half. Tint one portion green. Stir chocolate into other portion. Wrap each portion in plastic wrap; chill for one hour.

1. For spiral cookies, divide chocolate and green portions in half. Roll out each portion between waxed paper into a 9 x 6 inch rectangle. Refrigerate for 30 minutes. (Repeat for remaining portions.)

2. Remove waxed paper; place one green rectangle over a chocolate rectangle and trim if necessary. (Repeat for remaining portions or reverse colors if desired.)

3. Roll up tightly jelly-roll style, starting with the long side. Wrap in plastic and chill for two hours. Repeat.

4. Unwrap and cut spiral doughs into 1/2-inch slices. Place one inch apart on ungreased baking sheets. Bake at 375 for 10 minutes. Remove to wire racks to cool.

Yield: 3-1/2 dozen spiral cookies.

You Can Cook: Sugar Cookies

Technically, this post should be called "You Can Bake," but after a week where you've mastered two new main dishes and two yummy sides, it's time to reward yourself with a little baking. And there is no cookie easier to bake than sugar cookies!

Difficulty: *

Ingredients:

• 1 c. butter
• 1 c. sugar
• 1 egg
• 1 tsp. vanilla extract
• 2 tsp. baking powder
• 2 3/4 c. flour

Method:

1. Using either a brisk stirring motion or a hand blender set to medium, cream butter and sugar.
2. Using a spatula, gradually add in egg, vanilla, baking powder and flower. Fold until smooth.
3. Using a method below, prepare cookie and then bake for 8 to 10 minutes at 400.
   

Cookie Options:

• Roll out dough on a floured surface. Use cookie cutters to cut desired shapes.
• Instead of rolling, simply pull off small pieces and form into a ball.

Peanut Butter Kiss Cookies

Difficulty: *

1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar

Blend. Then add,

2 Tablespoons milk
1 teaspoon vanilla
1 egg

When blended, mix in:

1 3/4 cups flour
1 teaspoon baking soda

Heat oven to 375 degrees. Spray cookie sheets with Pam. Shape dough with your hands into 1 inch balls and place on cookie sheet. Use a fork to lightly press a criss cross shape on each cookie. Be careful not to flatten completely. Bake for 8-10 minutes. Remove from oven when center is still soft and press one Hershey's kiss to the top of cookie. Allow to cool.

Swedish No Bake Cookies

Difficulty: **

Ingredients:
2 cups sugar
1/2 cup milk
3 Tablespoons Cocoa
1/2 tsp salt
1/2 cup shortening (not butter)

Mix ingredients together and bring to a boil. Heat thoroughly but do not overcook.
Remove from heat and add:

3 cups of quick oatmeal
1/2 cup nuts, optional
1 cup coconut, optional
1 teaspoon vanilla

Drop mixture by spoonfuls onto waxed paper until set and cool.

MONSTER Cookies

Difficulty *

Ingredients
1 - Dozen Eggs
2 - Pounds of Brown Sugar
4 - cups Granulated Sugar
1 - Tbsp. Vanilla
1 - Tbsp. Corn Syrup
8 - tsp. Baking Soda
1 - Pound Margarine
3 - Pounds Peanut Butter
18 - cups Oatmeal
1 - Pound Chocolate Chips
1 - Pound M & M's Candy


Mix all ingredients in the order given. Place on a cookie sheet with a large spoon or ice cream scoop. Bake at 350 degrees for 14 minutes. Remove cookie sheet from oven and let set 5 minutes before removing cookies to a cooling rack. This recipe makes a huge amount of cookies makes approximately 5 dozen 8" cookies). It is recommended to cut this recipe in half. Good recipe for bake sales.

Oops Brownies

Difficulty: **

Ingredients:

• 1 cup butter or margarine, softened
• 2 cups sugar
• 4 eggs
• 1 1/2 cup self-rising flour
• 1/2 cup baking cocoa
• 1 cup chopped pecans
• 1 jar (7 ounces) marshmallow cream

Frosting:

• 1/2 cup butter or margarine, softened
• 3 3/4 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 1 tablespoon vanilla extract
• 4 tablespoons milk, more if needed
• 1 cup chopped pecans

Method:

1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour and cocoa; gradually add to creamed mixture.
4. Fold in the pecans.
5. Fold in the the marshmallow cream to the batter.
6. Transfer to a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 F for 43 to 48 minutes or until a toothpick inserted near the center comes out clean. Cool completely (cake will fall in the center).
7. For frosting, in a mixing bowl, cream butter.
8. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency.
9. Fold in pecans.
10. Spread over cooled brownies. Store in the refrigerator.

Serves 1 - 20 - depends if you want to share!