Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Thursday, December 20, 2012
Ginger cookies
Christmas Countdown 2012
3/4 cup butter
1 cup sugar
1/3 cup molasses
1 egg
2 1/3 cup flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Cream butter and sugar. Add molasses and egg and mix again. Add salt, soda, and spices. Mix well. Add flour and beat till thoroughly combined. Roll dough into balls (about 1"). Roll balls in sugar. Place on greased baking sheet and cook at 350 for 8-10 minutes, until tops begin to crack. Cool and serve.
Thursday, March 10, 2011
Chocolate Chippers
• 1 cup shortening
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/3 cups flour
• 1 tsp salt
• 1 tsp soda
• 2 cups chocolate chips
1. Bake 350°F for 15-20 min in Bread Pans or individual pans.
2. Top with Vanilla Ice Cream right out of the oven and serve while still hot.
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/3 cups flour
• 1 tsp salt
• 1 tsp soda
• 2 cups chocolate chips
1. Bake 350°F for 15-20 min in Bread Pans or individual pans.
2. Top with Vanilla Ice Cream right out of the oven and serve while still hot.
Oreo Cookies
Dough:
• 1 devils food cake mix
• ¾ c shortening
• 2 eggs
Frosting:
• 1 lb powder sugar
• 8 oz pkg cream cheese
• ½ c butter
• ½ tsp vanilla
Cookies:
1. Mix cake mix, shortening, and eggs together.
2. Using a large melon baller, scoop balls out and place on cookie sheet.
3. Bake at 350°F for 8-10 min.
4. Cool on cooling racks. Place frosting between 2 cookies.
Frosting:
1. Mix butter and cream cheese together, add powder sugar, and vanilla.
2. Beat until smooth.
• 1 devils food cake mix
• ¾ c shortening
• 2 eggs
Frosting:
• 1 lb powder sugar
• 8 oz pkg cream cheese
• ½ c butter
• ½ tsp vanilla
Cookies:
1. Mix cake mix, shortening, and eggs together.
2. Using a large melon baller, scoop balls out and place on cookie sheet.
3. Bake at 350°F for 8-10 min.
4. Cool on cooling racks. Place frosting between 2 cookies.
Frosting:
1. Mix butter and cream cheese together, add powder sugar, and vanilla.
2. Beat until smooth.
Rolo Cookies
• 2 ¾ c flour
• 1 tsp baking soda
• 1 c brown sugar
• 2 tsp vanilla
• 48 Rolos (Kisses, etc)
• ¾ c cocoa
• 1 c sugar
• 1 c butter
• 2 eggs
Directions
1. Heat oven to 375°F.
2. In small bowl combine flour, cocoa, and baking soda; blend well.
3. In large bowl beat sugar, brown sugar, and butter until light and fluffy.
4. Add vanilla and eggs and beat well.
5. Add flour mixture and blend well.
6. For each cookie, get 1 Rolo and shape about 1 Tbs of dough around it; covering completely. I flour my hand and the tablespoon to prevent dough from sticking.
7. Place on ungreased cookie sheet and bake 7 - 10 min or until cookie is slightly cracked. Makes 4 dozen.
8. *For Rolo cookies that are not chocolate, replace 3/4 c cocoa with 3/4 c extra flour.
• 1 tsp baking soda
• 1 c brown sugar
• 2 tsp vanilla
• 48 Rolos (Kisses, etc)
• ¾ c cocoa
• 1 c sugar
• 1 c butter
• 2 eggs
Directions
1. Heat oven to 375°F.
2. In small bowl combine flour, cocoa, and baking soda; blend well.
3. In large bowl beat sugar, brown sugar, and butter until light and fluffy.
4. Add vanilla and eggs and beat well.
5. Add flour mixture and blend well.
6. For each cookie, get 1 Rolo and shape about 1 Tbs of dough around it; covering completely. I flour my hand and the tablespoon to prevent dough from sticking.
7. Place on ungreased cookie sheet and bake 7 - 10 min or until cookie is slightly cracked. Makes 4 dozen.
8. *For Rolo cookies that are not chocolate, replace 3/4 c cocoa with 3/4 c extra flour.
Toll-House Pies
• 30 graham cracker crusts• 3 sticks margarine
• 4 eggs
• 1 1/3 cups sugar
• 1 1/3 cups brown sugar
• 1 cup flour
• 2-12 ounce packages chocolate chips
• 2 ½ cups chopped nuts
1. Melt margarine for 1 minute.
2. Let stand in microwave for 15 minutes.
3. After 15 minutes beat in eggs one at a time.
4. Add the rest of ingredients in the order listed.
5. Bake at 325°F for 37 minutes.
Chocolate Almond Cookies
• 1 cup butter
• 1 cup sugar
• 1 egg
• ½ tsp almond
• ½ tsp vanilla
• 2 cups flour
• ½ cup cocoa
• ½ tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt
Directions
1. Mix dough until smooth.
2. Roll into balls and roll in sugar.
3. Place on greased baking sheet and press slightly with thumb.
4. Bake 350°F for 6 minutes.
5. Cookies will be very soft but set as they cool! Do not over bake.
Icing
Mix powdered sugar and milk into thin mixture. Add almond extract and drizzle over cookies.
• 1 cup sugar
• 1 egg
• ½ tsp almond
• ½ tsp vanilla
• 2 cups flour
• ½ cup cocoa
• ½ tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt
Directions
1. Mix dough until smooth.
2. Roll into balls and roll in sugar.
3. Place on greased baking sheet and press slightly with thumb.
4. Bake 350°F for 6 minutes.
5. Cookies will be very soft but set as they cool! Do not over bake.
Icing
Mix powdered sugar and milk into thin mixture. Add almond extract and drizzle over cookies.
Russian Tea Cakes
Mix together thoroughly:• 1 cup soft butter
• ½ cup sifted powdered sugar
• 1 tsp vanilla
Sift and stir in:
• 2 ¼ cups sifted flour
• ¼ tsp salt
• ¾ cup finely chopped nuts (pecans or walnuts)
1. Chill dough.
2. Roll into 1 inch balls.
3. Place on ungreased cookie sheet.
4. Bake till set at 400°F for 10-12 minutes, but NOT brown.
5. While still warm, roll in powdered sugar.
6. Cool then roll in again.
Buttermilk Sugar Cookies
• 5 1/3 cup flour
• 2 tsp baking powder
• 1 1/3 cup sugar
• ½ tsp salt
• 1 cup margarine (use 1 cube butter and 1 cube margarine)
• 3 beaten eggs
• 1 cup buttermilk
• 1 tsp soda
• 1 tsp vanilla
Cream Cheese Frosting
• 1 cube margarine
• 8 ounce cream cheese
• 2 pounds powdered sugar
• Canned milk to desired consistency
• ½ tsp vanilla
Directions
1. Mix soda and vanilla in buttermilk.
2. Mix eggs and margarine, add buttermilk.
3. Add sugar and mix well.
4. Add dry ingredients. If dough is too sticky or soft, add a little more flour.
5. Roll out on a pastry cloth that has been floured. No need to chill this dough!
6. Roll 3/8 to ¼ inch thick and cut out.
7. Bake at 375°F for 10 minutes.
• 2 tsp baking powder
• 1 1/3 cup sugar
• ½ tsp salt
• 1 cup margarine (use 1 cube butter and 1 cube margarine)
• 3 beaten eggs
• 1 cup buttermilk
• 1 tsp soda
• 1 tsp vanilla
Cream Cheese Frosting
• 1 cube margarine
• 8 ounce cream cheese
• 2 pounds powdered sugar
• Canned milk to desired consistency
• ½ tsp vanilla
Directions
1. Mix soda and vanilla in buttermilk.
2. Mix eggs and margarine, add buttermilk.
3. Add sugar and mix well.
4. Add dry ingredients. If dough is too sticky or soft, add a little more flour.
5. Roll out on a pastry cloth that has been floured. No need to chill this dough!
6. Roll 3/8 to ¼ inch thick and cut out.
7. Bake at 375°F for 10 minutes.
Coconut Chews
• ½ cup all-purpose flour
• ½ tsp baking powder
• 1/8 tsp salt
• 2 large eggs, at room temperature
• ½ cup sugar
• 2 tsp vanilla extract
• 3 ½ cup sweetened flaked coconut
Directions
1. Preheat oven to 350°F.
2. Line several baking sheets with aluminum foil and lightly butter the foil.
3. In a medium-size bowl, stir the flour, baking powder and salt.
4. In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color.
5. Beat in the vanilla extract.
6. Using a rubber spatula, stir in the flour mixture, then fold in the coconut.
7. Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies.
8. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown.
9. Place the baking sheet on a wire rack and cool for about 10 minutes.
10. Using a metal spatula, transfer the cookies to the wire rack and cool completely.
11. When cool, store the cookies in an airtight container.
• ½ tsp baking powder
• 1/8 tsp salt
• 2 large eggs, at room temperature
• ½ cup sugar
• 2 tsp vanilla extract
• 3 ½ cup sweetened flaked coconut
Directions
1. Preheat oven to 350°F.
2. Line several baking sheets with aluminum foil and lightly butter the foil.
3. In a medium-size bowl, stir the flour, baking powder and salt.
4. In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color.
5. Beat in the vanilla extract.
6. Using a rubber spatula, stir in the flour mixture, then fold in the coconut.
7. Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies.
8. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown.
9. Place the baking sheet on a wire rack and cool for about 10 minutes.
10. Using a metal spatula, transfer the cookies to the wire rack and cool completely.
11. When cool, store the cookies in an airtight container.
Chocolate Bliss Peanut Butter Cookies
• 1 package 8 oz semi sweet baking chocolate
• ¾ cup brown sugar
• ½ cup peanut butter
• ¼ cup butter, soft
• 2 eggs
• 1 tsp vanilla
• ½ cup flour
• ¼ tsp baking powder
• 1 package semi sweet squares or chunks
• 2 cup peanuts
Directions
1. Preheat oven to 350°F.
2. Microwave the chocolate squares for 2 minutes.
3. Add peanut butter, butter, eggs, vanilla, then add flour, and baking powder.
4. Stir in chopped chocolate and peanuts.
5. Drop by ¼ cupfuls and bake 13-14 minutes.
6. Cool 1 minute, then remove.
• ¾ cup brown sugar
• ½ cup peanut butter
• ¼ cup butter, soft
• 2 eggs
• 1 tsp vanilla
• ½ cup flour
• ¼ tsp baking powder
• 1 package semi sweet squares or chunks
• 2 cup peanuts
Directions
1. Preheat oven to 350°F.
2. Microwave the chocolate squares for 2 minutes.
3. Add peanut butter, butter, eggs, vanilla, then add flour, and baking powder.
4. Stir in chopped chocolate and peanuts.
5. Drop by ¼ cupfuls and bake 13-14 minutes.
6. Cool 1 minute, then remove.
Friday, March 4, 2011
Macaroons
• 2 2/3 cups firmly packed coconut
• 2/3 cup sugar
• ¼ cup flour
• 4 eggs whites
• 1 tsp vanilla
• 1 tsp almond extract (or use a bit less for milder flavor)
Directions
1. Preheat oven to 325°F.
2. Combine dry ingredients, then stir in the wet ingredients.
3. Form into balls, or just spoon (about 2 Tbs size) on to parchment paper or foil lined cookie sheets.
4. Bake until they are slightly browned on the outside. Varies with size of cookie, but about 15-20 minutes. Watch them the first time.
5. Can also dip ½ in melted chocolate.
• 2/3 cup sugar
• ¼ cup flour
• 4 eggs whites
• 1 tsp vanilla
• 1 tsp almond extract (or use a bit less for milder flavor)
Directions
1. Preheat oven to 325°F.
2. Combine dry ingredients, then stir in the wet ingredients.
3. Form into balls, or just spoon (about 2 Tbs size) on to parchment paper or foil lined cookie sheets.
4. Bake until they are slightly browned on the outside. Varies with size of cookie, but about 15-20 minutes. Watch them the first time.
5. Can also dip ½ in melted chocolate.
Classic Peanut Butter Cookies
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp baking soda
Directions
1. Cream together butter, peanut butter and sugars.
2. Beat in eggs.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
4. Stir into batter.
5. Put batter in refrigerator for 1 hour.
6. Roll into 1 inch balls and put on baking sheets.
7. Flatten each ball with a fork, making a criss-cross pattern.
8. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp baking soda
Directions
1. Cream together butter, peanut butter and sugars.
2. Beat in eggs.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
4. Stir into batter.
5. Put batter in refrigerator for 1 hour.
6. Roll into 1 inch balls and put on baking sheets.
7. Flatten each ball with a fork, making a criss-cross pattern.
8. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Painted Sugar Cookies
• 2/3 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp soda
• ¼ cup milk
• 1 tsp vanilla
• 4 cup flour
• ¼ tsp salt
Cookie Paint:
• 2 Tbs evaporated milk
• 3-5 drops of food coloring
Directions
1. Cream butter and sugar.
2. Beat in eggs.
3. Dissolve soda in milk.
4. Add to butter mixture.
5. Add vanilla.
6. Stir in flour and salt gradually.
7. Chill dough for 30 minutes.
8. Roll to 1/8” thickness and cut as desired.
9. Paint cookies before baking.
10. Bake at 375°F for 8-10 minutes.
• 1 cup sugar
• 2 eggs
• 1 tsp soda
• ¼ cup milk
• 1 tsp vanilla
• 4 cup flour
• ¼ tsp salt
Cookie Paint:
• 2 Tbs evaporated milk
• 3-5 drops of food coloring
Directions
1. Cream butter and sugar.
2. Beat in eggs.
3. Dissolve soda in milk.
4. Add to butter mixture.
5. Add vanilla.
6. Stir in flour and salt gradually.
7. Chill dough for 30 minutes.
8. Roll to 1/8” thickness and cut as desired.
9. Paint cookies before baking.
10. Bake at 375°F for 8-10 minutes.
Coconut Macaroons
• 14 ounce coconut flaked
• 14 ounce can sweet condensed milk
• 1 tsp vanilla
• 2 egg whites
• ¼ tsp salt
Directions
1. Beat egg whites till light.
2. Add mixture.
3. Bake two inches apart at 350°F for 25 minutes.
• 14 ounce can sweet condensed milk
• 1 tsp vanilla
• 2 egg whites
• ¼ tsp salt
Directions
1. Beat egg whites till light.
2. Add mixture.
3. Bake two inches apart at 350°F for 25 minutes.
Gingersnaps
• ¾ cup shortening
• 1 cup brown sugar
• ¼ cup molasses
• 1/4 tsp salt
• 2 ½ cups flour
• 2 tsp soda
• ½ tsp cloves
• 1 tsp cinnamon
• 1 tsp ginger
• 1 egg, well beaten
Directions
1. Mix ingredients.
2. Roll in balls and dip in sugar.
3. Press onto pan.
4. Bake at 375°F for 8-10 minutes.
• 1 cup brown sugar
• ¼ cup molasses
• 1/4 tsp salt
• 2 ½ cups flour
• 2 tsp soda
• ½ tsp cloves
• 1 tsp cinnamon
• 1 tsp ginger
• 1 egg, well beaten
Directions
1. Mix ingredients.
2. Roll in balls and dip in sugar.
3. Press onto pan.
4. Bake at 375°F for 8-10 minutes.
Monster Cookies
• 6 eggs
• 1 lb box light brown sugar (2 ½ cups, packed)
• 2 Cups granulated sugar
• ½ tsp salt
• ½ tsp vanilla extract
• 1 24 oz jar creamy peanut butter
• 1 cup butter, softened
• 8 oz M&M’s
• 4 tsp baking soda
• 9 cups quick-cooking oatmeal (not instant!)
Directions
1. Preheat the oven to 360°F.
2. Line cookie sheets with parchment paper or nonstick baking mats.
3. In a very large mixing bowl, combine the eggs and sugars. Mix well.
4. Add the salt, vanilla, peanut butter, and butter. Mix well.
5. Stir in the M&M’s, baking soda, and oatmeal. c
6. Drop by tablespoonfuls 2 inches apart onto the prepared cookie sheets.
7. Bake for 8 to 10 minutes. Do not over bake.
8. Let stand for about 3 minutes before transferring to wire racks to cool.
• 1 lb box light brown sugar (2 ½ cups, packed)
• 2 Cups granulated sugar
• ½ tsp salt
• ½ tsp vanilla extract
• 1 24 oz jar creamy peanut butter
• 1 cup butter, softened
• 8 oz M&M’s
• 4 tsp baking soda
• 9 cups quick-cooking oatmeal (not instant!)
Directions
1. Preheat the oven to 360°F.
2. Line cookie sheets with parchment paper or nonstick baking mats.
3. In a very large mixing bowl, combine the eggs and sugars. Mix well.
4. Add the salt, vanilla, peanut butter, and butter. Mix well.
5. Stir in the M&M’s, baking soda, and oatmeal. c
6. Drop by tablespoonfuls 2 inches apart onto the prepared cookie sheets.
7. Bake for 8 to 10 minutes. Do not over bake.
8. Let stand for about 3 minutes before transferring to wire racks to cool.
Chocolate Chocolate Chip Cookies
• 1 cup unsalted butter
• 1 ½ cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 2/3 cup unsweetened cocoa powder
• 1 cup chopped pecans
• 2 cups milk chocolate chips
Directions
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined-about 3 minutes. Add all the pecans and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your finger.
5. Bake for 11 minutes at 350°F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely.
• 1 ½ cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 2/3 cup unsweetened cocoa powder
• 1 cup chopped pecans
• 2 cups milk chocolate chips
Directions
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined-about 3 minutes. Add all the pecans and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your finger.
5. Bake for 11 minutes at 350°F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely.
Wednesday, February 23, 2011
Big Fat Chewy Chocolate Chip Cookies
2 cups flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
1 ½ cups chopped walnuts
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets and garnish them with walnuts. Cookies should be about 3 inches apart.
4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
1 ½ cups chopped walnuts
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets and garnish them with walnuts. Cookies should be about 3 inches apart.
4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Triple Chocolate Chip Cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semi-sweet chocolate chips
1/3 cup chopped walnuts
2/3 cup chopped pecans
2/3 cup chopped almonds
1. Preheat oven to 350°F.
2. In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking powder, baking soda, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk and semi-sweet chocolate chips. Stir in the walnuts, pecans and almonds. Drop dough by heaping spoonfuls onto an ungreased cookie sheet.
3. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semi-sweet chocolate chips
1/3 cup chopped walnuts
2/3 cup chopped pecans
2/3 cup chopped almonds
1. Preheat oven to 350°F.
2. In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking powder, baking soda, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk and semi-sweet chocolate chips. Stir in the walnuts, pecans and almonds. Drop dough by heaping spoonfuls onto an ungreased cookie sheet.
3. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
Monday, June 30, 2008
Homemade Oreos
- One chocolate cake mix
- 1/3 cup oil (for softer, puffier cookies) OR 1/3 cup shortening (for flatter, drier cookies)
- 2 eggs
- frosting of choice
- small bowl of sugar
Combine cake mix, oil, and eggs in a medium-sized mixing bowl. Dough will be thick and sticky. Shape dough into golf ball-sized pieces, then coat in sugar. Place cookies one and a half to two inches apart on un-greased cookie sheet. Bake at 350° for 7-8 minutes for a softer, chewier cookie, or 9-10 minutes for a drier cookie. After removing cookies from the oven, tap cookie sheet on counter- or oven-top so that cookies fall flat. Once cookies have completely cooled, spread frosting between two cookies and serve.
Note: If you are only making the cookies, you may use any flavor of cake mix, like yellow or confetti. Children love to make these cookies!
Submitted by Sarah Boman and Maria Nicole Seely Jones
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