RECIPE: More cookie recipes
I haven't tried all of these, but they all come from very reliable sources. I think they sound really good and I'm planning to make them for the holidays this year.
Chocolate Chip Cookie Bars
Source: The Best of Sunset Cookies
(A magazine-like book I bought at the grocery store just before Christmas last year)
About 16 bars
2 tablespoons butter, at room temperature
2 tablespoons vegetable oil
1 cup firmly packed dark brown sugar
1 large egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups regular rolled oats
1 cup semisweet chocolate chips
2 tablespoons granulated sugar
In a large bowl, with an electric mixer on medium speed, beat butter, oil, and brown sugar until smooth. Beat in egg, applesauce, and vanilla until well blended.
In another bowl, mix flour, baking powder, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in oats and chocolate chips.
Spread dough evenly in a lightly oiled 8-inch square baking pan. Sprinkle top evenly with granulated sugar.
Bake in a 350 oven until pale golden brown, about 15 minutes. Let cool on a rack about 10 minutes, then cut into 1- by 4-inch bars. Let cool completely.
NOTE: I bet these would be equally good with cinnamon sugar sprinkled on top.
I just ran across this recipe clipping in my pile of recipes last month.
Source: The Food section of The Los Angeles Times sometime in the mid-80s.
5 dozen cookies
3/4 cup butter
5-1/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon baking powder (yes, that's 1 TABLESPOON)
1-1/2 cups sour cream
1-1/2 teaspoons vanilla
1/2 cup semisweet chocolate pieces
1 tablespoon ground cinnamon
Cream butter and 2-1/4 cups sugar by beating in bowl until light and fluffy. Add eggs 1 at a time and beat well.
Sift flour, salt, baking soda and baking powder together in large bowl. Add dry ingredients to egg mixture little at a time, alternating with sour cream. Add vanilla and fold in chocolate pieces. Drop by heaping teaspoons onto greased baking sheet. Combine 2/3 cup sugar and cinnamon and sprinkle on each cookie. Bake at 375 degrees 12 minutes.
Cranberry Lemon Cookies
1/2 C butter
1/2 C sugar
1/3 C brown sugar
1/2 tsp. lemon zest
2 tsp. vanilla
1 C flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 C chopped pecans (I use walnuts)
1-1/2 C chopped fresh cranberries
Cream butter, sugars, and lemon zest. Beat in egg and vanilla.
Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350Â° for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.
ICING:Â Â Whisk together 1 C confectioner's (powdered) sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.
Source: Country Woman Magazine, Mar/Apr 2001. Submitted to the magazine by Zelda Halloran.
1 cup butter, softened (no substitutes)
1/4 cup light molasses
2 cups all-purpose flour
1/2 tsp. salt
2 cups chopped walnuts
Confectioner's (powdered) sugar
In bowl, cream butter and molasses. Combine flour and salt; gradually add to creamed mixture. Stir in walnuts. Roll into 1 inch balls. Place 1 inch apart on greased pan. Bake at 350Â° 15 minutes or until set. Remove to racks to cool. Roll cooled cookies in confectioner's sugar.
Hope you enjoy!