Chocolate Chip Cookies

The instant pudding mix in this recipe makes them very soft! Hence the reason they don't always hold up when being arranged in boxes for gift giving and transported.

1 c. butter, softened 2 1/4 c. flour
3/4 c. brown sugar 1 tsp. baking soda
1/4 c. white sugar 1 (3 oz) pkg. instant vanilla pudding
1 tsp. vanilla 2 c. chocolate chips
2 eggs

Cream together butter and sugars. Add vanilla and eggs. Mix in baking soda, flour, and pudding. Add chocolate chips. Drop rounded teaspoons onto cookie sheet. Bake at 350¢ª for 9-10 minutes or until slightly browned. Remove from cookie sheet and cool on paper towels.

And this is my favorite gift cookie:

Pumpkin Cookies

3 1/2 cup flour
2 1/3 cup oats
1 3/4 tsp baking soda
2 t. cinnamon
3 1/2 sticks butter, softened
1 3/4 cup sugar
1 3/4 cup packed brown sugar
1 15 oz can pure pumpkin (not pumpkin pie mix!)
2 eggs
1 3/4 tsp vanilla
1 3/4 c. chopped nuts
1 1/3 c. raisins

Mix four, oats, baking soda, and cinnamon in medium bowl. Beat butter, sugar, brown sugar in large bowl until light and fluffy. Add pumpkin, eggs and vanilla, mix well. Gradually add flour mixture, mix well. Stir in nuts and raisins. Bake on cookie sheets at 350 for about 10 minutes.

I used dried cranberries in place of raisins, and added cinnamon chips. These are hard to find, but worth it. You could also use white chocolate chips.

This makes a very large batch! I got about 8 dozen cookies. Your yield will vary depending on the size of your cookies.

These are easy, and you can always have a roll in the freezer to bake fresh when you need it.

1 c. buttered flavored Crisco
1 c. light brown sugar
1 c. granulated sugar
2 large eggs
1 tsp. pure vanilla
3 c. AP flour
1/4 t. cinnamon
1/2 t. baking soda
1/2 t. salt
1/2 t. baking powder
1/2 c. toasted pecan pieces

Beat the Crisco with the sugars then add the eggs and vanilla
Mix together the flour, soda, salt, baking powder and cinnamon and add to the mixture.
Stir in the pecans

Make into logs about 6-8 inches long wrapped in wax paper, twist the ends and freeze.

When ready to bake, preheat oven to 375.
Make slices about 1/4 inch thick and place on cookie sheet.
Bake for about 10-15 minutes depending on your oven until light golden.

MOMS COOKIES
(preheat oven to 350)
3 & 1/2 cups AP flour
1 & 1/4 cups sugar
1&1/4 cups butter
1 tsp. cinnamon
1 cup ground almonds
3 T. milk (use more or less, add a bit at a time)

Mix butter and sugar together, then add flour, cinnamon, almonds and add the milk a bit at a time until you have a nice dough to roll out.
Roll out on lightly floured board to about 1/4 inch.
Cut out with cookie cutters
Place cookies on a greased baking sheet.
Bake for about 12-15 minutes.

CHERRY CHOCOLATE CHUNK COOKIES
I got this delicious recipe from Marthas site many years ago and have been making them every since. These are always requested, especially at Christmas.

1& 1/2 c. flour (AP)
1 t. baking soda
2 sticks unsalted butter, room temp
3/4 c. sugar
3/4 c. light brown sugar, packed
1 large egg
1 t. pure vanilla
1&1/2 c. oats
3/4 c. dried bing cherries (I get from Trader Joes)
4&1/2 ounces bittersweet chocolate, coarsely chopped
1 c. toffee pieces

PREHEAT oven to 350
Line 2 baking sheets with parchment paper
In a large bowl sift together the flour and baking soda.
In your bowl of electric mixer cream the butter and both sugars on medium speed until fluffy, about 2-3 minutes, scraping down the bowl a couple of times.
Add the egg and mix on medium speed.
Add the vanilla and mix well.
Mix flour mixture to the egg mixture and mix on low speed until just sombined.
Add the oats, cherries chocolate, and toffee and mix to combine after each addition.
Place in frig for an hour or longer to chill

Spoon by tablespoons onto baking sheets about 2 inches apart.
Bake until golden brown, about 14-16 minutes, and rotate the pans halfway through baking.
Cool on a wire rack.

I can give you more when I get home to my recipe box.

Good luck :)

Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
Source: Bob Zotto, Bruker AXS Cookbook
Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.

MERRY MERINGUES (about 5 dozen)
2 egg whites, room temperature
1/8 tsp salt
1/8 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup chopped nuts
3 TBL crushed peppermint candy

Preheat oven to 250° (NOT 350°). Lightly grease 2 or more baking sheets. Usin a mixer, beat the whites in a medium bowl until foamy. Add the salt & cream of tartar & continue beating until soft peaks form. Add the sugar, 1 TBL at a time, beating well after each addition. Continue beating until the meringue is stiff. Fold in the vanilla, chocolate chips, nuts & candy.
Drop by teaspoonfuls, 1/2" apart onto the prepared baking sheets. Bake 40 minutes. Remove to cake racks to cool.~~

KIEFLIES (about 6 dozen)
Cookies:
6 cups flour
1 1/2 tsp salt
1 lb butter
12 egg yolks, whites reserved
1 cup sour cream
1 tsp vanilla

Filling:
12 egg whites
1 lb confectioners' sugar (3 1/2 cups) + more for sprinkling
6 cups chopped nuts (1 1/2 lbs)

For Cookies: Mix the flour & salt together. Cut the butter into the flour mixture with a pastry blender or 2 knives until completely blended. In a separate bowl, mix the yolks, sour cream & vanilla. Add to the flour/butter mixture. Blend & knead until the mixture is the consistency of pie dough. Form into small walnut sized balls. Refrigerate.
For filling: Beat the egg whites until stiff. Add the sugr & beat well. Stir in the nuts. Refrigerate.
To assemble: Take a few of the cookie balls from the refrigerator. Roll each ball into a thin circle on a well-floured surface. Place a heaping tsp of filling on each circle. Fold into a crescent shape & pinch the seams closed. Arrange on lightly greased cookie sheets & bake in a prehated 350° oven for 12 minutes. Cool & sprinkle w/confectioners' sugar.~~

FUDGE ECSTASIES (about 36)
12 oz semisweet chocolate chips, divided
Two 1 oz squares unsweetened chocolate
2 TBL butter or margarine
1/4 cup flour
1/4 tsp baking powder
Pinch of salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1 cup chopped nuts

In a medium sauceapn, heat 1 cup of the chocolate chips, the unsweetened chocolate & the butter until melted, stirring constantly. Pour into the large bowl & set aside to cool slightly.
In a separate bowl, mix the flour, baking powder & salt. Add the eggs, sugar & vanilla to the cooled chocolate mixture & beat well. Add the flour mixture & beat well. Add the flour mixture & beat thoroughly. Stir in the remaining chocolate birs & the nuts.
Drop the batter by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 350° oven for 8-10 minutes or until the edges are firm & the surface is dull & cracked. Cool 1 minutes before remooving from the sheets. (Use a thin-bladed spatula so the cookies don't break apart.) Place on wire racks to cool thoroughly.~~

SLICE & BAKE LEMON CRISPS (6 1/2 dozen)
3/4 cup Land o Lakes unsalted butter, softened
1 cup sugar
1 egg
1 TBL grated lemon peel
1 1/2 cups flour
Sugar or powdered sugar
Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

Chocolate Chip Cookies $250 Cookie Recipe

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Butter
2 Cups Sugar
2 Cups Brown Sugar
4 Eggs
2 Teaspoons Vanilla
4 Cups Flour
5 Cups Blended Oatmeal*
1 Teaspoon Salt
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
24 Ounces Chocolate Chips
8 Ounces Hershey's Candy Bar -- Grated
3 Cups Walnuts -- Chopped

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375º.

Description:
"Cookies"
Yield:
"10 Dozen"

Posted to Friendly Freezer on 1-2-02 by Sandy sandymg7401@attbi.com

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NOTES : *Measure oatmeal and blend in a blender to a fine powder.
Recipe may be halved.
I make the full recipe, bake half, then roll the remainder into a log and freeze. When I need/want fresh cookies, take from the freezer, thaw, slice and bake.

* Exported from MasterCook *

Mom's Ginger Snaps

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup white sugar for decoration

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a large bowl, mix together the brown sugar, oil,
molasses, and egg. Combine the flour, baking soda, salt, cloves,
cinnamon, and ginger; stir into the molasses mixture. Roll dough
into 1 1/4 inch balls. Roll each ball in white sugar before
placing 2 inches apart on ungreased cookie sheets.
3 Bake for 10 to 12 minutes in preheated oven, or until
center is firm. Cool on wire racks.

Yield:
"3 dozen"

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.

These are one of my families favorite cookies. I always have to make a double batch. I usually make these without rolling in sugar and frost them with cream cheese frosting.

.

¾ c salad oil

¼ molasses

1 c sugar

2 eggs

2 ¾ c flour

1 ½ t baking soda

1 t each cinnamon and ginger

¼ t ground cloves

In a large bowl, stir together oil, molasses, and 1 cup of sugar. Add eggs and beat until smooth. In another bowl, stir together flour, baking soda, cinnamon, ginger, and cloves; gradually add to molasses mixture, beating until well combined. (very important to mix dry ingredients separately) Cover tightly and refrigerate for at least 1 hour or until next day. Place a ¼ cup sugar in a small bowl. Roll dough into 1-½ inch balls; then roll in sugar to coat. Place 3 inches apart on greased baking sheets. Bake in a 350° F oven until slightly browned (10-12 minutes). Transfer to racks and let cool completely. Store airtight. Makes about 2 ½ dozen.

© 2001 My Island Kitchen

Preheat oven to 350°

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.
RL`

Melt the 7 oz. of chocolate, unsweetened chocolate and the butter in a double boiler and set aside
In a large bowl beat the sugar and the eggs until lemon colored.
Mix in the coffee and vanilla.
Gradually add the flour which has been mixed with the baking powder and salt, and mix well.
STIR in the the 4 oz. chopped chocolate and the pecans.
Bake at 350 (PREHEATED) on lightly greased baking sheets or parchment paper for about 10-12 minutes until the tops are shiny & cracked and soft to the touch.
Drizzle the chocolate over the cookies and let dry.
Cool for about 4-5 minutes, then remove to wire racks.

TOFFEE BAR COOKIES

1 cup brown sugar, packed
2 sticks butter or margerine, softened
1 large egg
1 t. vanilla
2 cups flour
6 oz package of semi sweet chocolate chips
1/2 cup chopped toasted nuts

Preheat oven to 350
Mix together the butter and the sugar.
Add the egg and vanilla and beat well.
Stir in the flour 1 cup at a time.
Spread on an ungreased jelly roll pan or 13X9 baking pan
Bake for about 15 minutes.
Remove from the oven and cover with the 6 oz. chocolate chips, and allow to melt and spread over the pan.
Sprinkle with the nuts.
Cool and then cut into squares

1/4 c. butter, softened
1/2 c. sugar, plus 2 T., divided
3 T. Amaretto flavoring or liquor
1 large egg
2 cups flour (AP)
1 & 1/2 T. instant coffee
1 t. ground cinnamon, divided
1/4 t. salt

Cream the butter and gradually mix in 1/2 cup sugar, beating at medium speed until light & fluffy.
Ad the Amaretto and the egg, and beat well.
Combine the flour, coffee, 1/2 t. cinnamon and the salt.
Gradually add to the creamed mixture, stirring until well blended.
Combine remaining 2 T. sugar and 1/2 t. cinnamon, and set aside

CHILL the mixture, covered for at least an hour.

Preheat oven to 400

Shape dough into 40 balls.
Roll in sugar/cinnamon mixture.
Place 2 inches apart on an lightly greased cookie sheet or parchment paper
Flatten the dough with a fork in a criss cross pattern.
BAKE for 8-10 minutes until lightly browned.
Remove cookies from the pan and cool on a rack.

This will make about 4 dozen. Store in airtight container.

Good with coffe/tea/chocolate or cold glass of milk.

2 boxes of Pillsbury French Vanilla cake mix w/ pudding in
the mix.
2 lg. eggs
1/4 cup of water
2/3 cup melted butter
1 bag M&M's, find the seasonal ones for different Holidays
if you want.

Stir everything together by hand.
Bake @ 375 for 8-10 min. Take out of the oven as soon as they start to turn golden brown.

Low-Fat Raisin Oatmeal Cookies

1 cup white whole wheat flour or whole wheat flour
1 t. baking powder
1 t. cinnamon
½ t. baking soda
½ t. salt
1 cup packed brown sugar
¼ c. fat-free vanilla or plain yogurt
2 T. canola or corn oil
1 large egg
1 t. vanilla
1-1/3 c. uncooked old fashioned or quick-cooking rolled oats
1 c. raisins

Heat oven to 350. Combine dry ingredients. Combine sugar, yogurt, oil egg and vanilla in large bowl. Add dry to wet and blent. Stir in oats and raisins. Drop onto cookie sheets. Bake 10-12 min. Makes 40.

Per cookie: Calories 63, Protein 1.1 g., Fat 1.1 g. (Sat. Fat 0.1 g), Carbohydrates 12.7 g, Dietary Fiber 1 g, Cholesterol 5 mg, Sodium 63 mg.

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
¾ cup unsweetened cocoa powder, sifted
¾ to 1 cup chopped walnuts or pecans (optional)
1 Tbsp white sugar
48 chocolate-covered caramel candies (Rolo)

In a large bowl, cream the butter and gradually add the sugars; beat well. Add the eggs and vanilla extract; beat well.

In a separate bowl, combine the flour, baking soda, and the sifted cocoa. Gradually add to the butter mixture and beat well. Stir in nuts (optional). Cover and refrigerate for at least 2 hours.

Preheat oven to 375°F.

Divide dough into 4 parts. Work with one part at a time, leaving the rest in the refrigerator. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate-covered caramel (Rolo). Roll into a ball and dip one side into the sugar.

Place sugar-side up 2 inches apart on baking sheets. Bake for 8 minutes. Let cool 1-2 minutes (caramel will ooze out from the bottom of the cookie if you don’t let it cool a little bit before removing). Remove to wire rack and cool completely.

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Annie's Cinnamon Snaps has become my daughter's new favourite cookie!

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Toffee Bits Cookies

2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter or margarine, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups Chipits or Heath toffee bits

Heat oven to 350°F. Lightly grease cookie sheets.

Stir together flour, baking soda, and salt; set aside. Beat butter, sugars, and vanilla in a large bowl until well blended. Add eggs and beat well. Gradually add the flour mixture and beat until well blended. Stir in toffee bits.

Drop by rounded spoonfuls onto prepared cookie sheets. Bake for 9 to 10 minutes until lightly browned. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

*********************************

Washington Nut Bars

1 cup flour
2 Tbsp brown sugar
½ cup shortening
2 eggs, beaten
1/3 cup granulated sugar
2/3 cup dark corn syrup
3 Tbsp butter, melted
1 tsp pure vanilla extract
2/3 cup chopped walnuts

Rub together well the flour, sifted brown sugar, and shortening. Pat into an 8x8-inch pan, and bake in a 350°F oven for 15 minutes. Remove from oven and cover with the following mixture:

Beat eggs, adding sugar, for 2 minutes. Add corn syrup, melted butter, vanilla, and walnuts.

Bake for 25 minutes. Let cool and cut into squares.

Fruitcake Cookies
1 lb candied cherries, cut into quarters
1 lb candied pineapple, cut up
1 lb golden raisins
1 lb chopped dates
6 cups chopped pecans
1 cup light brown sugar - packed
1 stick Margarine or Butter
4 eggs
3 Tablespoons Baking Soda dissolved in
3 Tablespoons Sweetened Condensed milk
3 cups all-pupose flour
4 Tablespoons Grape Juice
1 teaspoon Cinnamon
1 teaspoon ground nutmeg

Cream the margarine and sugar. Add eggs, grape juice, spices and milk with the soda added. Mix well. Add the flour, mixing until smooth. Pour over the cut-up fruit and nuts, stir until all is mixed. Drop by teaspoonfuls on un-greased cookie sheet. Bake at 350 about 20 minutes or until golden and done. Share and enjoy makes a lot. Glenda

I will eat them all in one sitting....

Click on the link to check them out on my page....you have been warned !!!!

Here's one of my favs -

CHOCOLATE WALNUT PUFFS

1 cup (6 ounce package) semi-sweet chocolate chips
2 egg whites, room temp
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 tablespoon white vinegar
3/4 cups chopped walnuts

Preheat oven to 350.
Line cookie sheet with parchment paper.
Melt chocolate over warm water.
Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up.
Makes 36 cookies

Yes, RL, it is nice to have a friend with a pecan tree in her yard! I like pecans much better than walnuts in any recipe.

1 1/2 C oleo
1 C br sugar (packed)
1 C white sugar
2 teasp salt
1 1/2 teasp vanilla
1 teasp soda
4 C flour
12 oz bag choc chips

Mix together oleo, sugars, salt,vanilla and soda. Slowly add flour and chips.
Using a cookie scoop or by large teaspoon fulls and pat down into 2" rounds about 1/4" thick onto ungreased cookie sheets.
Bake at 350 for 15-20 min.
They "crackle" just like the chips ahoy cookies.
I cut back on the sugars probably 3/4 cup of each rather than 1 cup depending on your taste.

Diane