Monday, November 12, 2007

Cookies

Mrs. Field’s Cookie
Cream together:
2 C butter
2 C sugar
2 C brown sugar

Add:
4 eggs
2 tsp. vanilla

Mix and add:
4 C flour
5 C oatmeal (blended until it turns to powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
(May need ½ c more flour)
Optional: Chocolate chips

Mix thoroughly and bake 350 for 10-13 minutes.

Chocolate Chocolate Chip Cookies
½ C butter
1 C sugar
½ C brown sugar
2 eggs
1 tsp. vanilla
2 C flour
½ C cocoa
1 tsp. baking soda
½ tsp. salt
Chocolate chips

Mix butter and sugars until creamy, Add eggs and vanilla. Add dry ingredients.
Mix thoroughly; add chocolate chips
Bake 350 degrees for 9 – 11 minutes.

DO NOT over bake.

No-Bake peanut Butter Chocolate Cookies
2 c. sugar
2 T. cocoa
1/2 c. milk (canned is best)
2 T. Marg. or oil
1/4 tsp. salt

Boil above ingredients, let boil for 2 minutes. Add 3/4 c. peanut butter, 1/2 tsp. vanilla, & 2 c. oatmeal. Drop by spoonfuls onto waxed paper. Let cool.

Soft Gingersnaps
4 C flour
4 tsp. soda
1 tsp. salt
1 T ginger
2 tsp. cinnamon
1 C oil
2 C sugar
2 eggs
½ C molasses

(May need to add ½ C water – but only if needed)

Sift dry ingredients and set aside. Beat together oil, sugar, eggs and molasses. Stir in dry ingredients until blended. Chill for 1 hour, then form into balls, using 1 tsp. of dough. Roll in granulated sugar and bake on ungreased baking sheet at 350 degrees for 8 minutes. Cool on rack. Makes 4 dozen cookies.

Chocolate Rolo Cookies
Source: Stephanie Santiago
1 (18.25-ounce) chocolate cake mix, any variety
1/2 cup butter, softened
1 egg
1 (13-ounce) package Rolo candies

Heat oven to 375 Degrees F.
In a large bowl, mix together cake mix, butter, and egg. It will seem dry but keep mixing. Form dough around a Rolo and make into a ball that just covers the Rolo. Place on a greased or sprayed cookie sheet and bake 9-10 minutes. Do not over bake! Makes 41/2 to 5 dozen cookies.


Peanut Butter & Corn Flake Cookies
Melt together:
2 (6 oz) pkg. butterscotch chips
3/4 c. peanut butter

Add:
1/2 c. coconut
6 c. corn flakes

Drop by spoonfuls on wax paper. Refrigerate until set up.

Best Chocolate Chip Cookies

1 lb butter
2 C brown sugar
1 1/2 C white sugar
3 eggs
2 TBL vanilla
6 C flour
1 1/2 TBL soda
1 1/2 tsp salt
1 1/2 C chocolate chips

Cream butter and sugars. Add eggs and vanilla and cream for 4 min. Add flour, soda and salt and blend slowly and thoroughly. Stir in chocolate chips. Bake at 375 for 8-10 min.

This makes a HUGE batch so you may want to freeze some. It doesn't work very well to half it so I recommend just making the whole thing and saving some if you don't need that many cookies.
FYI: Cookie dough stays good for up to 6 months in the freezer.

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