Cinnamon Chocolate Oatmeal Cookies
by Julie Steuart
Preheat Oven 350 degrees
Mix together:
2 sticks softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 egg
Then add:
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 1/2 cups oatmeal
Mix thoroughly, then add
1/2 bag of cinnamon chips
1/2 bag of milk chocolate chips
Form into balls and bake 11 minutes.
Cinnamon Chips can be found at the Associate Fresh Market. They are made by Hershey's.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Friday, February 12, 2010
Super Easy Thin Mint Cookies
Super Easy Thin Mint Cookies
by Jessica Mohlman
These taste similar to the girl scout cookie, but you can make them yourself anytime.
Ingredients:
Ritz Crackers
"Andes" mint chips (or chocolate chips and mint extract)
Melt your chips using your preferred method. When it is smooth, put each cracker into the chocolate, coating both sides. Put on wax paper. Place cookies in freezer until hard and cold. Enjoy!
These are best eaten cold, from freezer or fridge.
by Jessica Mohlman
These taste similar to the girl scout cookie, but you can make them yourself anytime.
Ingredients:
Ritz Crackers
"Andes" mint chips (or chocolate chips and mint extract)
Melt your chips using your preferred method. When it is smooth, put each cracker into the chocolate, coating both sides. Put on wax paper. Place cookies in freezer until hard and cold. Enjoy!
These are best eaten cold, from freezer or fridge.
Peanut Butter Cup Cookies
Peanut Butter Cup Cookies
by Stephanie Childs
Prep: 25 Minutes
Bake: 7 minutes per batch
Oven: 375 degrees
1/2 C butter or margarine
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 C all purpose flour
1 bag of peanut butter cups - unwrapped
1. Mix butter and peanut butter in a large bowl. Add the sugar, brown sugar, baking soda and baking powder– Beat till combined. Beat in the egg with vanilla till combined. Beat in as much flour as you can with mixer and add remaining flour– mix with spoon. If necessary, cover and chill and easy to handle.
2. Shape dough into 1” balls. Roll in additional granulated sugar to coat. Place balls in an ungreased mini muffin pan. Bake in 375 degree oven for 6 minutes or until lightly brown. Note that dough will rise while baking and sink into a bowl shape once removed– you want the dough to rise to the rim of the cup but not overflow and so ball size will vary depending on the size of muffin pan used.
3. While cookies are baking- unwrap your candies. Let cookies cool for a minute or less and then place a peanut butter cup in the center of each cookie– pressing gently. Allow the whole cookie to cool before removing from tin as the chocolate will melt and needs to reset in the cookie– this usually takes no more than 5 minutes.
4. Eat and hide any leftovers as they don’t last long once someone spots them!
by Stephanie Childs
Prep: 25 Minutes
Bake: 7 minutes per batch
Oven: 375 degrees
1/2 C butter or margarine
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 C all purpose flour
1 bag of peanut butter cups - unwrapped
1. Mix butter and peanut butter in a large bowl. Add the sugar, brown sugar, baking soda and baking powder– Beat till combined. Beat in the egg with vanilla till combined. Beat in as much flour as you can with mixer and add remaining flour– mix with spoon. If necessary, cover and chill and easy to handle.
2. Shape dough into 1” balls. Roll in additional granulated sugar to coat. Place balls in an ungreased mini muffin pan. Bake in 375 degree oven for 6 minutes or until lightly brown. Note that dough will rise while baking and sink into a bowl shape once removed– you want the dough to rise to the rim of the cup but not overflow and so ball size will vary depending on the size of muffin pan used.
3. While cookies are baking- unwrap your candies. Let cookies cool for a minute or less and then place a peanut butter cup in the center of each cookie– pressing gently. Allow the whole cookie to cool before removing from tin as the chocolate will melt and needs to reset in the cookie– this usually takes no more than 5 minutes.
4. Eat and hide any leftovers as they don’t last long once someone spots them!
Chocolate Chip Cookies
Chocolate Chip Cookies
by Karen Gardner
1 cup butter flavored Crisco (NO substitutes)
1 cups brown sugar
1/2 cup white sugar
2 eggs
2 TBSP vanilla
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
1/2 bag chocolate chips
Cream crisco, brown sugar, white sugar, eggs, vanilla, salt, and baking soda together.
The secret of this receip is to mix these for a VERY long time until the mixture is very fluffy! (I mix it for 3 minutes).
Ad flour and mix. Stir in chocolate chips. Bake on a greased cookie sheet at 375 degrees for 9-10 minutes.
Note from Karen - The cookies I brought used 1/2 c. white flour, 1 cup wheat flour, and 1 cup oatmeal flour (grind dry oatmeal in a blender).
by Karen Gardner
1 cup butter flavored Crisco (NO substitutes)
1 cups brown sugar
1/2 cup white sugar
2 eggs
2 TBSP vanilla
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
1/2 bag chocolate chips
Cream crisco, brown sugar, white sugar, eggs, vanilla, salt, and baking soda together.
The secret of this receip is to mix these for a VERY long time until the mixture is very fluffy! (I mix it for 3 minutes).
Ad flour and mix. Stir in chocolate chips. Bake on a greased cookie sheet at 375 degrees for 9-10 minutes.
Note from Karen - The cookies I brought used 1/2 c. white flour, 1 cup wheat flour, and 1 cup oatmeal flour (grind dry oatmeal in a blender).
Thursday, January 14, 2010
Rich 3 Ingredient Peanut Butter Cookies
Rich 3 Ingredient Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
Mix all together. roll into 1 inch balls. Bake at 350 for about 8 minutes.
1 cup peanut butter
1 cup sugar
1 egg
Mix all together. roll into 1 inch balls. Bake at 350 for about 8 minutes.
Coconut Pecan Cookies
Coconut Pecan Cookies
1 box yellow cake mix
2 eggs
1 can coconut pecan frosting
¾ cup butter, melted
Mix together bake about 10 minutes at 350.
1 box yellow cake mix
2 eggs
1 can coconut pecan frosting
¾ cup butter, melted
Mix together bake about 10 minutes at 350.
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Melissa Dickson
1 spice cake mix
1 15oz can pumpkin pie filling
1 pkg chocolate chips
Mix together Bake 350 18 to 20 minutes.
Melissa Dickson
1 spice cake mix
1 15oz can pumpkin pie filling
1 pkg chocolate chips
Mix together Bake 350 18 to 20 minutes.
Julie’s Halloween Frightful Finger Cookies
Julie’s Halloween Frightful Finger Cookies
Julie Grow
1 c softened butter
1/4 c powdered sugar
1 t vanilla
½ t salt
1 1/4 c flour
1 c ground pecans
red food coloring
blanched or slivered almonds (thin)
Beat butter and sugar until light and fluffy (about 5 minutes). Add vanilla and salt. Add flour ½ c at a time, blending after each addition. Stir in pecans. Dough will be heavy. Using 1 heaping tablespoonful per cookie, shape dough into “fingers” about 3 inches long and 1/4 inch in diameter. place cookies on parchment paper-lined cookie sheet. Using a knife, lightly score “fingers” a few lines across the center and near the top to resemble knuckles. Paint almonds with food coloring and press into the top of the cookie to resemble a fingernail. Bake at 300_ for 25 minutes or until brown. Makes about 4 dozen fingers.
Julie Grow
1 c softened butter
1/4 c powdered sugar
1 t vanilla
½ t salt
1 1/4 c flour
1 c ground pecans
red food coloring
blanched or slivered almonds (thin)
Beat butter and sugar until light and fluffy (about 5 minutes). Add vanilla and salt. Add flour ½ c at a time, blending after each addition. Stir in pecans. Dough will be heavy. Using 1 heaping tablespoonful per cookie, shape dough into “fingers” about 3 inches long and 1/4 inch in diameter. place cookies on parchment paper-lined cookie sheet. Using a knife, lightly score “fingers” a few lines across the center and near the top to resemble knuckles. Paint almonds with food coloring and press into the top of the cookie to resemble a fingernail. Bake at 300_ for 25 minutes or until brown. Makes about 4 dozen fingers.
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