The Best Chocolate Chip Cookies
Elena Brower
(I usually double it)
2/3 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
Chocolate chips
Preheat oven to 375. Cream together shortening and sugars. Add egg and vanilla and mix. Add flour, salt, and baking soda. Mix until well combined. Dough should be quite stiff, almost crumbly, but not quite. Add more flour if you need to. Add choc chips. (I like raisins in mine, too). Bake on ungreased cookie sheet about 8-9 minutes. The trick is to pull them out just as the edges START to brown. Let them sit in the pan for a few more minute to cool a bit or they will fall apart when you try to lift them off. These are chewy and best eaten right away, and then you can make another batch for your kids and husband!! ha ha
Hamburger Cookies
Julie John
Few drops water
1 drop green food coloring
1/4 cup flaked coconut
48 vanilla wafers
24 grasshopper cookies
Sesame Seed or Poppy Seed
Turn oven to 350. In a small screw-top jar combine water and food coloring. Add coconut; cover and shake until all of the coconut is tinted. Set aside.
Place half of the vanilla waters, flat side up, on an ungreased cookie sheet. Top each with a grasshopper cookie. Place in the oven about 1 minute or just until chocolate begins to soften.
Sprinkle each with a little bit of tinted coconut. Top with another vanilla wafer. Press gently. Brush the top vanilla wafer with just enough water to moisten so the sesame seed will stick.
Sprinkle each cookie with a little sesame seed and serve.
Yummy Chunky Oatmeal Peanut Butter Cookies
Erin Johnson
If you love oatmeal and peanut butter cookies ... This recipe makes the best cookies you will ever put into your mouth! SO good ... I made them with milk chocolate chips and butterscotch chips (a whole bag of each) ... and they were a hit...and NO FLOUR!!! I couldn't believe it ... but they were great!
1/2 cup butter
1 cup sugar
1 1/2 cups brown sugar
4 eggs
1 tsp. vanilla
2 cups chunk-style peanut butter
6 cups old-fashioned oatmeal
1 bag of chocolate chips (milk or semi-sweet)
Additional 1-1/2 c. of one of the following: butterscotch chips, toffee bits, or plain M&M candies
2 1/2 tsp. baking soda
Preheat oven to 350 degrees. In a large bowl, beat together butter, sugar and brown sugar. Blend in eggs and vanilla. Add peanut butter; mix well. In a separate large bowl, stir together oats, chocolate chips, (other 1-1/2 c. of whatever yummy chip you want) and baking soda. Combine peanut butter mixture and oats. Drop by tablespoon onto an ungreased cookie sheet. Bake for 8 minutes. Cool 1 minute on cookie sheet before removing to wire rack. Store tightly covered. Makes 6 dozen. These can also be made into large cookies by dropping onto cookie sheet with 1/4 cup measuring cup. Bake 10 to 12 minutes for large cookies.
Easy Pumpkin Chocolate Chip Cookies Mary Jones
2 dry Spice cake mixes
1 large can pumpkin
1 bag chocolate chips
Mix together. Drop by tsp. on greased cookie sheet. Bake at 350 degrees for 11 minutes.
Cool Whip Cookies
Tammie McCammon
1 Cake mix (Lemon or Strawberry are our favorites)
1 8oz Cool Whip
1 egg
1 cup flour
Powdered Sugar
Mix until well combined. (The pudding in the mix cake mixes make the cookie really flat if you don't add the flour.)
Drop by teaspoons into powdered sugar and roll then place on greased cookie sheet.
Bake at 350 for 10 min.
Gingersnaps
Tammie McCammon
3/4 c. Butter
1 C. sugar
Cream, beat until fluffy.
add:
1 egg
1/4 c molasses
Sift together and add:
2 c. flour
2 tsp soda
1/2 tsp salt
1 1/4 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp cloves
Drop by teaspoon full on cookie sheet
Bake at 350 for 8-10 min
Sugar Cookies (Soft and Yummy)
Tammie McCammon
1 c. Crisco
2 c. Sugar
3 eggs
1 c. Sour Cream
1 tsp. Soda
2 tsp. Vanilla
2 tsp. Baking Powder
1/2 tsp. Salt
5-7 c. Flour
Mix all ingredients in order. Bake at 375 for 8-9 min.
Refrigerate before rolling out; roll out no less than 1/4 inch, the thicker you roll a sugar cookie the softer it is. Keep dough cold in the fridge by rolling only pieces at a time.
Cream Cheese frosting:
4oz cream cheese
1 cube of butter
1/2 tsp vanilla
4 c. p. sugar
Chocolate Chip Vanilla Pudding Cookies
Tammie McCammon
2 c. marj or butter
1 1/2 c. b. sugar packed
1/2 c. white sugar
Cream and beat till fluffy then add:
2 (3.4 oz) pkg Vanilla Instant Pudding
then add:
4 eggs
2 tsp vanilla
Blend in:
4 1/2 c. Flour
2 tsp. baking soda
then stir in:
4 c. Chocolate Chips
2 c. walnuts chopped (always optional)
Drop onto cookie sheet and bake in 350 oven for 10-12 min
Peanut Butter Creams
Tammie McCammon
If you like peanut butter here is a yummy no bake cookie, actually its kind of a candy.
Beat 1 egg then add:
1/3 c peanut butter
1/8 tsp. salt
1 Tbls butter
1 c. P. sugar
1/2 tsp vanilla
Beat until smooth. Then stir in 1 more cup of powdered sugar. (or enough to make the dough firm enough to handle)
Shape into tiny balls and roll in 3/4 cup finely chopped salted peanuts. Place on waxed paper and refrigerate until firm.
Candy Cane Cookies
Tammie McCammon
Here's my favorite Christmas Cookie
1 c. margarine
1 c. powdered sugar
Cream together
then add:
1 egg
1 1/2 tsp Almond extract
1 tsp vanilla extract
then add:
2 1/2 c. flour
pinch of salt
Mix well. Divide in half and mix red food coloring into half of it. (this doesn't make enough dough for cookies at my house so I make a second batch and color the whole of it red and leave the first white) Break off pieces of each color and roll with your hands into long snakelike pieces then lie together both colors cut into appropriate lengths and twist together and form into canes.
Bake at 350 for 10-15 min.
Mint Cracker Cookies
Jana Richards
Ingredients:
24 oz. Almond Bark (Vanilla or Chocolate)
1 tsp peppermint extract
1 tbsp shortening
72 Ritz Crackers
Directions:
Melt almond bark on low heat. Stir in shortening and flavoring. Dip crackers in bark mixture using tongs and shake off extra coating. Place on wax paper until almond bark has set. (Before it has set use sprinkles if desired.) Store in an airtight container.
Makes 72 crackers
Oatmeal Fudge Bars
Erin Roberts
1 cup shortening
2 cups brown sugar
2 eggs
1 1/2 cups flour
1 tsp. salt
1 cup nuts (opt.)
1 tsp. soda
4 cups oats
1 tsp vanilla
Mix above ingredients together and press into greased 9 X 13 cake pan. Save 2 cups for the top of bars.
1 large pkg. chocolate chips
2 TB butter
1 can sweetened condensed milk
1 cup nuts (opt.)
1/2 tsp salt
2 tsp vanilla
Melt together on med. and pour over oatmeal mixture. Sprinkle remainder of oatmeal mixture on top and lightly press. Bake 20 minutes at 350 degrees.
Mrs. Fields Chocolate Chip Cookies
Erin Roberts
4 cubes butter
1 1/2 cup sugar
6 cups flour
4 cups chocolate chips
2 cups brown sugar
3 TB vanilla
1 1/2 tsp soda
1 1/2 tsp salt
3 eggs
Bake at 350 degrees for 6-8 minutes and take out, leave on cookie sheet for 5 minutes.
Homemade "Oreos"
Erin Roberts
2 pkgs Devils Food cake mix
1 cup shortening
4 eggs
Mix dry cake mix, shortening and eggs until well blended. Roll small balls. Bake at 375 for 10 minutes or until "sparkle" is gone from cookie. When cooled frost with cream cheese frosting and top with second cookie.
Cream Cheese Frosting
6 oz cream cheese
3 cups powdered sugar
1 tsp vanilla
Mix until blended. Put desired amount on each cookie sandwich.
Oatmeal chocolate Chip Cookies
Erin Roberts
3 cups flour
1 1/2 tsp salt
2 tsp soda
Beat together:
2 cup shortening
1 cup sugar
2 cups packed brown sugar
2 tsp vanilla
Add 4 eggs-- Beat until light and fluffy. Gradually beat in flour mixture and 4 cups rolled oats. Stir in chocolate chips. Drop batter onto cookie sheets. Bake 350 degrees fro 8-10 minutes. Cool on sheets for 2 minutes before placing on wire rack. Makes 7 dozen cookies.
Pudding Cookies
Joy Taylor
2 cubes butter
¼ cup sugar
¾ cup brown sugar
3 tsp vanilla
Mix until creamy
Add:
2 eggs
1 package vanilla or chocolate pudding
Then slowly add:
1 tsp baking soda
3 ¼ cup flour
½ package chocolate chips
½ package peanut butter chips
Bake at 375` for 8 minutes
Waffle Iron Cookies
Joy Taylor
½ cup butter melted
¾ cup sugar
2 eggs
1 cup flour
6 Tbsp cocoa
½ tsp vanilla
½ tsp salt
Drop by spoonfuls onto hot waffle iron and count to 50
Frost with white frosting (drizzle)
Yummy Big Cookies
Joy Taylor
Adjust oven racks to upper and lower—middle positions (so you can put two cookie sheets in at a time evenly) and preheat oven to 325`
First melt 2 cubes of butter and let cool
Whisk together and then set aside:
3 1/3 cup flour
¾ tsp baking soda
½ tsp salt
When butter is cooled beat butter with
1 ¼ cup brown sugar
½ cup sugar
Then beat in
2 eggs
2 egg yolks
And 1 Tbsp vanilla until combined
Then mix in the flour mixture and 2 cups chocolate chips
Working with ¼ cup of dough at a time—roll the dough into balls and lay on 2- parchment lined baking sheet (6 cookies per cookie sheet)
Bake until the edges are golden but the center is still soft 17-20 minutes. Rotating and switching the baking sheets halfway.
Let the cookies cool on the baking sheet for 10 minutes
Chocolate Chip Cookies
James Wammack
1 lb. butter or margarine
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp. vanilla
Cream all together.
Mix in
6 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 cups chocolate chips
Drop by rounded tablespoon onto ungreased cookie sheet. Bake at 350 ° for 10 minutes
Danny’s Chocolate Chip Cookies
Lorraine Wammack
Ingredients:
1 Cup Butter (2 sticks)
¾ Cup Sugar
¾ Cup Brown Sugar
2 Eggs
1 tsp Vanilla
2 ½-3 Cups Flour
1 tsp Baking Soda
¼ tsp Salt
1 ½ Cups Simi Sweet or
Milk Chocolate Chips
Preparation:
Cream the Butter, Sugar, Brown sugar, Eggs and Vanilla until blended and fluffy; Add in Flour, Baking Soda and Salt until combined; Add the Chocolate Chips.
Baking:
Preheat the oven to 385°; On a baking (cookie) sheet, place 1” balls of dough about 2” apart; Bake for 8-9 minutes (rotating baking sheets halfway through if using more than 1 sheet) until the cookies are golden brown, but slightly undercooked.
Oatmeal/Peanut Butter Chocolate Chip Cookies
Lorraine Wammack
Ingredients:
1 ½ cups packed brown sugar
1 ½ cups flour
½ cup butter or margarine, softened
1 teaspoon baking soda
½ cup crunchy peanut butter
1/4 tsp salt
1 tsp vanilla
1 cup semi sweet chocolate chips (or a mixture of chocolate and peanut butter chips)
1 egg
2 cups quick cooking oats
1 cup chopped nuts, (if desired)
Preparation:
Heat oven to 350°. In large bowl, stir brown sugar, butter and peanut butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips.
Baking:
Drop dough onto ungreased cookie sheet by rounded tablespoonfuls about 2 inches apart.
Bake 9-11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Makes 3 ½ cookies.
Crispy Skippy™ Peanut Butter Cookies
Lorraine Wammack
2 ½ Cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup Skippy Creamy or Super Chunk Peanut Butter
1 cup I Can’‘t Believe it’s Not Butter Spread
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
1. Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda and salt; set aside
2. In large bowl, with electric mixer, beat peanut butter and spread until smooth. Beat in sugars, then eggs and vanilla, until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.
3. Shape dough into 1 inch balls. On ungreased baking sheets, arrange balls 2 inches apart. With fork dipped in sugar, gently flatten each cookie and press crisscross pattern into tops.
4. Bake 12 minutes until lightly golden. On wire rack, cool completely. Store in tightly covered container.
Skippy Peanut Butter Oatmeal Cookies
Lorraine Wammack
2 cups quick oats
1 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1 cup butter or margarine
1/4 tsp salt
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
Combine dry ingredients in a small bowl; set aside. In large bowl beat butter, peanut butter, sugar, eggs and vanilla until creamy. Add dry ingredients and mix. Drop dough onto ungreased cookie sheets. Bake at 350° for 12 minutes or until lightly brown. Makes 6 doz. cookies. Variety: Add nuts and chocolate chips and/or peanut butter chips.
“No Bake” Peanut Butter Rolled Oat Clusters
Lorraine C. Wammack
2 cups sugar
½ cup butter
1 cup peanut butter
½ tsp. salt
½ cup milk
1 tsp. vanilla
3 cups rolled oats
Combine sugar, milk, butter, and salt in medium saucepan and stir. Bring to full boil, stirring constantly to prevent burning. Boil for 1 minute. Remove from heat, add vanilla, peanut butter and stir until smooth. Add rolled oats and mix well. Cool slightly until mixture holds shape. Drop by tablespoons full onto waxed paper. Cool completely, until sett. Makes 4 dozen.
My Mom’s and Lorraine’s Old Fashioned Peanut Butter Cookies
Lorraine Wammack
1 cup shortening
1 cup brown sugar
1 cup white sugar
1 cup peanut butter (crunchy is best)
2 eggs
3 cups flour
2 tsp baking soda
½ tsp baking powder
½ tsp salt
Cream first five ingredients well, add sifted dry ingredients. Roll into small balls and press down with fork dipped in either flour or sugar. Bake at 400° for 8-10 minutes. Makes 5 doz.
Ed’s Favorite Oatmeal Cookies
Lorraine Wammack
Ingredients:
3/4 c. shortening
1 cup brown sugar
½ cup granulated sugar
1 egg
1/4 c. water
1 tsp vanilla
1 cup flour
½ tsp soda
1 tsp salt
3 cups rolled oats
Preparation:
Mix together the flour, soda and salt in a small bowl; set aside. In large bowl (by hand) cream together shortening sugars and the egg. Add egg and mix well. Add the water and vanilla until well blended. Stir in the flour mixture until well blended. Stir in oats. Drop by teaspoonfuls onto cookie sheet about 2 inches apart. Bake at 350° for 12 to 15 minutes. Don’t overbake.
Ed’s Favorite “Healthy” Oatmeal Cookies
Lorraine Wammack (adapted from Dale Clark)
Cream together w/electric mixer until creamy:
3/4 cup Splenda
3/4 Cup Sucanet (Organic Brown Sugar)
½ cup butter softened (real butter)
½ cup peanut butter
Add:
2 eggs
1 tsp vanilla
and mix well w/electric mixer.
Add:
½ cup soy flour
1 cup white flour
1 tsp baking soda
1/4 tsp salt
½ tsp cinnamon
and mix well w/electric mixer
Stir in by hand, 2 cups of rolled oats. Bake 8 to 10 minutes at 350°. Do not overbake. Cool on wire rack.
Snickerdoodles
Lorraine Wammack
Ingredients:
½ cup shortening and ½ cup butter (or all butter)
1 ½ cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. soda
1/4 tsp salt
2 Tbls. sugar 2 tsp. cinnamon
Preparation:
Heat oven to 400°. Mix shortening, butter and eggs thoroughly. Measure flour by dip-level method. Mix flour, cream of tarter, baking soda and salt and add to shortening mix. Form dough into balls the size of walnuts. Roll balls in mixture of 2 Tblsp. sugar and 2 tsp. cinnamon. Place 2" apart on ungreased baking sheet. Bake 8 to 10 minutes. Immediately remove from baking sheet to cool. Makes 6 dozen.
Chocolate Snickerdoodles
Lorraine Wammack (I got this from the San Diego Union Newspaper)
Ingredients:
½ cup margarine, softened
1 ½ cup plus 1 tblsp. granulated sugar
2 large eggs
1 tsp vanilla
1 1/4 cups flour
½ cup unsweetened cocoa
1 tsp. cream of tartar
½ tsp baking soda
1/4 tsp salt
1 Tblsp ground cinnamon
Preparation:
In a large bowl, beat margarine with 1 ½ cups sugar until light and fluffy. Add eggs and vanilla. Beat well. In a medium bowl, combine flour, cocoa, cream of tartar, baking soda and salt. Add dry ingredient mixture to creamed mixture in two parts. Incorporate first have before adding second. Mix until smooth dough is formed.
Shape dough into 1 inch balls the size of walnuts. In a small bowl, mix remaining 1 Tblsp sugar with cinnamon. Roll balls in cinnamon-sugar mixture. If dough is too sticky, wet hands with warm water. Once you roll balls in cinnamon-sugar mixture, they will be less sticky. Place 2 inches apart on parchment lined or ungreased cookie sheets. Bake in preheated oven at 375° for 10 minutes. Immediately remove from oven. Let cool 1 to 2 minutes on cookie sheets, then remove to wire racks to cool completely.
Russian Tea Cakes or Mexican Wedding Cakes or Christmas Snowball Cookies
Lorraine Wammack
Ingredients:
1 cup butter or margarine, softened
½ cup confectioner’s sugar
1 tsp vanilla
2 1/4 flour
1/4 tsp salt
3/4 cup finely chopped nuts
Preparation:
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together (I do it with my hands if it is too crumbly). Shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. While warm, roll in confectioner’s sugar. Cool. Roll in sugar again. Makes about 4 doz. cookies.
Variation: Ambrosia Balls: Omit nuts; add 1 cup finely cut coconut and 1 tablespoon grated orange peel with the flour.
Candy Cane Cookies
Lorraine Wammack
Ingredients:
½ cup butter or margarine, softened
½ cup shortening
1 cup confectioner’s sugar
1 egg
1 ½ teaspoons almond extract (I never have this so I just add a little more vanilla)
1 teaspoon vanilla
2 ½ cups flour
1 tsp salt
½ teaspoon red food color
½ cup crushed peppermint candy
½ cup granulated sugar
Heat oven to 375°. Mix thoroughly butter, shortening, confectioner’s sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one-half.
Shape 1 tsp dough from each half into 4-inch rope. For smooth even ropes, roll them back and forth on very lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.
Bake about 9 minutes or until set and very light brown. Mix crushed candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. About 4 dozen cans.
Christmas Kisses
Lorraine C. Wammack
½ cup butter
1/3 cup peanut butter
½ cup sugar
½ cup brown sugar, packed
1 egg
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
½ tsp salt
36 chocolate candy kisses
Preparation:
Preheat oven to 350°. Cream butter and peanut butter. Add sugars and cream together. Beat in egg and vanilla. Combine flour, baking soda, and salt; mix well with sugar mixture. Shape into 1 inch balls; roll in granulated sugar. Bake on ungreased cookie sheet for 8 minutes. Remove from oven and top each cookie with a chocolate kiss (any kind, ie. almond, peanut butter, even mint) pressing down into cookie. Return to oven and bake 3 to 6 minutes longer, or until kiss is melted slightly.
Aspen Grove’s Choc Chip-Peanut Butter Cookies
Lorraine Wammack
Ingredients:
½ cup butter or margarine
½ cup peanut butter
½ cup sugar
½ cup brown sugar
2 eggs
1 ½ cups flour
1 tsp baking soda
1 1/4 cups chocolate chips
Preparation:
Preheat oven to 300°. Measure out dry ingredients and set aside. Cream together: Butter, Peanut butter and sugars. Add eggs, beat until light and fluffy. Add dry ingredients, mix, add chocolate chips, mix. Bake at 300° for 10 to 12 minutes on an ungreased baking sheet or until light brown.
Apple-Oatmeal Cookies
Lorraine Wammack
Ingredients:
1 ½ cups quick-cooking oats
3/4 cup flour
3/4 cup whole-wheat flour (I use all white flour but I have heard it is good with the whole wheat)
½ cup brown sugar, firmly packed
1 tsp baking powder
1/4 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ cup raisins
1 cup finely chopped peeled apple (such as Granny Smith)
1 egg, slightly beaten
½ cup honey
½ cup oil
1/3 cup milk
Preparation:
1. Preheat oven to 375°
2. In a medium bowl, combine oats, flour(s), brown sugar, baking powder, baking soda, salt and cinnamon; stir to combine.
3. Stir in raisins and apples.
4. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form smooth batter.
5. Drop batter onto ungreased cookie sheets, using a rounded teaspoon of dough for each cookie, leaving 2 inches between. Dip fingers into water. Press dough down to about 1 ½ inch in diameter.
6. Bake for 10 to 12 minutes, or until lightly golden.
7. Remove baking sheet from oven. Transfer cookies to cooling rack
Oatmeal Craisins White Chocolate Chip Cookies
La Tisha Wammack
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick cooking oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup white chocolate chips
1 cup craisins
Directions
Beat butter, sugars, eggs and vanilla until creamy. Add in oats, flour, baking soda, baking powder, and salt, and beat until well mixed.
Add in craisins and white chocolate chips.
Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350°. Enjoy!!
(James warned me that people might think I can’t spell and that this is supposed to say raisin cookies, but it is actually craisins, they are dried cranberries.)
Chocolate chip cookies
La Tisha Wammack
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Conbine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Great substitution is white chocolate chips, the new caramel/chocolate chips or peanut butter chips. Bake as previously directed.
Sugar Cookies
La Tisha Wammack
2 sticks (1 cup) butter
1 level cup sugar
1 large egg
1 teaspoon pure vanilla
3 cups of all-purpose flour
2 teaspoons baking powder
Preheat the oven to 400°F.
Cream the butter and sugar together in the large bowl using an electric mixer.
Briefly beat the egg and vanilla extract together, set aside. Sift the flour and baking powder together, set aside.
First and the egg mixture to the creamed butter and sugar. Next add the flour and baking powder mix one cup at a time. It may feel like quite a stiff dough, if too stiff to mix add a teaspoon of water at a time until dough relaxes.
For ease of rolling, divide the dough into four balls. Roll each ball to about 1/8 inch thick and use cookie cutters or a drinking glass to cut shapes.
Bake for about 6 minutes. You have to keep a close eye on them. As soon as they start turning brown around the edges, they're done.
Remove them from the baking sheet immediately and place them on a wire rack to cool. Enjoy!
Caramel KISSES Thumbprint Cookies
La Tisha Wammack
Ingredients:
72 HERSHEY'S KISSES Brand Caramel Filled Milk Chocolates
1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
1/4 cup HERSHEY'S Cocoa
2 eggs
1 tablespoon vegetable oil
1 tablespoon water
1 cup ground pecans(optional)
2-1/2 teaspoons milk
Directions:
1. Remove wrappers from chocolates. Lightly grease cookie sheets.
2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).
3. Heat oven to 350 F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
4. Place 24 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Put about 1/2 teaspoon caramel filling in each indentation. Lightly press chocolate on caramel. 48 cookies.
Cranberry Butterscotch cookies
Holly Williams
2 eggs
1 stick butter
1/2 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. baking soda
1 cup oatmeal
2 cups flour
1 cup cranberries
1 cup butterscotch chips
Beat sugar and butter. Add eggs one at a time. Beat in the rest of the ingredients. Bake 350 for 8-10 minutes.
