Pumpkin Cookies

Makes 3 1/2 doz.

1 c. shortening
1 c. sugar
1. c. pumpkin (canned or fresh)
2 c. flour
1 tsp. baking powder
1/2  to 1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp nutmeg (opt)
1/4 tsp allspice (opt)
1 c. chocolate chips

Cream shortening and sugar. Add pumpkin, egg and vanilla. Beat well. Add sifted dry ingredients. Stir in chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 for 10-12 mins.

Banana Puffs

Makes 3-4 doz.

3 c. flour
1 tsp. baking soda
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. cloves)
1/2 tsp. salt
3/4 c. (1 1/2 cubes) butter
1 c. brown sugar
1 egg
1 c. (2 med) bananas, mashed
1 tsp. vanilla
1 c. chocolate chips

Cream together butter and sugar until fluffy. Beat in egg, bananas and vanilla. Sift dry ingredients together. Stir in half of the flour mixture until well blended. Add rest of the flour mixture; blend. Stir in chocolate chips. Drop by rounded teaspoons onto lightly greased cookie sheet. Bake at 375 for 10 mins or until firm. Remove from sheets to cool completely.

Unbaked Cookies

1/2 c. milk
2 c. sugar
3 rounded tbsp. cocoa
1/4 tsp. salt
1/2 c. (1 cube) butter
3 c. quick oats
1 tsp. vanilla

1. c. coconut (optional)
1. c. raisins (optional)

Combine milk, sugar, cocoa, salt and butter. Boil for 1 to 2 minutes only, at a med boil. Remove from heat. Stir in oats and vanilla. Let stand for 1-5 minutes (less if they are taking shape, more if runny). Spoon out on wax paper and let stand until dry.

Variations: 1/2 c. peanut butter can be added to the first mixture and boiled. For butterscotch, omit the cocoa and substitute brown sugar.

Mrs. Field Cookies

Makes 7 dozen.

1 lb. (2 cups) real butter
1 1/2 c. sugar
2 c. brown sugar

Beat well for 10 minutes.

Add 3 eggs. Beat well.

Add 2 tsp. vanilla. Beat.

Sift together:
   6 c. flour (+ 1 c. for high altitude)
   1 1/2 tsp. salt
   1 1/2 tsp. baking soda

Add dry ingredients to creamed mixture. Beat for 3 more minutes.

Add 4 cups milk (or semi-sweet) chocolate chips.

Bake at 350 for 7 minutes, on ungreased cookie sheet. Let cool on sheet for 5 minutes before removing.

Variation: Add 3 cups chocolate chips and 2 cups nuts. OR 3 cups raisins, 2 cups nuts and 1 1/2 cups oatmeal. Bake at 350 for 8-10 mins. Let cool on sheet for 5 minutes before removing.

Oatmeal-whatever-Cookies

3/4 cup butter (half butter half peanut butter)
1 c. packed brown sugar
1/2 c sugar
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp pumpkin pie spice
2 tbsp flaxseed meal (optional)
2 eggs
1 tsp vanilla
1 1/2 c flour
2 c rolled oats
Chocolate chips
Butterscotch chips (optional) OR any other kind of chip or nut, whatever you like.


Beat everything together, in order. Drop 2 Tbsp and squish down on pan a little. Preheat 375, cook 8-10 mins. Don't over bake or they'll be hard, undercook them just a tiny bit and they're soft and delicious!

Peanut Butter Nutella Cookies

 These are delicious. You will gobble them up in no time. And the Nutella taste is very subtle.

Recipe adapted from Delightful Bitefuls

1/2 cup unsalted butter, at room temperature

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 tsp vanilla extract

3/4 tsp baking soda

1/4 tsp salt

1-3/4 cups all purpose flour

1/4 cup Nutella

- Preheat oven to 350 degrees.

- In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

- Add in the egg and vanilla and beat until well combined.

- In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

- Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.

- Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

- Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.

- Bake until the edges are lightly browned, about 8-10 minutes.

- Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

*note-I found that my batch was a little dry, because I added less butter, which made it hard to squish with a fork, so I baked them in balls and squished them down with a fork when they were still hot/soft out of the oven. Do not over bake or they are very dry!

Cake Mix Cookie II

I have made Mary's Cake Mix Cookies about a million times since she posted it here. It's simple and delicious. I've even gotten to be a bit of an experimenter with it and my favorite one thus far was a white cake mix, banana extract and then I pressed white chocolate chips on the tops.

However, my neighbor brought me some that were delightful and I thought I should share. Also very good and easy and quick.

CAKE MIX COOKIES II

1 Cake mix box

1 16 oz container Cool Whip

1 egg

Beat together. Roll into balls (roll in powdered sugar to make them a smidge fancy) Bake at 325 for like 10 minutes. Done. The main difference is these ones are chewy, which I really like.

Super Quinoa Cookies

From www.westmountainwheat.blogspot.com

Ingredients:

1 cup quinoa flour

1 ¼ cup fresh ground spelt flour

½ cup pure maple syrup

2 tsp. vanilla

1 Tbsp. Rumford baking powder

½ cup coconut oil

3 eggs

1 tsp. sea salt

Directions

Whip together the eggs, oil, syrup, and vanilla.  Add the flours, salt, and baking powder.  Mix well and drop on a parchment covered cookie sheet.  Bake for about 8 minutes in a 350 degree oven.

Pudding-Chocolate Chip Cookies

1 cup butter or margarine, softened

3/4 cup  packed brown sugar

1/4 cup granulated sugar

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 tsp. vanilla

2   eggs

1 tsp. baking soda

2-1/4 cups  flour

1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks 

HEAT oven to 375°F.
BEAT butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate.
DROP teaspoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 8 to 10 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

Substitute:

Substitute 1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, for the chocolate chunks.

Note:

When baking cookies in high-altitude areas, bake at 375°F for 9 to 11 min. or until golden brown.

Variation:

Prepare dough as directed; spread onto bottom of 13x9-inch pan sprayed with cooking spray. Bake at 375°F for 20 to 25 min. or until golden brown. Cool before cutting into bars. Makes 24 servings.

Ginger Cookies

 

2 1/4  cups flour

2 tsp ground ginger (I used 1 1/2 tsp)

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cups margarine, softened

1 cup white sugar

1 egg

1 Tbsp water

1/4 cup molasses

2 Tbsp. white sugar

 

Preheat oven to 350 degrees.  Sift together flour, ginger, baking soda, cinnamon, cloves, and salt, set aside.

In large bowl, cream togther the margarine and 1 cup sugar until light and fluffy.  Beat in the egg, then stir in the water and molasses.  Gradually stir the sifted ingredients into the molasses mixture.  Shape dough into walnut sized balls, and roll them in the remaining 2 Tablespoons of sugar.  Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8-10 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Store in airtight container.

Servings: 24 cookies.

 

Peanut Butter Chocolate Chunk Cookie

8 tbsp (1 stick) margarine, preferably unsalted, chilled and cut into pieces

1/2 c granulated sugar

1/2 c packed light brown sugar

1/4 c soft silken tofu

1/2 tsp vanilla extract

1 1/2 c all-purpose flour

3/4 tsp baking soda

1/4 tsp salt

1/2 c smooth peanut butter

1 c semisweet chocolate chunks

 

preheat oven to 400 degrees. in large bowl cream margarine w/ electric mixer until smooth and fluffy.  Add both of the sugars and blend well.  add tofu and vanilla and blend again.

 

in a medium bowl, sift the flour, baking soda, and salkt.  add 1/3 of flour mixtgure and mix well.  continue with another 1/3 of mixture, then the remaining 1/3, mixing well after each addition. then add peanut butter and mix well.  fold in the chocolate chunks.

 

roll cookie dough into 1-inch balls and place on a greased cookie sheet.  allow room for the cookies to spread.  press down twice on each cookie withthe back of a fork, flattening it and making a crisscross pattern on top.

 

bake cookies for 5-8 minutes, until light golden brown, and then allow them to cool on the pan.

Cake Mix Cookies

1 cake box of any kind of cake mix (I used funfetti)

2 eggs

1/3 c. oil

Frosting

Preheat oven to 375 degrees. Combine cake mix, eggs and oil. Mix until thoroughly moistened. Shape into balls and place on ungreased cookie sheet. Bake 6-8 minutes. Cool 1 minute and remove from cookie sheet. Frost cookies after cooling. 

*The frosting I used (you can use any kind):

Buttercream Frosting:

1/4 c. melted butter (makes it runny) 

2 c. powdered sugar

2-3 tbsp. milk

1 tsp. vanilla

1/8 tsp. almond extract (optional)

Food coloring

Mix everything together. Add more powdered sugar to make thicker, or more milk to make thinner.

Chocolate Chip Meringue Cookies

D.e.l.i.c.i.o.u.s.

2 egg whites
3/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/8 tsp. cream of tartar
1 c. chocolate chips

Add cream of tartar to egg whites and beat (use electric mixer-like a kitchen aid or bosch) until stiff. Add sugar and salt, a little at a time, until mixture is very stiff. Fold in vanilla and chocolate chips. Drop by teaspoonfuls, about 2 inches apart, on foil covered cookie sheet. Bake at 300 degrees for 20 to 30 minutes, depending on how dry you like them. If you like them more gooey, cook them less. (Ps. they are really good dry). 1 batch makes about 2 dozen.

Mud Puddles

Original Version:

2 cups flour

1/2 teaspoon baking soda

3/4 cup brown sugar

3/4 cup sugar

2 eggs

2 sticks softened butter

2 teaspoon vanilla

1 cup chocolate chips

Small Reece's Peanut Butter cups

Combine flour and soda then set aside. Blend sugar and butter. Mix to a grainy paste. Add eggs and vanilla and beat on medium speed until light and fluffy. Add flour mixture and chocolate chips. Blend until combined well. Grease mini muffin tins. Fill 1/2 full with dough. Bake at 350* for 8-10 minutes. Add Peanut Butter cups immediately after baking. Run a knife around the edge and let cool for a few minutes. Then let them completely cool on a cookie sheet. (Makes 90-100)

Easy Version:

Nestle Toll House Refrigerated Cookie Dough

1 pkg small Reece's Peanut Butter Cups

Spray a mini Muffin tin pan REALLY GOOD. Scoop a spoon full of dough into each spot. (Don't compact it down. Don't let it overflow the top of the pan.) Cook at 375* for 6-10 min. Until it looks golden brown and not doughy in the middle. Let cool in pan maybe 5 min. Then push a Peanut Butter Cup in the center of each. Cool just a little bit longer then use a butter knife to break away the edges from the pan and pop out. These are the best on the 2nd day. I hope this makes sense. They are super YUMMY!

Matt's Famous Chocolate Chip Cookies

So I know I've posted a "Mary's Choco. Chip Cookie" recipe before, and they are good, but these seriously are better. Matt waited for like two years after we were married to make them! So that's why I posted the other ones earlier. We make these ones all the time and roll them in balls, put them in the freezer and make more whenever!

He takes a lot of pride in these cookies and may possibly kill me if he knew I posted it on here. :)

Here it is:
2 c. flour
1 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 c. shortening
chocolate chips

Mix everything together in mixer. Bake at 375 for 10 minutes.
Or you can roll them on a pan and place in freezer, after frozen put in ziploc baggie for late use!

Cookie Salad

From Mom:

2 - 3 oz. pkg. instant vanilla pudding

2 cups Buttermilk

1 large - 16 oz container Cool Whip

Mix well and Add:

3 cans mandarin oranges, well drained

1 - 20 oz can pineapple tidbits, well drained

1 pkg Kebbler fudge stripe cookies, broken in large pieces (no other cookie will work-they get too soggy)

Mix, chill and serve OR can be served immediately if desired.

Whole Wheat Peanut Butter Choco.Chip Cookies

Description:

Hearty homemade cookies made with whole wheat flour, peanut butter, oatmeal, and chocolate chips for an all-around great cookie treat!

Yield:

3-4 dozen cookies

Ingredients:

1 cup shortening or softened butter
1/3 cup peanut butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
12 ounces (2 cups) chocolate chips

Instructions:

1. Cream butters and sugars in a large bowl. Add eggs and vanilla, stirring until smooth.
2. In a medium-sized mixing bowl, combine flour, soda, salt, and oats. Add to creamed mixture and stir to make a thick cookie dough. Add chocolate chips, mixing with hands if necessary.
3. Roll dough into 1 1/2-inch balls and place on greased cookie sheets. Press to flatten tops. Bake at 375 degrees for 10-15 minutes, until cookies are browned and cooked to your liking.

VERY Soft Sugar Cookies

These taste just like the ones you get from Cookies by Design-if you've ever been lucky enough to get those kind! :)

1/2 cup butter

1/2 cup shortening

(You can use just one cup of margarine if you prefer, but the half butter cuts down on the hydrogenated oil and the shortening keeps them really soft. They taste just as good either way though.)

Blend above with 2 cups sugar

Add 2 eggs, mix well, then add 1 cup sour cream and 1 tsp vanilla and mix well.

In separate bowl combine dry ingredients

1/2 tsp baking soda

1/2 tsp salt

4 tsp baking powder

4 1/2 cup flour

Mix in dry ingredients by thirds to wet ingredients. mix till smooth. Chill dough in fridge at least one hour. Roll out on really well floured surface. (The dough is really sticky so you have to flour the top of the dough and the rolling pin too or else they just stick to everything. Don't worry about the flour weighing them down, I use tons)

Roll out, cut into shapes and place on ungreased cookie sheet. (I use parchment paper) Bake at 350 for 10 minutes

Frosting

1/4 cup butter

1/2 tsp salt

2 tsp vanilla

3 cups powdered sugar

1/4 cup milk

1/2 tsp almond flavoring

Mix well till smooth and frost cooled cookies.

Great Pumpkin Cookies!!!

This are delicious cookies! You've got to try them!! I found them on this food storage blog.

Whole Wheat Pumpkin Cookies

2 C. Whole Wheat Flour
1 C. Oats (quick, uncooked)
1 t. Baking Soda
1/2 t. Salt
3/4 C. Butter
1 C. Firmly packed brown sugar
1/2 C. Sugar
1 Egg (1 T. dry powdered egg + 2 T. Water)
1 t. Vanilla
1 C. Pumpkin
1 t. Pumpkin Pie Seasoning
1/2-1 C. Butterscotch or Chocolate Chips

Pre-heat oven to 350 degress. Cream the butter, add the sugars (beat together until fluffy. Add egg and vanilla. Combine all dry ingredients in a separate bowl. Alternate between dry ingredients and pumpkin. Add chips. Drop by rounded tablespoonfuls and bak for 10-12 minutes.

Chocolate Chocolate Chip Cookies (that are divine!)

The directions and some ingredients seem all fancy because I found this recipe off Martha Stewart, I just used basic cocoa and chocolate chips and they tasted great! Tip: We put a scoop a vanilla ice cream between two cookies and it is soo good! Highly recommended!

Double Chocolate Cookies
Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate.

Ingredients
Makes about 3 dozen.
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.