Cookies
annie1992
79 Posts
Chocolate chip cookies
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter; very softened
1 cup packed brown sugar
½ cup granulated sugar
1½ teaspoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat oven to 325° and line cookies sheets with parchment paper or grease. Sift together flour, soda and salt; set aside. With a hand-held mixer in a medium bowl, cream together butter and sugars until well blended. Beat in vanilla, egg and yolk until light and creamy. Mix in dry ingredients by hand until just blended. Stir in chocolate.
Drop dough, 2 tablespoons per cookie onto prepared cookie sheets. Bake about 12 to 15 minutes until edges are lightly toasted turning cookie sheet half way around, half way through cooking time. Cool on baking sheets for 2 minutes before transferring to rack lined with a brown paper bag to cool completely. **Placing a paper bag on rack to absorb grease makes cookies chewier. 36 cookies.
Peanut Butter Cookies
1 cup granulated sugar
1 cup brown sugar
1 cup butter
1 cup Jif smooth peanut butter
2 eggs
1 teaspoon vanilla
2½ cups sifted, lightly measured flour
1 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
10 oz. pkg. Reese's Peanut Butter Chips
1 cup chopped blanched peanuts
Mix sugars, butter, peanut butter and eggs until fluffy; add vanilla. Add combined flour, soda, baking powder and salt. Stir in chips and nuts. Drop (2 tablespoons each) onto ungreased cookie sheet. Bake at 350° 9 to 11 minutes. Do not over bake. (Cool on paper bag lined racks.)
Quaker Oats Oatmeal Cookies
3 cups quaker oats, (quick or old fashioned, uncooked)
1 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated white sugar
1 egg
1/4 cup water
1 tsp vanilla
Heat oven to 350. Grease cookie sheet. Combine oats, flour, salt and baking soda. In large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 12 to 15 minutes. For variety you can add shopped nuts, raisings, chocolate chips or coconut.
Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to brownies.
Recipe from the Nantucket Open House Cookbook.
Crust
1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour
Topping
1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs beaten
. Preheat oven to 350°
Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in
a mixing bowl until moist and crumbly. Press the mixture firmly and evenly
in the bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.
Prepare topping: Stir all the ingredients together until blended. Spread
the topping over the baked crust and bake for 20 minutes. Let cool
completely, then cut into 16 squares.
A couple of these recipes were shared with me by some wonderful women I met on a cooking forum, so Marilyn and Ann, thanks from me (even though you'll never see this.
Annie
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter; very softened
1 cup packed brown sugar
½ cup granulated sugar
1½ teaspoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat oven to 325° and line cookies sheets with parchment paper or grease. Sift together flour, soda and salt; set aside. With a hand-held mixer in a medium bowl, cream together butter and sugars until well blended. Beat in vanilla, egg and yolk until light and creamy. Mix in dry ingredients by hand until just blended. Stir in chocolate.
Drop dough, 2 tablespoons per cookie onto prepared cookie sheets. Bake about 12 to 15 minutes until edges are lightly toasted turning cookie sheet half way around, half way through cooking time. Cool on baking sheets for 2 minutes before transferring to rack lined with a brown paper bag to cool completely. **Placing a paper bag on rack to absorb grease makes cookies chewier. 36 cookies.
Peanut Butter Cookies
1 cup granulated sugar
1 cup brown sugar
1 cup butter
1 cup Jif smooth peanut butter
2 eggs
1 teaspoon vanilla
2½ cups sifted, lightly measured flour
1 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
10 oz. pkg. Reese's Peanut Butter Chips
1 cup chopped blanched peanuts
Mix sugars, butter, peanut butter and eggs until fluffy; add vanilla. Add combined flour, soda, baking powder and salt. Stir in chips and nuts. Drop (2 tablespoons each) onto ungreased cookie sheet. Bake at 350° 9 to 11 minutes. Do not over bake. (Cool on paper bag lined racks.)
Quaker Oats Oatmeal Cookies
3 cups quaker oats, (quick or old fashioned, uncooked)
1 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated white sugar
1 egg
1/4 cup water
1 tsp vanilla
Heat oven to 350. Grease cookie sheet. Combine oats, flour, salt and baking soda. In large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 12 to 15 minutes. For variety you can add shopped nuts, raisings, chocolate chips or coconut.
Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to brownies.
Recipe from the Nantucket Open House Cookbook.
Crust
1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour
Topping
1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs beaten
. Preheat oven to 350°
Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in
a mixing bowl until moist and crumbly. Press the mixture firmly and evenly
in the bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.
Prepare topping: Stir all the ingredients together until blended. Spread
the topping over the baked crust and bake for 20 minutes. Let cool
completely, then cut into 16 squares.
A couple of these recipes were shared with me by some wonderful women I met on a cooking forum, so Marilyn and Ann, thanks from me (even though you'll never see this.
Annie
