Submitted by: Adrienne
1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3 med bananas, mashed
2 c. quick oats
1 c. choc chips
Cream butter and sugar well. Beat in eggs and vanilla. Combine flour, b. soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and choc chips. Drop by rounded spoonfuls onto greased baking sheets. Bake at 375 for 8-10 minutes. Immediately move to wire racks to cool.
Tip: These make GREAT bars, too. Just put the dough into a greased 9 x 13 pan and bake for more like 20-25 minutes (I did it once but wasn't really timing it...just when it's a little golden on top and a toothpick comes out clean).
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Wednesday, September 3, 2008
Wednesday, November 14, 2007
Pumpkin Cookies with Penuche Frosting
Submitted by Mom
Cookies
1/2 C. Sugar
1/2 C. packed brown sugar
1 C. margarine or butter
1 C. canned pumpkin
1 tsp. vanilla
1 egg
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/4 tsp. salt
3/4 C. chopped nuts
Frosting
3 T. melted butter
1/2 C. packed brown sugar
1/4 C. milk
1 1/2 to 2 C. powdered sugar
Heat oven to 350 degrees. In a large bowl, beat sugar, 1/2 C. brown sugar and 1 C. Butter until light anbd fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by round teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Or, until light golden brown around edges. Immediately remove from cookie sheets; cool.
Frosting
In a medium saucepan, combine 3 T. butter and 1/2 C. brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Spread on cookies and devour!
Cookies
1/2 C. Sugar
1/2 C. packed brown sugar
1 C. margarine or butter
1 C. canned pumpkin
1 tsp. vanilla
1 egg
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/4 tsp. salt
3/4 C. chopped nuts
Frosting
3 T. melted butter
1/2 C. packed brown sugar
1/4 C. milk
1 1/2 to 2 C. powdered sugar
Heat oven to 350 degrees. In a large bowl, beat sugar, 1/2 C. brown sugar and 1 C. Butter until light anbd fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by round teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Or, until light golden brown around edges. Immediately remove from cookie sheets; cool.
Frosting
In a medium saucepan, combine 3 T. butter and 1/2 C. brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Spread on cookies and devour!
Sunday, September 9, 2007
Cinnamon Oatmeal Cookies
Submitted by: Mom
1 cup sugar
1 t. soda
1 cup brown sugar
½ t. baking powder
1 cup melted shortening
1 t vanilla
2 eggs 1 t. cinnamon
2 cups flour
1 t. salt
2 cups oatmeal chocolate chips
Combine sugar, brown sugar, shortening, eggs and vanilla and blend well. Mix dry ingredients and then add to other. Add chocolate chips and bake at 350 degrees for 8 - 12 minutes.
1 cup sugar
1 t. soda
1 cup brown sugar
½ t. baking powder
1 cup melted shortening
1 t vanilla
2 eggs 1 t. cinnamon
2 cups flour
1 t. salt
2 cups oatmeal chocolate chips
Combine sugar, brown sugar, shortening, eggs and vanilla and blend well. Mix dry ingredients and then add to other. Add chocolate chips and bake at 350 degrees for 8 - 12 minutes.
No Bake Cookies
Submitted by: Mom
2 cups sugar
1/4 cup cocoa
½ cup milk
1 stick butter
½ cup peanut butter
1 tsp. Vanilla
3 cups rolled oats
Combine sugar, cocoa, and milk in a pan and boil for 1 minute. Ad remaining ingredients and roll into balls. Let stand until set. Makes about 4 dozen. Store at room temperature.
2 cups sugar
1/4 cup cocoa
½ cup milk
1 stick butter
½ cup peanut butter
1 tsp. Vanilla
3 cups rolled oats
Combine sugar, cocoa, and milk in a pan and boil for 1 minute. Ad remaining ingredients and roll into balls. Let stand until set. Makes about 4 dozen. Store at room temperature.
Thursday, September 6, 2007
Mom's Secret Ingredient Chocolate Chip Cookies
Submitted by: Mom
Preheat oven to 350 degrees
2 c. butter
2 c. brown sugar
2 c. sugar
2 tsp. vanilla
3 eggs
6 c. four
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 package of instant French Vanilla Pudding
1 1/2 c. nuts
3 c. chocolate chips (or 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips)
Cream butter, sugars, vanilla and eggs until fluffy (about 2 minutes in a mixer). Combine dry ingredients in a separate bowl, then add to wet mixture. Add nuts and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes.
Preheat oven to 350 degrees
2 c. butter
2 c. brown sugar
2 c. sugar
2 tsp. vanilla
3 eggs
6 c. four
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 package of instant French Vanilla Pudding
1 1/2 c. nuts
3 c. chocolate chips (or 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips)
Cream butter, sugars, vanilla and eggs until fluffy (about 2 minutes in a mixer). Combine dry ingredients in a separate bowl, then add to wet mixture. Add nuts and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes.
Wednesday, September 5, 2007
Chocolate Chip Cookies
Submitted by: Amber
1 cup granulated sugar
1 cup brown sugar
½ cup shortening
½ cup butter or margarine, softened
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups all-purpose flour
12 oz. semi-sweet chocolate chips
Place sugars, butter, shortening, eggs, and vanilla in large bowl. Beat until smooth. Mix in baking soda, salt, and flour to sugar mixture. Add chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Remove from baking sheets immediately and cool on wire racks.
1 cup granulated sugar
1 cup brown sugar
½ cup shortening
½ cup butter or margarine, softened
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups all-purpose flour
12 oz. semi-sweet chocolate chips
Place sugars, butter, shortening, eggs, and vanilla in large bowl. Beat until smooth. Mix in baking soda, salt, and flour to sugar mixture. Add chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Remove from baking sheets immediately and cool on wire racks.
Tuesday, September 4, 2007
Snickerdoodles
Submitted by: Amber
1 ½ cups sugar
½ cup margarine or butter, softened
1 tsp. vanilla
2 eggs
2 ¾ cups all purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
Heat oven to 400 degrees. In large bowl, combine 1 ½ cups sugar and margarine until light and fluffy. Blend in vanilla and eggs. Blend flour, cream of tartar, baking soda, and salt into creamed mixture. Combine 2 tbsp. sugar and cinnamon. Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until set. Remove from cookie sheets immediately.
1 ½ cups sugar
½ cup margarine or butter, softened
1 tsp. vanilla
2 eggs
2 ¾ cups all purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
Heat oven to 400 degrees. In large bowl, combine 1 ½ cups sugar and margarine until light and fluffy. Blend in vanilla and eggs. Blend flour, cream of tartar, baking soda, and salt into creamed mixture. Combine 2 tbsp. sugar and cinnamon. Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes or until set. Remove from cookie sheets immediately.
Cloud Cookies
Submitted by: Kinsey
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup superfine granulated sugar
2 cups chocolate chips
Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.Gradually add sugar, beat until stiff. Fold in chocolate chips.
Drop by teaspoonful on a cookie sheet covered with parchment paper or foil. Bake until dry at 300 degrees, about 25 minutes (sometimes this takes 35-45 minutes).(You can also add 2 tablespoons of cocoa to make Chocolate Clouds.)
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup superfine granulated sugar
2 cups chocolate chips
Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.Gradually add sugar, beat until stiff. Fold in chocolate chips.
Drop by teaspoonful on a cookie sheet covered with parchment paper or foil. Bake until dry at 300 degrees, about 25 minutes (sometimes this takes 35-45 minutes).(You can also add 2 tablespoons of cocoa to make Chocolate Clouds.)
Minty Middle Cookies
Submitted by: Amber
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 egg
½ tsp. vanilla
¼ tsp. mint extract
Filling:
2 ½ cups sifted confectioner’s sugar
½ cup unsalted butter, softened
2 tbsp. milk
½ tsp. mint extract
Food coloring
1. Sift together flour, cocoa, baking soda, and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla and mint extract. On low speed, beat flour mixture into butter mixture. Divide in half, shape each into a log about 1 ½ inches in diameter. Wrap in plastic wrap; refrigerate 4 hours.
2. Preheat oven to 375 degrees. Cut each log into slices, about 1/8 inch thick; place onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until almost firm. Transfer cookies to wire rack to cool.
3. Filling: beat confectioner’s sugar, butter, milk, and mint extract in bowl until spreading consistency. Tint with food coloring. Spread flat side of half of cookies with filling. Top each with a plain cookie.
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 egg
½ tsp. vanilla
¼ tsp. mint extract
Filling:
2 ½ cups sifted confectioner’s sugar
½ cup unsalted butter, softened
2 tbsp. milk
½ tsp. mint extract
Food coloring
1. Sift together flour, cocoa, baking soda, and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla and mint extract. On low speed, beat flour mixture into butter mixture. Divide in half, shape each into a log about 1 ½ inches in diameter. Wrap in plastic wrap; refrigerate 4 hours.
2. Preheat oven to 375 degrees. Cut each log into slices, about 1/8 inch thick; place onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until almost firm. Transfer cookies to wire rack to cool.
3. Filling: beat confectioner’s sugar, butter, milk, and mint extract in bowl until spreading consistency. Tint with food coloring. Spread flat side of half of cookies with filling. Top each with a plain cookie.
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