Chewy Raisin-Oatmeal Cookies
1-1/2 cups flour
1-1/2 cups packed brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
2 cups quick-cooking oats
1 large egg, lightly beaten
1/2 cup corn oil
1/2 cup skim milk
1 cup raisins
Preheat oven to 375ºF. Lightly grease cookie sheets or line with parchment paper. Stir together flour, brown sugar, salt, baking soda, cinnamon and oats until sugar is completely incorporated into the mixture. In small bowl, combine egg, oil and milk. Stir into dry ingredients until batter is thoroughly mixed. Stir in raisins. Drop by teaspoonfuls onto cookie sheets, placing 1-1/2 to 2" apart. Bake 8-10 minutes until cookies feel firm when touched and are lightly browned. Cool on wire rack. Makes 5 dozen.
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Chocoholic Cookies
from "The Main Corpse," by Diane Mott Davidson
2 cups rolled oats
2 cups (12 oz.) semisweet chocolate chips
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cocoa
2 large eggs, slightly beaten
1 Tbsp. milk
1-1/2 tsp. vanilla
9 oz. (three 3 oz. bars) white chocolate
1-1/2 Tbsp. solid Crisco
Preheat oven to 350ºF; grease two cookie sheets. Do not alter the order in which the ingredients are combined! In large bowl, combine oats and chocolate chips; set aside. In another large bowl, beat together butter and sugars until creamy. Sift together flour, baking soda, salt and cocoa. Add to butte mixture, stirring until thoroughly combined. Batter will be very stiff. Stir milk and vanilla into eggs. Stir this mixture into butter mixture until thoroughly combined. Add chips and oats; stir until well mixed. Using 2-Tbsp. scoop (1/8 cup), drop batter 2" apart on prepared pans. Bake 9-12 minutes, until cooked through. Cool on pan 1 minute; transfer to wire racks to cool completely. Melt white chocolate with Crisco in top of double boiler over simmering water. Hold a cooled cookie between thumb and forefinger; dip edge into warm white chocolate to cover the top third of the cookie. Place on rack over waxed paper to dry completely. Store between layers of waxed paper in airtight container in cool place. Makes 5 dozen.
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Chocolate Brownie Cookies
from Family Circle magazine
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
2/3 cup sugar
1/2 Tbsp. freshly brewed strong coffee
1 tsp. vanilla extract
2 Tbsp. unsalted butter
5 oz. bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Heat oven to 375ºF. Line baking sheets with parchment paper. Whisk together the flour, baking powder and salt in small bowl until well blended. Lightly beat the eggs in large bowl. Add the sugar, coffee and vanilla; beat with hand-held mixer on high speed for 10 minutes or until tripled in volume. Meanwhile, heat together butter, bittersweet chocolate and unsweetened chocolate in top of double boiler over simmering water until butter and chocolate are melted. Remove top of double boiler from over water. Stir mixture until smooth. Gently fold chocolate mixture into egg mixture until partially combined; some streaks should remain. Fold in flour mixture. Fold in chocolate chips. Let batter rest 10 minutes; batter will thicken slightly. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing the batter mounds about 2 inches apart. Bake until the cookies are puffed and cracked, 8 to 9 minutes. Cool cookies on baking sheet on wire rack for 5 minutes. Remove cookies to rack and let cool completely. Makes 4-1/2 dozen.
VARIATION: Substitute 1/2 cup chopped toasted nuts or dried sour cherries for 1/2 cup of the chocolate chips.
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Chocolate Butterscotch Chip Cookies
1 box chocolate cake mix
1/2 cup oil
3/4 cup pecans, chopped
1-1/2 cups butterscotch chips
2 eggs
Combine cake mix, oil and eggs. Mix well. Stir in butterscotch chips and nuts. Drop by tsp. onto ungreased cookie sheet and bake at 350 º for 10-12 minutes.
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Chocolate Cappuccino Cookies
from Southern Living magazine
2 cups butter or margarine, softened
4 cups firmly packed light brown sugar
4 large eggs
5-1/2 cups flour
1 cup cocoa
1/4 cup instant coffee granules
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
10 oz. cinnamon chips
Heat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended. Combine flour and next 5 ingredients. Gradually add to butter mixture beating at low speed just until blended. Stir in cinnamon chips. Drop dough by rounded tablespoonfuls, 2 inches apart onto lightly greased baking sheets. Bake at 350ºF. for 8-10 minutes. Cool on baking sheets for 5 minutes before removing. Makes 8 dozen.
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Chocolate Cherry Drops
1/4 cups butter, softened
2 cups sugar
2 eggs
2 tsp. vanilla
2-1/2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1 tsp. salt
2 cups chopped, well-drained maraschino cherries
1 cup chopped nuts
maraschino cherries or walnut halves, optional
Cream butter and sugar in large mixer bowl until light and fluffy. Add egg and vanilla; beat well. In separate bowl, combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in cherries and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Garnish with cherries or walnut halves, if desired. Bake at 350ºF. for 10-12 minutes or until set. Remove from cookie sheet; cool on wire rack. Makes 8 dozen.
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Chocolate Chip & Raisin Cookies
1-1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup packed brown sugar
1/4 cup sugar
4 Tbsp. butter, softened
1/2 tsp. vanilla
1 large egg white
3 Tbsp. water
1/2 cup miniature semisweet chocolate chips
1/2 cup raisins
Preheat oven to 350ºF. Lightly grease cookie sheets or line with parchment paper. Combine flour, baking soda and salt. In separate bowl, cream sugars and butter until smooth. Stir in vanilla, egg white and water. Add dry ingredients, chocolate chips and raisins; stir until well blended. Drop dough by rounded teaspoonfuls onto prepared sheets. Bake 10-12 minutes until just set. If on parchment paper, slide paper and all onto counter top to cool. Or remove cookies to wire rack to cool. Makes 3 dozen.
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Chocolate Chip-Chocolate Cookies
1/2 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1/3 cup unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
1 cup (6 oz.) semisweet chocolate chips
Cream butter, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt in small mixing bowl; add alternately with milk to creamed mixture, blending well. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375ºF for 10-12 minutes or until almost set. DO NOT overbake. Cool 1 minute. Remove from cookie sheet; cool completely on wire rack. Makes 3-1/2 dozen.
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Chocolate Chip Cookie Pops
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup coarsely chopped nuts
2 cups (12 oz.) semisweet chocolate chips
18 popsicle sticks
Heat oven to 375ºF. Mix butter, sugars and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by level 1/4 cupfuls about 3" apart onto ungreased cookie sheet. Flatten slightly with fork; insert half of popsicle stick into dough. bake 12-15 minutes or until edges are set. Cool completely on cookie sheet. Makes about 1-1/2 dozen.
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Chocolate Chip Cookies with Chocolate Chips
from "Mom’s Big Book of Baking"
2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla
4 cups chopped walnuts or pecans
Preheat oven to 375ºF. Combine flour, baking soda and salt in medium mixing bowl. Cream cooled butter and sugars together in large mixing bowl with wooden spoon until smooth. Add eggs and vanilla and beat until smooth. Stir in flour mixture until just incorporated. Stir in nuts. Place bowl in refrigerator for 10 minutes (or for up to 6 hours) to let dough firm up. Drop batter by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3” between each cookie. (Balls of dough may be placed next to each other on parchment-lined baking sheets, frozen, transferred to zip-top plastic freezer bags and stored in freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.) Bake until golden around edges but still soft on top, 10-12 minutes (a minute or two longer for frozen dough). Let stand on baking sheet 5 minutes and then remove with a metal spatula to a wire rack to cool completely. Cookies will keep in an airtight container for 2-3 days. Makes 3 dozen large cookies.
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Chocolate Chip Forgotten Cookies
2 egg whites
dash of salt
2/3 cup sugar
1/2 tsp. vanilla
6 oz. pkg. semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 350ºF (preheating the oven is vital!) Beat room temperate egg whites in large mixing bowl until foamy; add salt. Gradually add sugar, 2 Tbsp. at a time, beating until stiff peaks form. Fold in vanilla, chips and pecans. Drop mixture by heaping teaspoonfuls 2" apart onto foil-lined cookie sheets. Place in oven, and immediately turn off heat. Do not open oven door for at least 12 hours! Gently remove cookies from foil and cool on wire racks. Store in airtight containers. Makes 3 dozen.
NOTE: Do not try to double this recipe; all of the cookies must fit into the oven at the same time! Preheating the oven is a *must* this time, as is being sure nobody opens the oven door while these cookies are "baking"!
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Chocolate Chip Peanut Butter Cookies
from the Martha Stewart show
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup dark-brown sugar, tightly packed
1 large egg
1/2 tsp. pure vanilla extract
1 cup all-purpose flour
3/4 tsp. baking soda
6 oz. semisweet chocolate, coarsely chopped
Heat the oven to 350ºF. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars together until light and fluffy. Add the egg and vanilla and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks. Using a 1-1/2-oz. ice-cream scoop, form dough, and place on a baking sheet lined with parchment, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.
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Chocolate Chip-Peanut Cookies
1 cup sugar
1/2 cup shortening
1/2 cup butter, softened
1 tsp. vanilla
1 egg
1 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate-covered peanuts
1 cup (6 oz.) milk chocolate chips
Heat oven to 375ºF. Mix sugar, shortening, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 10-12 minutes or until edges are golden brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. Makes 3-1/2 dozen.
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Chocolate Chips Cookies
3 cups Basic Cookie Mix, below
1 Tbsp. milk, more if necessary
1 tsp. vanilla
1 egg
1/2 cup nuts or coconut
1 cup chocolate chips or sugar-coated chocolate candies
Preheat oven to 375ºF. Grease baking sheets. In large bowl, combine cookie mix, milk, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips or candies. Drop by teaspoonfuls onto prepared baking sheets. Bake 10-15 minutes, until golden brown. Makes about 2 dozen.
Basic Cookie Mix
8 cups all-purpose flour
2-1/2 cups granulated sugar
2 cups packed brown sugar
4 tsp. salt
1-1/2 tsp. baking soda
3 cups solid vegetable shortening
In large bowl, combine flour, sugars, salt and baking soda until well blended. With pastry blender, cut in shortening until evenly distributed. Put in large airtight container and label. Store in cool, dry place. Use within 10-12 weeks. makes about 16 cups of Basic Cookie Mix.
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Chocolate Chocolate Chip Cookies
2/3 cup shortening
1-1/2 cups packed light brown sugar
1 Tbsp. water
1 tsp. vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa
1/2 tsp. salt
1/4 tsp. baking soda
2 cups (12-oz.) semisweet chocolate chips
Heat oven to 375ºF. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
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Chocolate Cinnamon Chip Chewies
from "Chocolate Cake Mix Doctor," by Ann Byrn
vegetable cooking spray, for misting the pans
18-1/4 oz. devil's food cake mix, plain
1/2 cup water
4 Tbsp. butter, melted
1 large egg
1 cup cinnamon chips
1/2 cup chopped pecans
Cinnamon Chip Glaze:
2/3 cup cinnamon chips
1-1/2 tsp. solid vegetable shortening
Place a rack in the center of the oven preheat the oven to 350ºF. Lightly mist two cookie sheets with vegetable oil spray. Set the pans aside. Place the cake mix, water, melted butter and egg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat for 1 minute more. The dough will be smooth and thick. Fold in the cinnamon chips and the pecans until well distributed. Drop heaping tsp. of the dough 2 inches apart on the prepared cookie sheets. Place the sheets in the oven. (If your oven cannot accommodate both cookie sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through baking time.) Bake the cookies until they have set but are still soft in the center, 8 to 10 minutes. Remove the sheets from the oven. Let the cookies rest on the cookies sheets for 2 minutes. Then use a metal spatula to transfer them to wire racks and allow them to cool completely, 20 minutes. Repeat the process with the remaining cookie dough. Meanwhile, prepare the Cinnamon Chip Glaze. Drizzle over the cooled cookies. Store the cookies, wrapped in aluminum foil or an airtight container, at room temperature for up to 1 week. Or freeze them, wrapped in foil and placed in a freezer bag, for up to 3 months. Thaw the cookies overnight on the counter before serving. Makes: 4 dozen 2-inch cookies
Cinnamon Chip Glaze: This easy glaze was developed by the Hershey's kitchens for their cinnamon chips. Place the cinnamon chips and the shortening in a small glass bowl in the microwave on high power. Heat until the chips have just melted, 30 seconds. Remove the bowl from the oven and stir the glaze until it is smooth. Or melt the chips and shortening in a small saucepan over low heat, stirring constantly, 1-1/2 to 2 minutes. Drizzle the glaze with a dinner knife, or pour it into a clean plastic squirt bottle and squirt in squiggly lines over the cookies or cake. Makes enough for about 7 dozen cookies or 6 mini loaves. The Cake Mix Doctor says... Do not use butter or margarine in this recipe, only vegetable shortening.
Notes from The Cake Doctor: The test kitchen at Hershey's concocted this recipe using the chocolate cookie I created with their new cinnamon chips mixed in. It's a winner. Cinnamon goes so well with chocolate, and these special cookies make a nice gift around the holidays. For an added touch, drizzle them with Cinnamon Chip Glaze.
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Chocolate Cinnamon Tuiles
1 egg white
1/4 cup superfine sugar
2 Tbsp. flour
3 Tbsp. butter, melted
1 Tbsp. cocoa powder
1/2 tsp. ground cinnamon
Preheat oven to 400ºF. Lightly grease two large baking sheets. Beat egg white until soft peaks form. Gradually beat in sugar to make a smooth, glossy mixture. Sift flour over mixture and fold in evenly. Stir in butter. Transfer about 3 Tbsp. of mixture to small bowl and set aside. In separate bowl, mix together cocoa and cinnamon. Stir into egg white mixture. Leaving room for spreading, drop spoonfuls of chocolate mixture onto prepared sheets. Spread each gently with spatula to make a neat circle. Using small spoon, drizzle the reserved plain mixture over the rounds to give a marbled effect. Bake 4-6 minutes, until just set. Using metal spatula, lift each tuile carefully and quickly drape over a rolling pin, to give a curved shape as it hardens. Leave the tuiles to cool until set; remove gently and finish cooling on wire rack. Serve the same day. Makes 1 dozen.
NOTE: Work as quickly as possible when removing the tuiles from the baking sheets. If they firm up too quickly, pop the baking sheet back in the oven for a minute and try again.
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Chocolate Coconut Pecan Cookies
1 cup margarine
2 cup sugar
2 eggs
2 tbs. light corn syrup
2 tsp vanilla extract
2 cup flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1-1/2 cups shredded or flaked coconut
1 cup chopped pecans
Preheat oven to 375ºF. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. (1-2 minutes) Add eggs, corn syrup and vanilla. Beat until well blended. Beat in flour, cocoa and baking soda until well mixed. Stir in pecans and coconut. Drop by teaspoonfuls onto ungreased baking sheet. Do not flatten. Bake 10-11 minutes. Do not overbake. Let cool 1-2 minutes and remove to wire racks to cool completely.
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Chocolate Coma Cookies
from "Tough Cookie," by Diane Mott Davidson
1 cup blanched slivered almonds
4 oz. bittersweet chocolate
1 cup dried tart cherries
12 oz. semisweet chocolate chips
2 cups rolled oats
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1-1/2 tsp. vanilla extract
Preheat the oven to 350ºF. Butter two cookie sheets. In a nonstick pan, toast the almonds over medium-low heat, stirring constantly for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside. In a large bowl, combine cherries, chocolate chips and oats and set aside. Sift together flour, baking powder, baking soda and salt, and set aside. In a large mixing bowl, beat the butter until light and fluffy, about 4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well-combined, less than a minute. Add chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated. Using a 1-Tbsp. scoop, measure out cookies (about a dozen per sheet). Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely. Makes 6 dozen cookies.
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Chocolate Comfort Cookies
from "The Grilling Season," by Diane Mott Davidson
1 cup hazelnuts, chopped
2 cups semisweet chocolate chips, extra large
1/2 cup dried cranberries
1 cup unsalted butter, softened
1 cup sugar
3 oz. cream cheese frosting, softened
1 egg
2 Tbsp. 1% low-fat milk
2 oz. unsweetened chocolate, melted
1-1/2 tsp. vanilla
2 cups flour, plus
2 Tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup cocoa, Dutch processed
1 cup marshmallow cream
Preheat oven to 325ºF. Spread nuts on an ungreased cookie sheet and roast for 7-12 minutes, or until they are lightly browned and some skins have loosened. Set aside to cool. Butter 2 cookie sheets. In a large bowl combine chocolate chips, cranberries and cooled nuts. Set aside. In another large bowl, beat together the butter, sugar, cream cheese and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla. Sift together the flour, baking powder, salt and cocoa. Add to the butter mixture. Blend in the marshmallow cream stirring until thoroughly combined. Add the chip mixture. Stir until well mixed. Batter will be thick. Using a 1/4 cup measure or a 4 Tbsp. ice cream scoop, measure out batter and place 2" apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13-17 minutes, until puffed and cooked through. Cool on sheet 1 minute, then transfer to a wire rack to cool completely.
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Chocolate Cookie Sandwiches
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1/3 cup unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
Creme Filling, below
Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375ºF for 11-12 minutes or just until soft-set. DO NOT overbake. Cool 1 minute. Remove from cookie sheet; cool completely on wire rack. Prepare filling. Spread bottom of one cookie with about 1 Tbsp. filling; cover with another cookie. Repeat with remaining cookies. Makes about 15 filled cookies.
Creme Filling: Cream 2 Tbsp. softened butter and 2 Tbsp. shortening in small mixer bowl; gradually beat in 1/2 cup marshmallow creme. Blend in 3/4 tsp. vanilla and 2/3 cup powdered sugar; beat to spreading consistency.
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Chocolate Cookies
from "The Main Corpse," by Diane Mott Davidson
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
1-1/2 cups flour
1/2 tsp. salt
1/4 cup cocoa
2 large eggs, slightly beaten
1 Tbsp. milk
1-1/2 tsp. vanilla
9 oz. white chocolate
1-1/2 Tbsp. shortening
Preheat oven to 350ºF. Butter 2 cookie sheets. Do not alter the order in which the ingredients are combined. In a large bowl, combine the oats and the chocolate chips and set aside. In another large bowl, beat together the butter and sugars until creamy. Sift together the flour, baking soda, salt and cocoa, then add to the butter mixture. Stir until thoroughly mixed. The batter will be very stiff. Stir the milk and vanilla into the eggs., then stir this mixture into the flour mixture, until combined. Add the chips and oats and stir until well mixed. Using a 2 Tbsp. scoop, drop batter 2" apart on the cookie sheets. Bake 9-12 minutes. until cooked through. Cool on pan 1 min. then transfer to a wire rack. Melt the white chocolate with the shortening in the top of a double boiler over simmering water. Holding a cooled cookie between your thumb and forefinger, dip the edge into the warm white chocolate to cover 1/3 of cookie. Place on a rack over wax paper to dry completely. Store between layers of wax paper. in an airtight container, in a cool place.
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Chocolate-Covered Peanut Chocolate Chip Cookies
1 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 tsp. vanilla
1 egg
13/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate-covered peanuts
1 cup milk chocolate chips
Heat oven to 375ºF. Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in peanuts and chocolate chips. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 10-12 minutes or until edges are golden brown (centers will be soft). Cool 1-2 minutes; remove from cookie sheet to wire rack. Makes 3-1/2 dozen.
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Chocolate-Covered Raisin Cookies
1 cup butter, softened
3/4 cup granulated sugar
1/3 cup firmly packed brown
sugar
2 eggs
2 tsp. vanilla
2-1/4 cup flour
1/2 tsp. baking powder
2 cups (about 14 oz.) chocolate-covered raisins
Preheat oven to 300ºF. In large bowl, combine butter and sugars. Beat with electric mixer till fluffy. Add eggs and vanilla and continue to beat till creamy. Gradually add flour and baking powder, mixing till well combined. With spoon, stir in chocolate-covered raisins. Drop by heaping tablespoonfuls 2" apart onto ungreased baking sheets. Bake for 18-20 minutes or till edges are golden. Transfer immediately to cool flat surface to cool completely. Makes 4 dozen.
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Chocolate Drop Cookies
1 cup sugar
1/2 cup butter, softened
1/3 cup buttermilk
1 tsp. vanilla
2 oz. unsweetened baking chocolate, melted and cooled
1 egg
13/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts
Chocolate Frosting, below
Heat oven to 375ºF. Grease cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in nuts. Drop dough by rounded tablespoonfuls about 2" apart onto cookie sheet. Bake 8-10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely. Frost. Makes 3 dozen.
Chocolate Frosting: Melt 2 oz. unsweetened baking chocolate and 2 Tbsp. butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in 2 cups powdered sugar and 3 Tbsp. hot water until smooth and spreadable. If frosting is too thick, add more water. If too thin, add more powdered sugar.
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Chocolate Drop Sugar Cookies
2/3 cup butter, softened
1 cup sugar
1 egg
1-1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup buttermilk or sour milk*
Additional sugar
Heat oven to 350ºF. Lightly grease cookie sheet. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture. Using ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies.
To sour milk: Use 1 tsp. white vinegar plus milk to equal 1/3 cup.
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Chocolate Lace Cookies
1/2 cup butter, room temperature
1 cup granulated sugar
1/4 cup dark corn syrup
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup milk
1 cup old-fashioned rolled oats
1 cup almonds, blanched and finely chopped
12 oz. (2 cups) semi-sweet chocolate chips
Whipped cream for garnish
In a medium bowl, cream butter and sugar until light and fluffy. Beat in corn syrup and vanilla. Sift flour with salt and baking powder. Add flour to creamed mixture, alternating with milk, beating until smooth. Stir in rolled oats and almonds. Drop by rounded teaspoonfuls onto a lightly-greased cookie sheet. (Space 3” apart to allow for spreading.) Bake at 325ºF for 12-14 minutes or until edges are well browned and cookies are bubbling. Let cool slightly. Remove from pan to racks to cool completely. In a microwave oven or in a double boiler over hot water, melt chocolate. Spread the melted chocolate on the bottoms of the cookies, or dip half of each cookie into melted chocolate. Place cookies on waxed paper. Makes 4 dozen.
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Chocolate Macaroons
from "Party Receipt's," a cookbook from Charleston, SC
14-oz. package sweetened coconut
14-oz. can sweetened condensed milk
2 tsp. vanilla
3 Tbsp. butter, melted
1/2 cup cocoa
Preheat oven to 350ºF. Grease a baking sheet. In a large bowl, combine the coconut and the condensed milk. Add the vanilla and mix well. Mix the melted butter with the cocoa and add warm mixture to the coconut mixture; stir until well blended. Drop teaspoonfuls of the dough onto baking sheet, and bake for 10 minutes (they will be moist). Remove cookies from the baking sheet and cool on wire rack. Makes 3 to 4 dozen cookies.
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Chocolate Meringue Cookies
3 large egg whites
1/8 tsp. cream of tartar
3/4 cup granulated sugar
3 Tbsp. unsweetened cocoa powder
1/4 cup confectioners sugar, optional
Preheat oven to 375ºF. Cover 2 baking sheets with parchment paper. Place the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually beat in the granulated sugar and beat on high speed until the whites are stiff and shiny. Sift cocoa over the egg whites and gently fold in until just blended. Drop tablespoonfuls of batter, 1 inch apart, on the prepared baking sheets. Bake for 30 to 35 minutes or until the cookies are dry. Carefully peel the cookies from the paper and cool on a wire rack. When cool, sprinkle the cookies with confectioners sugar (if using). Store, covered at room temperature. Yield: 24 cookies
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Chocolate-Mint Cookies
1 cup sugar
1/2 cup butter
1 tsp. vanilla
1 egg
2 oz. unsweetened chocolate, melted and cooled
1 cup flour
1/2 tsp. salt
Peppermint Frosting, below
1/4 cup butter
2 Tbsp. corn syrup
6 oz. semisweet chocolate chips
Crushed hard peppermint candies, optional
Heat oven to 375ºF. Beat sugar, 1/2 cup butter, the vanilla, egg and melted chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Drop dough by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet. Flatten cookies with greased bottom of glass dipped in sugar. Bake until set, about 8 minutes. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread Peppermint Frosting over each cookie to within 1/4" of edge. Melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle over each cookie; sprinkle with crushed candies. Makes 3 dozen.
Peppermint Frosting: Mix 2-1/2 cups powdered sugar, 1/4 cup softened butter, 3 Tbsp. milk and 1/2 tsp. peppermint extract until smooth and of spreading consistency.
Variation: To make Chocolate-Orange Cookies, substitute orange extract for the peppermint extract in the frosting. Crush orange-flavored hard candies to sprinkle on top of the cookies in place of the peppermint candies.
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Chocolate Nut Mounds
1 oz. unsweetened chocolate
2/3 cup unsweetened condensed milk
2 cups chopped walnuts
1/4 tsp. vanilla
Melt chocolate in top of double boiler over hot (not boiling) water. Stir in sweetened condensed milk. Add nuts and vanilla; blend thoroughly. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350ºF. for 8-10 minutes or until set. Remove from cookie sheet; cool on wire rack. Makes 4 dozen.
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Chocolate Nuttys
3 oz. unsweetened baking chocolate
1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 tsp. vanilla
1 cup flour
3/4 tsp. salt
1/2 tsp. baking powder
1-1/2 cups chopped walnuts
walnut halves for garnish
Melt chocolate in top of double boiler over hot (not boiling) water. Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs, vanilla and melted chocolate; beat well. In separate bowl, combine flour, salt and baking powder; blend into creamed mixture. Stir in chopped nuts. Drop by teaspoonfuls onto lightly greased cookie sheet. Garnish each with a walnut half. Bake at 350ºF. for 8-10 minutes or until set. Remove from cookie sheet; cool on wire rack. Makes 4-1/2 dozen.
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Chocolate-Oatmeal Chewies
1-1/2 cups sugar
1 cup butter, softened
1/4 cup milk
1 large egg
2-2/3 cups quick-cooking or old4ashioned oats
1 cup flour
1/2 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
Heat oven to 350ºF. Beat sugar; butter, milk and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2” apart onto ungreased cookie sheet. Bake 10-12 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Makes 3 dozen.
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Chocolate Orange Cookies
3/4 cup butter, softened
3/4 cup sugar
1-1/2 tsp. vanilla extract
1-1/2 cups flour
1/2 tsp. baking powder
1/8 tsp. salt
1 oz. semisweet chocolate, melted
1 tbsp. orange peel
2 drops orange extract
Orange food coloring
Grease cookie sheets. In large bowl, beat butter and sugar until fluffy. Add egg and vanilla; beat until well blended. Combine flour, baking powder and salt. With mixer on low, gradually add flour mixture, beating just until blended. Divide dough in half and place in 2 bowls. Mix melted chocolate into 1/2 of the dough until blended. Stir grated orange peel, food coloring and orange extract into the other half. For each cookie, drop 1 tsp. orange dough and 1 tsp. chocolate dough side by side on baking sheet. (Tip: It's easier to put all the orange drops down and then all the chocolate drops next to them.) Roll gently into a ball. Bake at 350ºF,. for 8-10 minutes.
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Chocolate Peanut Butter Drops
1/3 cup butter, softened
3/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp. vanilla
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup milk
1/2 cup chopped, salted peanuts
1 cup (6 oz.) semisweet chocolate chips
Combine butter and peanut butter in large mixer bowl; blend well. Gradually add both sugars, creaming until light and fluffy. Add vanilla and egg; beat well. In separate bowl, combine flour, salt, baking powder and baking soda. Add alternately with milk to creamed mixture; beat well. Stir in peanuts and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375ºF. for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from sheet; cool on wire rack. Makes 3-1/2 dozen.
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Chocolate-Peanut Butter Swirl Cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup shortening
2 tsp. vanilla
2 eggs
2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
2-oz. bar semisweet baking chocolate, melted and cooled
12 oz. (2 cups) peanut butter chips
1/2 cup peanut butter
1 tub ready-to-spread chocolate frosting
Heat oven to 350ºF. Mix sugars, shortening, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Divide dough in half. Mix chocolate into one half of dough. Mix peanut butter chips and peanut butter into remaining half. Place both halves of dough in bowl; cut through doughs with knife for marbled effect. Drop dough by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet. Bake 10-12 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack. Frost with frosting. Makes 4 1/2 dozen.
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Chocolate Pixies
1/2 cup butter
4 oz. unsweetened chocolate
4 eggs
2 cup sugar
3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 chopped walnuts
powdered sugar
Melt butter and chocolate over low heat in heavy saucepan. Beat eggs and sugar in bowl. Add chocolate mixture gradually, mixing well. Sift flour, baking powder and salt together. Add to chocolate mixture gradually, blending well. Stir in walnuts. Chill for 30 minutes or longer. Shape into 1-inch balls. Roll in powdered sugar. Place on baking sheets. Bake at 300ºF. for 15 to 18 minutes. Cool on wire racks
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Chocolate Walnut Wheels
1/3 cup butter, softened
1 cup sugar
1 egg
1/4 tsp. vanilla
2 oz. unsweetened baking chocolate
2/3 cup unsifted cake flour
1/4 tsp. salt
1 cup finely chopped walnuts
walnut halves
Cream butter and sugar in large mixer bowl until light and fluffy. Add egg and vanilla; beat well. Melt baking chocolate in top of double boiler; blend into creamed mixture. Blend in flour and salt; stir in nuts. Drop by teaspoonfuls onto lightly greased cookie sheet. Garnish each with walnut half. Bake at 350ºF. for 8-10 minutes or until almost set. Cool slightly on cookie sheet before removing to wire rack to cool completely. Makes 2 dozen.
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Christmas Pistachio Cookies
4 oz. box instant pistachio pudding mix
1 pkg. white cake mix, without pudding
1/2 cup oil
1/2 cup coconut or chocolate chips
2 eggs
1/2 cup chopped nuts
Red or green food coloring
Combine ingredients. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350ºF. for 8-10 minutes.
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Chubby Hubby Cookies
from Jo Ann
2 cup butter or margarine
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 T vanilla extract
4 cups all-purpose flour
1 T baking soda
12 oz. pkg. chocolate chips
12 oz. pkg. peanut butter chips
1 cup salted peanuts
2 cups crushed pretzels
Preheat oven to 350ºF. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping Tbsp. about 2 inches apart onto ungreased cookie sheet. Bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container.
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Chunky Chocolate Chip Peanut Butter Cookies
1-1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 tsp. vanilla
2 cups semisweet chocolate chips
1/2 cup coarsely chopped peanuts
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugars and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chips and peanuts. Drop by rounded Tbsp. onto ungreased cookie sheets. Press slightly to flatten into 2” circles. Bake at 375ºF. for 7-10 minutes or until edges are set but centers are still soft. Let stand 4 minutes; remove to wire racks to cool completely. Makes 3 dozen.
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Chunky Peanut Cookies
1-3/4 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
2 cups salted cocktail peanuts
Heat oven to 350ºF. In large mixer bowl combine all ingredients except peanuts. Beat at low speed, scraping bowl often, until well mixed, 2-3 minutes. By hand, stir in peanuts. Drop dough by rounded teaspoonfuls 2" apart onto greased baking sheets. Bake for 8 to 12 minutes or until lightly browned. Makes 4 dozen.
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Cinnamon Chip Cookies
from Cheryl
1 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. baking soda
1 tsp. hot water
1 tsp. vanilla
1-1/2 cups flour
1 tsp. salt
2 cups quick cooking oatmeal
10 oz. bag cinnamon chips
Cream together shortening and sugars. Add eggs, one at a time, and blend. Add baking soda, hot water and vanilla. Combine flour and salt; blend into creamed mixture, then stir in oatmeal. After the oatmeal is blended in stir in cinnamon chips. Drop by walnut sized balls onto ungreased cookie sheet. Bake at 350ºF for 10-12 minutes.
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Cinnamon Chip-Apple Cookies
3/4 cup butter, softened
1 cup packed light brown sugar
1 egg
1 Tbsp. apple juice or water
1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cups quick-cooking oats
1-2/3 cups (10-oz.) cinnamon chips
1 cup chopped, peeled apple
1/2 cup raisins
Heat oven to 350ºF. Lightly grease cookie sheet. Beat butter, brown sugar, egg, apple juice and vanilla in large bowl until creamy. Stir together flour, baking powder, baking soda and salt. Add to butter mixture; beat until blended. Stir in oats. Add cinnamon chips, apple and raisins; stir until blended. Drop by tsp. onto prepared cookie sheet. Bake 10 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen.
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Cinnamon-Raisin Cookies
4 Tbsp. butter, softened
3/4 cup sugar
1 large egg + 1 large egg white, lightly beaten
1/4 cup molasses
1-1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 cup raisins
Preheat oven to 375ºF. Lightly grease cookie sheet or line with parchment paper. Mix butter and sugar until creamy. Add egg, egg white and molasses; blend well. In separate bowl, stir flour, baking soda, salt and cinnamon together. Slowly stir into creamed mixture. Stir in raisins until well mixed. Drop rounded teaspoonfuls of cookie dough onto cookie sheet, about 1" apart. Bake 8-10 minutes, until golden. Cool on wire rack. Makes 3 dozen.
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