Mocha Walnut Cookies
12 oz. semisweet chocolate chips, divided
2 tbsp. instant coffee
2 tsp. boiling water
1-1/4 cup all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1/2 cup chopped walnuts
Preheat oven to 350ºF. Melt over hot (not boiling water), 1/2 cup chocolate chips. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate chips. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate chips and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely. Yield: about 24 three inch cookies.
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Molasses Ginger Cookies
1/4 cup molasses
1/4 cup shortening
1 cup brown sugar, packed
1 egg
2-1/4 cups all-purpose flour, sifted
2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Mix all ingredients in given order. Stir well after each addition. Drop dough by rounded tablespoonfuls 2 inches apart on greased cookie sheets. Flatten. Bake for 10 to 12 minutes at 350ºF.
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Molasses Oatmeal Cookies
1-1/4 cups brown sugar
1/2 cup oil (or 1 stick butter)
6 Tbsp. molasses
2 eggs
1 cup flour
3 cups rolled oats
1/4 cup powdered milk
1 cup raisins
1 cup nuts, optional
Mix ingredients in order listed. Drop by teaspoonfuls onto cookie sheet. Bake at 375ºF. for 10 to 12 minutes. Can be made into bars by pressing into a 9 by 12 pan. Do not overbake.
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Molasses Spice Cookies
2-1/4 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 cup butter
1/3 cup packed brown sugar
1 egg
1/2 cup molasses
1/4 cup orange juice
1/2 cup currants
Sift together flour, baking soda, slat, ginger and cinnamon. Beat butter in large bowl. Gradually add sugar and continue beating until well blended. Beat in egg. Add molasses and orange juice, beating until well blended. Stir in dry ingredients, half at a time, blending well after each addition. Fold in currants. Drop by level tablespoonfuls, 3" apart, onto greased cookie sheets. Bake at 350ºF for 10 minutes or until firm. Remove from cookie sheets onto wire racks to cool. Makes 3-1/2 dozen.
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Molasses Sugar Cookies
2-1/2 cups flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 cup molasses
3/4 cup butter, softened
1 cup sugar
1 egg
sugar for decorating
In medium bowl, sift together flour, baking soda, cinnamon, cloves; ginger and salt; set aside. In large bowl, with electric mixer, beat sugar and butter on medium speed until light and fluffy. Beat in molasses and egg until well combined. Gradually add flour mixture and beat until blended. Cover and chill for 1 hour. Preheat oven to 375ºF. Form dough into 1" balls. Roll in sugar; place on greased cookie sheets about 2" apart. Bake 5-7 minutes or until golden brown. Let stand 1 minute; remove to wire rack to cool. Makes 7 dozen.
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Monster Cookies
4 cups white sugar
2 lbs. brown sugar
2 cups butter
3 lbs. peanut butter
12 eggs
18 cups oatmeal
1 tsp. vanilla
1 lb. chocolate chips
1 lb. plain M&M's
8 tsp. soda
2 cups nuts or crunchy peanut butter
Cream sugars, butter, peanut butter and eggs. Add rest of ingredients. Mix in a huge bowl. Use ice cream scoop to place dough on a greased cookie sheet. Flatten with spatula. Bake 12-15 minutes at 350ºF. Let sit for a few minutes before removing from pan.
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Mrs. Fields' Soft & Chewy Peanut Butter Cookies
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1-1/4 cup dark brown sugar
1-1/4 cup white sugar
1 cup salted butter, soft
3 large eggs
1 cup creamy peanut butter
2 tsp. vanilla
Combine flour, soda, and salt. Mix well and set aside. In another bowl, blend sugars at med. speed. Add butter, and mix well. Add eggs, peanut butter, and vanilla, mix at med. speed until light and fluffy. Add flour mixture, and mix at low speed until just mixed. Do not overmix. Drop by rounded tbsp. onto ungreased cookie sheet, 1-1/2 in. apart. With wet fork, gently press crisscross pattern into cookies. Bake for 18-22 min. at 300ºF., until cookies are slightly brown on edges. Transfer immediately with spatula to a cool surface.
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Neiman-Marcus Chocolate Chip Cookie
Top Secret Recipes presents The Real Neiman Marcus Chocolate Chip Cookie! To dispel the urban legend of the $250 recipe, as told in the text of the infamous chain letter recipe, Neiman Marcus created an actual recipe for chocolate chip cookies and displayed it on the Neiman Marcus Web site, for a limited time only. I recently went to take another look at the recipe, and it was gone. Georgia Chrsitiansen, Neiman Marcus Creative Director, told me that the recipe will no longer be featured on the site. But she did send me a copy. Since I get so many requests for the recipe, and because I get even more e-mail copies of the bogus chain letter, I will post the recipe here. Maybe this will help put an end to the myth.
1/2 cup unsalted butter, softened
1 cup brown sugar
3 Tbsp. granulated sugar
1 egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups flour
1-1/2 tsp. instant coffee, slightly crushed
8 oz. semisweet chocolate chips
Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake atºF for 8-10 minutes, or 10-12 minutes for a crispier cookie. Make 15 large cookies.
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No-Roll Cookies
3/4 cup butter (NOT margarine)
1/4 cup butter flavored crisco
1 cup sugar
1 egg
2-1/4 cups sifted all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1-1/2 tsp vanilla
Preheat oven to 375ºF. Spray cookie sheets with Pam. Cream butter, shortening and sugar together until fluffy. Beat in egg and vanilla. Sift the flour, baking soda and salt together. Add to the butter mixture. Drop by walnut sized balls onto cookie sheet and bake for 10 to 12 minutes.
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Nutmeg-Sour Cream Drop Cookies
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1-1/2 cups packed brown sugar
3/4 cup shortening
2 slightly beaten eggs
1 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
2/3 cup sour cream
2/3 cup chopped walnuts
Browned Butter Frosting, below
walnut halves, optional
Stir together flour, baking soda, baking powder, salt and nutmeg; set aside. Beat sugar and shortening with electric mixer on medium to high speed until thoroughly combined. Beat in lemon peel and lemon juice. Alternately add flour mixture and sour cream to beaten mixture, beating well after each addition. Stir in chopped walnuts. Drop dough by rounded teaspoons 2" apart on greased baking sheet. Bake at 375ºF for 8-10 minutes or until edges are lightly browned. Remove and cool cookies on wire rack. Spread cooled cookies with frosting, topping each with a walnut half, if desired. Makes 5 dozen.
Browned Butter Frosting: In small saucepan, melt and stir 3 Tbsp. butter until browned. Remove from heat. Slowly beat in 2 cups sifted powdered sugar, 2 Tbsp. milk and 1 tsp. vanilla.
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Oatmeal Butterscotch Cookies
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
1-1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups quick-cooking or regular rolled oats
1-2/3 cups (10-oz.) butterscotch chips
Heat oven to 375ºF. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping tsp. onto ungreased. cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
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Oatmeal Cookies
1 cup shorting
1 cup brown sugar
1 cup sugar
2 eggs
2 cups flour
2 cups oatmeal
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. soda
1 cup peacan pieces
1 cup coconut, optional
Cream sugar, shortening and eggs. Combine dry ingredients and add to sugar mixture. Drop by tsp. on greased cookie sheet. Bake at 350ºF. for 12-15 minutes
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Oatmeal Cookies #2
1 cup shortening
1 cup sugar
2 beaten eggs
1/4 cup orange juice
2 tsp. grated orange rind
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
2 cups sifted flour
2 cups dry oatmeal
1/2 cup dates, chopped
1/2 cup nuts, chopped
Cream shortening with sugar, add eggs, flour, mixed with salt and baking soda, vanilla, juice, oatmeal, dates and nuts. Drop with a spoon on greased cookie sheet and bake 12 to 15 minutes at 325ºF.
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Oatmeal Lacies
1-1/2 cups quick-cooking oats
2/3 cup packed brown sugar
1/3 cup butter, melted
1/4 cup milk
2 Tbsp. flour
1 tsp. baking powder
1/8 tsp. salt
1 egg
Heat oven to 350ºF. Grease and flour cookie sheet. Beat all ingredients in large bowl with electric mixer on medium speed, or mix with spoon. Drop dough by level tablespoonfuls about 3" apart onto cookie sheet. Bake 8-10 minutes or until edges are golden brown. Cool 1-2 minutes; remove from cookie sheet to wire rack, using wide, thin-bladed pancake turner. Makes 2-1/2 dozen.
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Oatmeal Molasses Cookies
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg + 1 large egg white, beaten
1 Tbsp. apple juice or water
1/3 cup molasses
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 cups rolled oats
1 cup raisins
Preheat oven to 400ºF. Mix butter and sugar together until creamy. Add egg, egg white, apple juice and molasses; blend well. Stir flour, baking soda, salt and cinnamon together in another bowl and slowly stir into creamed mixture. Stir in oats and raisins until well mixed. Drop rounded teaspoonfuls of dough onto lightly greased cookie sheets, about 1" apart. Bake 8-10 minutes, until golden. Cool on wire rack. Makes 4 dozen.
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Oatmeal Raisin Cookies
1 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats
1 cup raisins
Heat oven to 350ºF. Beat together shortening and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt, mixed well. Stir in oats and raisins; mix well. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool one minute, remove to wire rack.
NOTES: For plumper raisins, boil them in about 1 cup water until desired plumpness. * * * Bar Cookies: Press dough into an ungreased 13x9 inch pan. Bake 30 - 35 minutes.
Oatmeal-Raisin Squares: Press dough into ungreased 8" square pan. Bake 25 minutes or until light brown. Cool in pan on wire rack. For squares, cut into 4 rows by 4 rows for 16 squares.
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Oatmeal Scotchies
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cups uncooked oats
12 ounces butterscotch chips
Preheat oven to 375ºF. In a small bowl, combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, combine butter, sugars, eggs and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and butterscotch chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 minutes for chewier cookies or 11 minutes for crispier cookies. Yield: about 4 dozen cookies.
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Old-Fashioned Butterscotch Cookies
1/2 cup butter, melted
1 egg
3/4 cup brown sugar
1 Tbsp. milk
1/2 tsp. vanilla or almond extract
1-1/4 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt, and baking powder. Mix and drop by teaspoonfuls onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375ºF.
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Old-Fashioned Sugar Drop Cookies
6 Tbsp. butter, softened
1 cup sugar
1 large egg white, beaten
1/2 cup nonfat sour cream
1 tsp. vanilla
pinch ground nutmeg
1-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
Preheat oven to 375ºF. Cream together butter and sugar. Add egg white, sour cream, vanilla and nutmeg; mix until smooth. In small bowl, stir together flour, baking powder and salt. Stir into creamed mixture until well blended. Drop teaspoonfuls of dough onto lightly greased cookie sheet, 1" apart. Bake 8-10 minutes, until tops of cookies are firm to the touch and pale golden around edges. Cool on wire rack. Makes 3 dozen.
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Old-Time Soft Sugar Cookies
1/2 cup shortning
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
3/4 cup buttermilk
1tsp vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
Topping:
1/4 cup sugar
1 tsp. cinnamon
Preheat oven to 400ºF. Cream together shortning,sugar, and brown sugar. Mix in egg, then buttermilk and vanilla. Combine the dry ingredients; stir into cream mixture. Chill dough for 1 hour. Drop mixture by rounded teaspoon 2" apart on lightly greased cookie sheet (or you can use Pampered Chef's Baking Stones!). Combine topping ingredients and sprinkle on top of dough. Bake 7-9 minutes until done. Makes 4 dozen.
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One Bowl Macaroons
14 oz. (5-1/3 cups) flaked coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
2 tsp. grated lemon, orange or lime peel, optional
1 tsp. almond extract
Heat oven to 325ºF. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites, grated peel and almond extract until well blended. Drop by tablespoonfuls onto lightly greased and floured cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Makes 2 dozen.
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Orange & Oatmeal Cookies
1 cup quick-cooking rolled oats
3/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup shortening
1 egg
1 tsp. vanilla
2 Tbsp. grated orange rind
1/2 cup chopped pecans
Combine flour, salt, baking powder and baking soda; set aside. Cream together sugars, shortening, egg, vanilla and orange rind. Blend in dry ingredients, rolled oats and pecans. Drop by teaspoonfuls on lightly greased cookie sheets. Bake at 350ºF. for 10-12 minutes until golden brown. Makes 2-3 dozen cookies.
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Orange & Oats Chewies
from Pillsbury's "Best of the Bake-Off Cookbook"
Maryann Goschka, St. Charles, MI, 1984
2 cups packed brown sugar
1 cup shortening
3 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. grated orange peel
2 eggs
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups rolled oats
1 cup chopped nuts
1/3 cup coconut
Heat oven to 350ºF. Grease cookie sheets. In large bowl, combine brown sugar, shortening, orange juice, orange peel and eggs; mix well. Add flour, baking soda and salt; mix well. By hand, stir in oats, nuts and coconut. Drop by rounded teaspoonfuls 2” apart onto greased cookie sheets. Bake 10-12 minutes or until light golden brown. Cool cookies 1 minute; remove from sheets. Makes 5 dozen.
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Orange Drop Cookies
2/3 cup shortening
3/4 cup sugar
1 egg
1/2 cup orange juice
2 tbs. grated orange rind
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 400ºF. Mix shortening, sugar and egg thoroughly. Stir in orange juice and rind. Stir dry ingredients together; blend in. Drop by rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned on edges. Frost with Orange Butter Icing. Makes 4 dozen.
Orange Butter Icing: Blend together 2-1/2 Tbsp. soft butter and 1-1/2 cups sifted powdered sugar. Stir in 1-1/2 Tbsp. orange juice and 2 tsp. grated orange rind until smooth.
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Orange Iced Cranberry Cookies
from "Gooseberry Patch"
3/4 cup sugar
1/2 cup brown sugar
1/2 cup softened butter
1/2 cup sour cream
1 tsp. vanilla
I added an itty bitty dash of nutmeg
2 eggs
2-1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup chopped fresh cranberries
1/2 cup chopped walnuts (we do not like walnuts-I used pecans)
Icing
2 cups powdered sugar
2 Tbsp. melted margarine (I used butter)
1 tsp. grated orange peel zest (I used clementine zest)
2-3 Tbsp. orange juice (I used clementine juice)
In a large mixing bowl combine sugars, butter, sour cream, vanilla and eggs; blend well. Add flour, baking soda and baking powder. Gently stir in the cranberries and nuts. Do NOT overmix. Drop by tsp. 2” apart on lightly greased pan. Bake at 350ºF. for 11-13 minutes. Do not allow them to get brown. Let cool, then frost with icing. Makes about 5 dozen.
Icing: In a small bowl, blend icing ingredients and spread over cooled cookies. The cookies taste great without the icing too!
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Orange-Nut Cookies
1/2 cup brown sugar
1/2 cup white sugar
1 cup shortening
1 egg
2 tbsp. orange rind
2 tbsp. orange juice
2 cup flour
1/4 tsp. salt
1/4 tsp. soda
1/2 cup chopped nuts
Cream sugars and shortening. Add egg, orange rind, and orange juice. Sift flour, salt, and soda. Add to first mixture with nuts. Drop by spoonfuls on baking sheet. Bake in 375ºF. oven for 10 to 12 minutes.
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Orange Oatmeal Cookies
recipe by Rosie Daley, shared by Lynda
1/2 cup butter, at room temperature or Spectrum Spread (8 tbsp)
1 large egg
1/4 cup mashed banana, (about 1/2 banana)
1 tsp. vanilla extract
1/2 cup brown sugar
5-1/2 tsp. orange zest
1 cup whole wheat flour
1/4 tsp. salt
1 tsp. baking powder
5-1/2 cups old-fashioned rolled oats, or 1 cup oatmeal plus 1/2 cup 4-grain cereal
1/4 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup golden raisins, or 1/2 cup chocolate chips
Preheat oven to 350ºF. Cream the butter and egg together until it is well blended and smooth. Gradually beat in the banana, vanilla and brown sugar. Add the orange zest. Mix well with a wooden spoon until all the ingredients are thoroughly blended. In a large bowl mix the flour, salt, baking powder, oats or 4-grain cereal, coconut, walnuts and raisins or chocolate chips. Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign of dryness. Smear 1/4 tsp. of butter on a baking sheet, drop heaping tablespoonfuls of the dough onto the greased baking sheet 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack. Makes 16 large cookies.
Tips from Rosie's Kitchen: If you want to turn these cookies into a treat that provides more roughage, replace 1/2 cup of the rolled oats with 1/2 cup of 4-grain cereal. Rolled oats are included in the 4-grain cereal so you don't lose the benefits of vitamins E, B1 and B2 that oats provide. Cracked wheat, cracked rye and cracked barley make up 3 grains that pack a lot of fiber. Packaged coconut is available sweetened or unsweetened. I like to use the unsweetened because it adds enough flavor and a bit of texture without the extra sugar.
Rosie's Notes: These cookies are excellent because of the orange flavor, the banana mixed into the batter and the clumps of raisins or chocolate chips. They taste less like just a sugary mass of oatmeal and more like a real cookie: dense with genuine flavor and satisfying. I like to freeze these cookies in a sealed plastic bag because they are refreshing and delicious when cold!
Nutritional information per serving: 5 WW points/cookie -- 205.3 calories, 14.2g fat, 6g saturated fat (53.9% of calories of fat), 3.1g protein, 24.1g carbohydrate, 29mg cholesterol, 2.9g fiber
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Orange Snowdrops
1/2 cup shortening
1/2 cup butter (NOT margarine)
1 cup sifted powdered sugar
1/2 tsp. baking soda
1 egg
half of a 6-oz. can (1/3 cup) frozen orange juice concentrate, thawed
1 tsp. vanilla
2 cups flour
Orange Frosting, below
In large bowl, beat shortening and butter with electric mixer on medium to high speed, about 20 seconds or until softened. Add powdered sugar and baking soda. Beat until combined. Beat in egg, orange juice concentrate and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using wooden spoon, stir in any remaining flour. Drop dough from rounded tsp. 2” apart on ungreased cookie sheet. Bake at 375ºF. until edges are lightly browned, about 8 minutes. Cool on cookie sheet 1 minute; remove to wire racks to cool completely. Frost cookies with Orange Frosting. Makes 3 dozen.
Orange Frosting: In small bowl, stir together half of a 6-oz. can (1/3 cup) frozen orange juice concentrate, thawed, and 3 cups sifted powdered sugar until smooth.
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Outrageous Double Chocolate-White Chocolate Chunk Cookies
24 oz. (4 cups) semisweet chocolate chips
1 cup butter, softened
1 cup packed brown sugar
1 tsp. vanilla
2 eggs
2-1/2 cups flour
1/2 tsp. salt
6 oz. white baking bar, cut into 1/4-1/2" chunks
1 cup pecan or walnut halves
Heat oven to 350ºF. Heat 1-1/2 cups of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted. Cool to room temperature, but do not allow chocolate to become firm. Beat butter, brown sugar, and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2-1/2 cups chocolate chips, the white baking bar chunks and the pecan halves. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2" apart onto ungreased cookie sheet. Bake 12-14 minutes or until set (centers will appear soft and moist). Cool 1-2 minutes; remove from cookie sheet to wire rack. Makes 2 dozen.
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Pam's Key Lime White Chocolate Chip Cookies
Pam from Roanoke, Virginia is the July winner of the LorAnn Oils Recipe Contest. Here is the recipe for her luscious lime cookies.
2-1/4 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter or margarine
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
3 drops (or more to taste) of LorAnn Lime Flavoring Oil, or a splash of Key-lime juice
1-12 oz. package Nestlé’s white morsels
Combine flour, baking soda and salt in small bowl. Beat butter, granulated and brown sugars, and vanilla in large mixing bowl until creamy. Beat in eggs and the lime oil. Gradually beat in flour mixture. Stir in white chocolate morsels. Drop by well-rounded tsp. onto greased cookie sheet or stone. Bake at 350ºF. for 9-12 minutes. I take them out early and always smack the cookies flat when they come out of the oven. Allow cookies to cool completely and store in an airtight container. Makes approximately 3-4 dozen cookies.
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Peanut Butter & Oatmeal Cookies
1 cup flour
1/2 tsp. baking soda
1/2 cup butter
1/2 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
2 egg whites
1/2 tsp. vanilla
1 cup rolled oats
Stir together flour and baking soda; set aside. In large bowl, beat butter, peanut butter and sugars until thoroughly combined. Add egg whites and vanilla. Beat until well combined. Add flour mixture; beat on low until combined. Stir in oats. Drop by rounded teaspoon on ungreased cookie sheet about 2" apart. Bake at 375ºF for 8-10 minutes or until edges are golden. Remove from cookie sheets and cool on wire rack. Makes 3 dozen.
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Peanut Butter Chip Chocolate Cookies
1 cup butter
1-1/2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
2/3 cup unsweetened cocoa
3/4 tsp. baking soda
1/2 tsp. salt
12 oz. (2 cups) peanut butter chips
Heat oven to 350ºF. Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto unreasoned cookie sheet. Or chill until firm enough to handle and shape small amounts of dough into 1" balls. Place on ungreased cookie sheet and flatten slightly with fork. Bake 8-10 minutes. Cool 1 minutes before removing from cookie sheet onto wire rack. Makes about 5 dozen.
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Peanut Butter Chip Cookies
1 cup shortening or 3/4 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
2 cups (12 oz.) peanut butter chips
Cream shortening, both sugars and vanilla in large bowl until light and fluffy. Add eggs; beat well. In separate bowl, combine flour and baking soda; gradually add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350ºF. for 10-12 minutes or until lightly browned. Cool slightly on cookie sheet. Remove to wire racks to cool completely. Makes 5 dozen.
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Peanut Butter Chip Filled Chocolate Cookies
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
1-3/4 cups flour
1/2 cup cocoa
1-1/4 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk or sour milk*
Peanut Butter Filling, below
Cream shortening and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. In separate bowl, combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat well. Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375ºF. for 10-12 minutes or until cookie springs back when touched lightly in center. Remove form cookie sheet; cool on wire rack. Spread flat side of one cookie with filling; top with second cookie. Makes 16 cookies.
Peanut Butter Filling: Melt 1 cup peanut butter chips and 1 Tbsp. shortening (NOT butter or margarine) over very low heat. Combine melted mixture, 8 oz. softened cream cheese, 1/8 tsp. salt and 1/2 tsp. vanilla in small bowl; beat until smooth. Gradually add 2 1/2 cups powdered sugar; beat until smooth. (If too thick, stir in 1/2 tsp. milk at a time, until filling is of a spreading consistency.)
NOTE: To sour milk, Use 1 Tbsp. vinegar plus enough milk to equal 1 cup.
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Peanut Butter Chip-Orange Drop Cookies
3/4 cup shortening
1/4 cup butter, softened
1-1/2 cups packed brown sugar
2 eggs
4 tsp. grated orange peel
1/4 cup orange juice
1 tsp. vanilla
3-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour milk *
2 cups (12 oz.) peanut butter chips
3/4 cup raisins
16.5-oz. can ready-to-spread vanilla frosting
1/2 tsp. grated orange peel
red and yellow food coloring
Cream shortening, butter and brown sugar in large mixer bowl until light and fluffy. Add eggs, orange peel, orange juice and vanilla; beat well. In separate bowl, combine flour, baking powder, baking soda and salt; add alternately with sour milk to creamed mixture; beat well. Stir in peanut butter chips and raisins. Drop by scant one-fourth cupfuls onto lightly greased cookie sheet. Bake at 350ºF. for 15-18 minutes or until lightly browned. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack. Combine frosting and orange peel in small bowl; add red and yellow food color for desired orange color. Frost cooled cookies. Makes 3 dozen.
To sour milk: Use 1 Tbsp. vinegar plus milk to equal 1 cup.
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Peanut Butter Chip Pineapple Drops
1/4 cup butter, softened
1/4 cup shortening
1 cup packed brown sugar
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup (8 oz.) crushed pineapple, well drained
1 cup peanut butter chips
1/2 cup chopped nuts, optional
maraschino cherry halves, optional
Cream butter, shortening, brown sugar and vanilla in large mixer bowl until light and fluffy. Add egg; beat well. In separate bowl, combine flour, baking powder, baking soda and salt; blend into creamed mixture. Stir in pineapple, peanut butter chips and nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Garnish with cherry halves. Bake at 375ºF. for 10-12 minutes or until lightly browned. Remove from cookie sheet; cool on wire rack. Makes 3-1/2 dozen.
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Peanut Butter Chocolate Chip Cookies
1/2 cup butter (you can use margarine, but butter is better)
1/2 cup peanut butter
1-1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup dark brown sugar (packed)
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
1/2 bag of chocolate chips or mini chocolate chips
In a mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. Stir in chocolate chips. Place rounded teaspoonfuls of the dough on an ungreased cookie sheet. Bake at 375ºF. for 7-9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack.
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Peanut Butter-Chocolate Chunk Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup peanut butter
1 tsp. vanilla
1 egg
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
two 4-oz. bars semisweet baking chocolate, coarsely chopped
Heat oven to 375ºF. Mix sugars, shortening, peanut butter, vanilla and egg in medium bowl. Stir in flour, baking powder and salt. Stir in chocolate. Shape dough into 1" balls. Place about 3" apart on ungreased cookie sheet. Press dough to 1/4" thickness with fingers. Bake about 8 minutes or until edges are light brown (centers will be soft). Cool 5 minutes; remove from cookie sheet. Cool on wire rack. About 2-1/2 dozen.
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Peanut Butter Crunchies
from Temptations Ole'
1 cup shortening (I use butter flavor)
1-1/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 cup crunchy peanut butter
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup old fashioned rolled oats
Preheat oven to 350ºF. Cream shortening with sugars. Add eggs and vanilla and beat well. Add peanut butter and blend. Stir together flour, soda and salt. Add to shortening mixture; blend in oats. Drop dough by tablespoonfuls onto ungreased pan. Using a fork dipped in sugar, make crisscross pattern on cookies to flatten. Bake 8-10 minutes or until browned. Cool on rack.
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Peanut Butter Platters
1 cup butter, softened
1 cup crunchy peanut butter
2 cups firmly packed brown sugar
2 eggs
2-1/2 cups all purpose flour
1-1/2 tsp. baking soda
1 tsp. baking powder
1 cup chopped salted peanuts
granulated sugar
In large bowl with electric mixer, beat butter, peanut butter, and brown sugar till creamy; beat in eggs. In another bowl stir flour, baking powder, baking soda; gradually add to butter mixture, blending thoroughly. Stir in peanuts. To shape each cookie, spoon dough into a 1/2 cup measure, level off, and turn out onto a greased baking sheet. Space cookies at least 6" apart and 2-1/2" from the edge. Lightly grease bottom of pie pan, dip in sugar, and use to
flatten each cookie into a 5-1/2" circle. If desired make crisscross pattern on top of cookies with fork Bake in a preheated 350ºF oven for about 14 minutes or until edges are lightly brown. Let cool on baking sheets for about 5 minutes then transfer to racks to cool completely. Store airtight.
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Pina Colada Cookies
Cookies:
1/2 cup sugar
1/3 cup butter, softened
1/3 cup pineapple preserves
2 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. rum extract
1-3/4 cups flour
1/4 cup flaked coconut
Frosting:
3/4 cup powdered sugar
1/4 cup butter, softened
1 tsp. water
1/4 tsp. rum extract
Heat oven to 350ºF. In large mixer bowl, combine all cookie ingredients except flour and coconut. Beat at low speed, scraping bowl often, until well mixed, 1-2 minutes. By hand, stir in flour and coconut until well mixed. Drop dough by rounded teaspoonfuls 2" apart onto greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Cool completely. In small mixer bowl, combine all frosting ingredients. Beat at medium speed, scraping bowl often, until light and fluffy, 1-2 minutes. Frost cookies; sprinkle with toasted coconut. Makes 3 dozen.
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Pineapple Cookies
1/2 cup cooking oil
1-1/2 cups sugar
1 egg
8 oz.crushed pineapple, undrained
1 tsp. soda
3-1/2 cups flour
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup chopped walnuts
Mix wet ingredients; set aside. Mix dry ingredients; add wet ingredients and blend well. Drop by rounded teaspoons onto greased cookie sheet sprayed with non stick cooking spray. Bake 10 minutes at 375ºF.
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Pineapple Cookies #2
1/2 cup shortening
1 cup light brown sugar, packed
1 egg
1 tsp. vanilla
8-oz. can of crushed pineapple, drained (save the juice)
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Glaze:
3 cups powdered sugar
3-4 Tbsp. pineapple juice
Preheat oven to 400ºF. Lightly spray cookie sheet with non-stick cooking spray. Cream shortening and sugar until light, then beat in egg and vanilla until light and fluffy. Add drained pineapple and mix well. Stir in flour, baking powder, soda and salt. Mix well. Drop by teaspoonfuls on cookie sheet. Bake 8-10 minutes or until golden brown. Don't overcook. Remove and cool for about 5 minutes before glazing.
For the glaze: Combine powdered sugar and pineapple juice in mixture bowl. Mix well. Brush glaze over cookies while still warm.
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Pineapple Puffs
1-1/2 cups sugar
1/2 cup butter
1/2 cup sour cream or plain yogurt
1 egg
8 oz. crushed pineapple in juice, undrained
3-1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped almonds
Vanilla Glaze, below
Heat oven to 375ºF. Beat sugar, butter, sour cream, egg and pineapple in large bowl with electric mixer on medium speed. Stir in flour, baking soda, vanilla and salt. Stir in almonds. Drop dough by rounded teaspoonfuls about 2" apart onto ungreased 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. Spread with Vanilla Glaze. Makes 6-1/2 dozen.
Vanilla Glaze: Mix 2 cups powdered sugar, 1 tsp. vanilla and 2-3 Tbsp. milk until smooth and spreadable.
VARIATION: To make Coconut Pineapple Puffs, substitute 1/2 cup coconut for the almonds. To add to the tropical flavor, substitute rum extract for the vanilla in both the cookie and the glaze.
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Polka-Dot Peanut Butter Cookies
recipe by Nita Biskamp; Beaumont, TX
1 cup butter or margarine, softened
1 cup creamy peanut butter
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 cups all-purpose flour
1 tsp. baking soda
1 cup candy-coated chocolate pieces
Additional candy-coated chocolate pieces
Beat first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, beating until blended. Stir together flour and baking soda. Gradually add to butter mixture, beating until blended. Stir in 1 cup chocolate pieces. Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Place additional chocolate pieces in center of each cookie. Bake at 350ºF. for 8 to 10 minutes. Remove to wire racks to cool. This recipe yields about 6 dozen.
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