Also see Cookies page
|$250.00 Cookie Recipe||
|Buffalo Chip Cookies|
|Cherry Cookies (chocolate-covered)|
|Chocolate Chip Blondies|
|Chocolate Chip Coconut Cowboy Cookies|
|Chocolate Chip Cookies (variation 1)|
|Chocolate Chip Cookies (variation 2)|
|Chocolate Chip Fruit Cookies|
|Chocolate Chip Oatmeal Cookies|
|Chocolate Cowboy Cookies|
|Chocolate Crackle Cookies|
|Chocolate Peanut Butter Cookies (unbaked)|
|Chocolate Overdose Surprise Cookies|
|Chocolate Snow Capped Cookies|
|Citrus White Chocolate Macaroons|
|Double Chocolate Chip Oatmeal Bars|
|Oatmeal Crisp Cookies|
|Peanut Butter Cookies with White Chocolate|
|Peanut Butter Filled Cookies|
|Reese's Peanut Butter Cookies|
|Toll House Kookie Brittle|
Measure oats and blend in a blender or food processor to a fine powder. Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oats, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet. Bake for ten minutes at 375°.
|Nana's Tip: The original recipe did not call
for brown sugar. Because it did say "cream the butter and sugars" I assumed
there should be brown sugar. I baked a trial batch of the cookies with
brown sugar added and they turned out perfectly browned and delicious.
Another substitution of mine was margarine for the butter and 1/4 teaspoon more salt. The recipe did not tell us how to prepare the cookie sheet; I greased the cookie sheet.
|Recipe History: This recipe was adapted from what is believed to be a Neiman-Marcus recipe. Supposedly someone paid $250 for the recipe, but this is considered a hoax by most. Whatever the source (or price!), this is a great cookie!|
Sift together flour, baking powder, soda and salt; set aside. Mix together sugars, butter and vanilla. Add eggs to sugar and butter mixture, mix well.
Add chopped pecans. Add sugar, butter and pecans mixture to sifted flour. Add oatmeal, corn flakes, chocolate chips and coconut one at a time, mixing after each addition.
Drop cookie dough from a teaspoon onto a greased cookie sheet. Bake at 350°
for 10-14 minutes. Makes 6 dozen.
In a mixing bowl combine flour and cocoa, set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.
Add sugar, salt, baking powder and baking soda. Beat till well combined. Add egg and vanilla. Beat well. Gradually beat in flour mixture.
Shape dough into one inch balls, place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.
In a small saucepan, combine chocolate chips and sweetened condensed milk, heat until chocolate is melted. Stir in four teaspoons of reserved cherry juice.
Spoon about one teaspoon of the frosting over each cherry, spreading to cover cherry.
Bake in 350° oven about 10 minutes or until done. Remove to wire rack to cool. Makes 48 cookies.
|Nana's Tip: Frosting may be thinned with additional cherry juice, if necessary.|
Sift together and set aside flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add oats, vanilla and chocolate chips mix well.
Spread mixture into a greased 9x13 metal pan. Bake at 350° for 15 to 17 minutes. These cookies should be very light in color when baked, be careful not to over-bake. Cool and cut into brownie size squares.
|Recipe History: This is June (Pelgen) Nordin's
basic Cowboy Cookie recipe. After starting the
Cowboy Cookie recipe I found myself short of time so I spread the cookie
recipe in the pan. The result, to my surprise, was a delicious tasting brownie-like
cookie. My son-in-law Harley Arnett (our family cookie monster) thoroughly
enjoyed these cookies and quickly named them "Blondies."
Chocolate Chip Coconut
From the kitchen of Norma (Nana) Welton
Sift together and set aside flour, soda, salt and baking powder. Blend together margarine and sugars. Add egg and beat until light and fluffy. Add flour mixture and mix well. Add oats, vanilla, chocolate chips and coconut, mix well. Add walnuts if desired.
Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 12 minutes.
Adapted from June Nordin's Cowboy Cookie recipe
Step 1: Sift together, then set aside:
Step 2: In a separate bowl combine together:
Combine the mixtures from Steps 1 and 2. Mix well, add 1 (6 oz.) pkg. semisweet chocolate chips.
Makes cookies much larger than normal. Using a tablespoon, drop cookie dough onto an aluminum foil covered cookie sheet. Bake at 325° for 12-15 minutes.
|Nana's Tip: The aluminum foil will prevent the cookies from burning on the bottom|
Preheat oven to 350°. Lightly grease cookie sheet. In large bowl cream margarine or butter and sugars. Add egg and vanilla; mix well.
Sift flour and baking powder together; stir into creamed mixture until well combined. Add cereal and chocolate pieces and mix well. Drop by full teaspoon onto prepared cookie sheet.
Bake 10-12 minutes or until lightly brown. Let stand 1 minute before removing
from cookie sheet. Cool on wire rack.
Sift together flour, salt and baking soda. Mix all fruit and walnuts together in a bowl. Set aside.
In a small bowl, cream together butter, margarine and sugars. Add egg. Mix until well blended. Add vanilla, mix.
Add flour to butter and margarine mixture; mix until all flour is blended. Add oats, then blend well.
Add Skor candy and chocolate chips. Mix in fruit and nuts. Mixture will be stiff. Place cookie dough in refrigerator for 2 hours.
After cookie dough is well chilled, scoop a ball of cookie dough about 1 1/2 inch round into the palm of your hand. Press dough until it is 1 1/2 inches round. Place 9 cookies on a greased cookie sheet.
Bake at 350° for 10 minutes or until lightly browned. Allow to cool on cookie sheet for 1 minute. Place cookies on counter or bread board to cool. Return cookie dough to refrigerator between baking to keep cool.
Makes about 36 large cookies.
|Nana's Tip: It may take some experimentation to determine the right thickness for the flattened cookie dough. Dough that is too thin will produce cookies that tend to break easily. Cookie dough between 1/8 and 1/4 inches thick should provide the desired results.|
Heat oven to 375°. Cream together butter and both sugars. Stir in eggs and vanilla.
Grind oatmeal to a fine consistency in a blender, add flour, salt, baking powder and baking soda. Grind Hershey bar in a blender or processor, add chocolate chips and nuts.
On a greased cookie sheet, drop batter by spoonful two inches apart. Bake
for 10-12 minutes.
Sift together and set aside flour, cocoa, soda, salt and baking powder. Blend together shortening and sugars. Add egg and beat until light and fluffy. Add flour mixture, mix well. Add oats, vanilla, chocolate chips and nuts if used.
Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 minutes
for soft cookies, or 12 minutes for crisp cookies.
In a small mixing bowl, whisk together the following dry ingredients: flour, granulated sugar, brown sugar, baking powder and salt. Set aside.
In a medium mixing bowl, combine melted butter and cocoa powder into a thick paste. Stir in eggs and vanilla. Mix in chocolate chips and dry ingredients from small bowl.
Create perfectly round balls from 2 tablespoons of dough. Roll balls in powdered sugar to coat thoroughly.
Place balls 2-3 inches apart on a baking sheet lined with parchment paper. Bake in preheated 350 degree oven for 12-14 minutes. Check after 12 minutes, a perfectly-baked cookie will have the trademark crackle pattern on top.
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper. Cool until firm.
|Nana's Tip: Place in a refrigerator for 5-15 minutes to speed up the firming process — depending on how soon you want to enjoy the this candy-like treat! The recipe contributor adapted this unique cookie from a Betty Crocker recipe.|
Melt semisweet chips, unsweetened chocolate and butter together over low heat until smooth. Cool. Sift together flour and baking powder and set aside.
Beat together eggs, sugar and vanilla until slightly thickened. Add melted chocolate mixture, blending well. Add flour mixture and mix well again. Stir in chips, White Treasures and nuts. Mix well until all chips are well coated with batter. If batter is runny, let sit for ten minutes.
Spoon batter by heaping tablespoons onto a lightly greased cookie sheet, space
three inches apart. Bake at 350° for 8 to 10 minutes. Do not over-bake.
Remove to rack to cool.
In a large saucepan (or double-boiler), over low heat, melt margarine (or butter) with chocolate. Stir till smooth.
Remove from heat and cool. Add beaten eggs to cool chocolate mixture.
Sift enough flour to yield 2 measured cups of sifted flour. In a large bowl, mix together sifted flour, baking powder, sugar, salt and optional chopped walnuts.
Add flour mixture 1 cup at a time to the cooled chocolate mixture. Blend well until all the flour mixture disappears. NOTE: Dough will be extremely stiff, therefore adding one cup at a time will make mixing easier.
Cover and refrigerate for at least one hour (overnight is best) before next step.
Heat oven to 300°. Shape mixture into 1-inch balls; roll in powdered sugar and coat heavily. Place balls 2 inches apart on an un-greased cookie sheet.
Bake at 300° for 15 - 18 minutes or until edges are set. Remove from cookie sheet immediately. Makes 4 dozen cookies.
|Recipe History: This cookie recipe was given its unique name by Nana's oldest daughter, Susan.|
|Nana's Tip: Some unsweetened chocolate makers (like Baker's Chocolate) offer instructions for using the microwave for melting. I find this easier than the stove-top method.|
Mix coconut, white chocolate, sugar, flour and salt in a large bowl. Stir in egg whites (unbeaten), lemon peel and almond extract until well blended.
Drop by full teaspoons onto lightly greased and flowered cookie sheet. Bake at 325° for 15 to 17 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheet.
Cool on wire racks. Make about 4 dozen cookies.
Adapted from a Kraft Spring Celebrations recipe.
Sift together and set aside, flour, soda, salt and baking powder. Blend together butter or margarine and sugars. Add egg and beat until light and fluffy. Add flour mixture, mix well. Add oats, vanilla and chocolate chips.
Drop by spoonful onto greased cookie sheet. Set oven at 350°. Bake 10
to 12 minutes for chewy cookies, or 12 to 15 minutes for crisp cookies.
View original handwritten recipe.
Heat oven to 350°. Coarsely chop 8 squares (1 package) of the chocolate, set aside. Microwave remaining 8 chocolate squares in a large microwavable bowl on high for 1-2 minutes.
Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts.
Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 12 to 13 minute or until cookies are puffed and feel set to touch. Cool on cookie sheet one minute. Transfer to wire rack to cool completely. Make about 1 1/2 dozen cookies.
|Nana's Note: I was so anxious to make this recipe but had only one box of Bakers Semi Sweet Chocolate on hand. I substituted semi-sweet chocolate chips for both melted and chopped Baker's chocolate. The cookies were delicious, the substitution worked.|
Preheat oven to 350°. Grease a 9x13 metal baking pan.
Cream butter or margarine with both sugars. Add egg and mix well. Add vanilla and continue mixing.
Sift together flour soda, baking powder and salt. Add to creamed ingredients, mix well. Add oats and continue mixing. Add 1 cup chocolate chips until well blended.
With a large spoon, drop six large mounds into prepared baking pan. Cut a piece of plastic wrap large enough to cover pan. Place plastic wrap over mounds and press with your hand to spread the dough evenly; cover the entire pan with dough. Remove plastic wrap.
Bake at 350° for 15 to 17 minutes or until light brown. (Do not over bake.)
Remove pan from oven and turn off oven. Sprinkle the remaining 1 1/2 to 2 cups chocolate chips over the baked bars. Return to cooling oven for 30 seconds. Remove pan from oven.
Use a plastic spatula to spread the melted chocolate until it completely covers
the bars. Place in refrigerator until chocolate is cold and firm. Cut into squares.
Thoroughly cream margarine and sugar. Add eggs and vanilla; beat well. Add flour, salt, baking powder and soda; mix well. Gently add the remaining ingredients; be careful not to crush the Rice Krispies. The dough will be stiff.
Lightly grease a cookie sheet. Form about 2-inch diameter dough balls. Arrange the balls on the cookie sheet to allow cookies to spread to about 3 inches.
Bake at 375° for 10-15 minutes or until cookies are light brown. Allow cookies to cool one minute for easier removal from cookie sheet. Yields 36 to 45 cookies.
|Nana's Notes: The recipe picture shows the cookies with optional raisins. Personally, I prefer the cookies without the added fruit. You'll need to experiment to discover what you like best.|
Peanut Butter Cookies with White Chocolate
From the Kitchen of Emily Marshall
Preheat oven to 350°F. Line baking sheet with parchment paper.
Combine peanut butter and sugars. Beat in eggs. Add baking soda, salt and vanilla. Add chocolate chips
Roll dough into 1-inch balls, in white sugar. Press down with a fork to create a criss-cross pattern.
Bake 8-10 minutes, cool for 5 minutes.
|Nana's Notes: This recipe is gluten-free.|
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/4 cup creamy peanut butter
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
Peanut Butter Filling
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 2 tablespoons granulated sugar
In a medium bowl, stir together flour, cocoa powder and baking soda, then set aside. In a large mixing bowl combine butter, 1/2 cup granulated sugar, brown sugar and the 1/4 cup peanut butter; beat with mixer until combined. Add egg, milk and vanilla; beat well.
Beat in as much flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Shape dough into 32 balls each about 1 1/4 inch in diameter.
Peanut Butter Filling
In a medium bowl, combine 3/4 cups powdered sugar and 1/2 cup peanut butter. With mixer beat until smooth; knead by hand if necessary. Shape into 32 balls each about 3/4 inch in diameter.
Combining Dough & Filling
Slightly flatten a chocolate dough ball to about 2 to 2 1/2 inches in diameter. Place the peanut butter filling ball atop the flattened chocolate dough. With your fingers, shape the chocolate dough over the peanut butter filling, completely covering the filling. Reshape into a ball.
Baking & Finishing
Preheat oven to 350°F. Place balls 2 inches apart on ungreased cookie sheet. Dip the bottom of a small drinking glass in 2 tablespoons granulated sugar; use the bottom of the glass to flatten the balls to about 2 1/4 inches in diameter.
Bake about 8 minutes, or until surface slightly cracks. Do not over-bake. Let stand 1 minute on cookie sheet. Transfer to racks and cool. Makes 32 cookies.
Nana's Notes: To get more sugar to stick to the drinking glass bottom, try coating the glass with butter.
To store, place cookies in layers separated by waxed paper in an airtight container. Store at room temperature or freeze. Better Homes and Gardens original name for these cookies is "Peanut Butter Munchies."
Go to Nana's How-To Kitchen for a step-by-step recipe pictorial.
Preheat oven to 350°. Cream (thoroughly mix) butter, sugars and peanut butter. Mix in egg and vanilla until blended. Add flour, soda and salt until well blended. Mix with electric hand mixer for two minutes.
Drop a small amount of the dough from the end of a teaspoon into each ungreased cup of a miniature muffin pan. Smaller cookies should be baked for 8 minutes or until lightly browned. Larger cookies will produce a softer cookie and should be baked for the 10 to 12 minutes.
Remove from oven and immediately press a peanut butter cup into the center of each cookie until only the top shows. Cool for 10 minutes in the muffin pans, then remove from pans by inserting the tip of a knife around the edge of the cookie. Cool completely.
Makes 48 to 60 cookies depending on the size of the cookies.
|Nana's Tip: Adjust the size of the dough ball to produce a crispier or softer cookie. Large balls yield soft cookies; smaller balls produce a crispier cookie. After experimenting with both types, Nana likes the softer cookie the best.|
Mix butter or margarine with vanilla and salt. This will be a stiff mixture. Add sugar and mix well. Add sifted flour mixing well. Mix chocolate chips and 3/4 cup chopped walnuts into flour mixture. The mixture will be very dry.
Place cookie dough into a 15x10 inch pan (or equivalent) ungreased and press to fit evenly in pan. Use a piece of plastic wrap 15x10 to help press the dough into the pan and keep your hands clean. Using the 1/4 cup walnuts halves, randomly press each walnut half lightly into cookie dough.
Bake in a 375° oven for 25 minutes. Do not over bake. Cool cookies in
pan. Remove from pan and either break or cut into pieces.
|Nana's Tip: To make this recipe even more delicious,
I removed the cookie dough from the oven after 24 minutes. To the top, I
evenly sprinkled 1/2 pkg. of chocolate chips. Then I returned the cookies
to the oven for the last minute.
When the chocolate chips were completely melted, I spread them over
the dough like a frosting. Cool in refrigerator until chocolate chips
are set. The results of these additional steps are shown in the recipe