THE RECIPE HUT
COOKIE RECIPES (1)
1 box Devil's food cake mix ...........................1/2 C. cocoa
2 eggs .........................................................1 pkg. chocolate chips
2 T. water ....................................................2-3 drops Wilton's candy mint flavoring
2 T. cooking oil
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well; it will be a very sticky mess. Let stand for 20 minutes, and then shape into 1/2 inch balls. Place balls on a cookie sheet 2 inches apart, and smash down flat using a large spoon sprayed with Pam. Bake for about 8 minutes. Let cool to room temperature. Heat chocolate chips in a microwave or double boiler. When completely melted, add mint flavoring. You can either spread the melted chocolate on the cookies or you can dip the cookies into the chocolate.
1 box yellow cake mix...........................1 cup peanut butter
1/2 cup oil............................................2 tablespoons water
2 eggs
Mix all ingredients together - dough will be fairly stiff. Form walnut-size balls, then flatten them on cookie sheet with a fork to make the traditional 'criss cross' pattern on top. Bake at 350 for 8-10 minutes, depending on whether you like a softer, cake-like cookie, or a crunchy one.
2 cups butter..............................................1 tsp. salt
4 cups flour................................................1 ( 8 oz.) Hershey Bar (grated)
2 tsp. soda................................................4 eggs
2 cups sugar.............................................2 tsp. baking powder
5 cups blended oatmeal.............................2 tsp. vanilla
24 oz. chocolate chips..............................3 cups chopped nuts (your choice)
2 cups brown sugar
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, 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 10 minutes at 375 degrees. Makes 112 cookies. Have fun!!!
5 cups Flour...............................................1 pound Margarine
1 tsp. Baking Powder..................................4 Eggs
2 tsp. Baking Soda.....................................4 cups Quick Oatmeal
2 cups White Sugar....................................2 cups Brown Sugar, packed
1 cup chopped nuts....................................12 oz. pkg. Milk Chocolate Chips
1 Tbsp. Vanilla...........................................1 cup boiled Raisins
Cream eggs, sugars, vanilla and margarine in a large bowl. Add all the dry ingredients, then nuts, chips and raisins. Mix well. Drop by spoonfuls onto greased cookie sheet and bake at 350 degrees F for 8 to 10 minutes. Very simple recipe to make! Yield: 12 dozen cookies.
Note: This dough can be wrapped in four long logs, and refrigerated or frozen until you are ready to bake them later. Frozen dough can be sliced in *1/2 inch pieces to bake. You may also freeze cookies which have been baked. Simply place them in heavy duty zip baggies, remove as much air as possible from the baggie, and label before placing in your freezer.
6 Cups of flour........................................1 1/2 Cups of Sugar
2 tsp baking powder ...............................3/4 cup currants
1/2 tsp salt.............................................2 eggs, beaten
1 C of Butter...........................................1/2 C of Milk
1 C of Crisco..........................................1 tsp of vanilla
Mix flour, baking powder, salt, butter, Crisco, and vanilla. Add sugar and currants. Mix eggs and milk together - then add to other ingredients. Roll out on floured wax paper and cut in rounds. Bake on a griddle or 350 degrees in oven until golden brown on each side.
2 cups plain flour................................2 tsp. baking soda
1 tsp. salt..........................................1 tsp. ground cinnamon
1 tsp. ground ginger...........................1/2 tsp. ground cloves
3/4 cup vegetable shortening...............3/4 cup sugar
3/4 cup packed brown sugar................2 eggs
3 TBS molasses................................1-1/2 cups California Figs chopped
Mix together flour, soda, salt, cinnamon, ginger and cloves. Set aside. In a second bowl beat together shortening, sugar and brown sugar until fluffy. Beat in eggs and molasses until blended. Stir flour mixture into molasses mixture, then add figs. Drop dough by rounded tablespoons 3 inches apart onto ungreased baking sheets. Bake in a 350 degree F oven for 15 - 20 minutes till golden brown and nearly set in center. Let stand on baking sheet 1 minute; place
on wire racks to cool. They have a sweet spicy flavor. Makes about 2 dozen large cookies.
Box of Graham Crackers.......................Bag of Powdered Sugar
I/2 cup of cocoa...................................Tbls of butter or margerine
a bit of milk
Break crackers in half. Mix the sugar, cocoa and butter together. Add milk slowly till you get a nice smooth and creamy consistency. On the thick side a bit. Spread on one half of cracker. And put the other half on top. Store in container in the refrigerator. Watch how quickly they disappear!!
1/2 cup plain nonfat yogurt..................................1/2 cup sugar
1/2 cup brown sugar..........................................1/4 cup butter
1/4 cup shortening............................................1 tsp vanilla
Mix all the above items together than add:
1 3/4 cup flour..................................................1/2 cup oats
1/2 tsp baking soda..........................................1/4 tsp salt
then add last:
1/2 cup semisweet chocolate chips....................1/2 cup milk chocolate chips
Drop on greased cookie sheet and bake at 375 F for 8 -12 min. It should make 3 dozen mouth watering cookies.
1 cup margarine........................................ 1 cup white sugar
1 cup brown sugar..................................... 1 cup oil
1 egg....................................................... 1 cup rice crispies
1 cup coconut ...........................................1 cup rolled oats
3 cups flour................................................1 tsp.baking soda
1 tsp salt...................................................1 tsp cream of tartar
Cream margarine,sugar, add oil and egg. Stir in rice crispies,coconut,and oats. Mix dry ingredients-flour,soda,salt cream of tartar ,then mix together. Drop on cookie sheet and bake at 350 for 12-15 minutes.
2 cups butter............................................4 cups flour
2 tsp. baking soda....................................2 cups sugar
5 cups blended oatmeal............................24 oz. chocolate chips
2 cups brown sugar..................................1 tsp. salt
2 (8 oz.) Hershey Bars (grated).................4 eggs
2 tsp. baking powder.................................2 tsp. vanilla
3 1/2 cups chopped nuts
Measure oatmeal and put it through the blender until it is a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey Bars and nuts. Roll into balls, place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 112 cookies.
2 1/4 c All-purpose flour................................1 ts Vanilla
1 ts Baking soda............................................2 Eggs
1/2 ts Salt......................................................1 c Coarsely chopped nuts (opt)
1 c (2 sticks)..................................................12 oz Semi-Sweet Chocolate Chips
Softened butter or margarine .........................3/4 c Firmly packed brown sugar
3/4 c Granulated sugar
Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy.Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen.
3/4 c Powdered sugar ...........................1/2 c Margarine , softened
1 tb Vanilla............................................1 oz unsweetened chocolate/melted/cooled
11/2 c All-purpose flour*.......................Pinch Salt
Dates, nuts, semisweet choc Chips and candied or marachino Cherries.
**Glaze (OR) chocolate glaze
GLAZE :
1 c Powdered sugar.................................1 TBS Plus 1 1/2 tsp. Milk
1 ts Vanilla...............................................Food color, if desired
CHOCOLATE GLAZE:
1 c Powdered sugar..........................2 tb Milk
1 ts Vanilla........................................1 oz unsweetened chocolate/melted/cooled
*DO NOT use self-rising flour in This recipe. Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and unsweetened chocolate. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk. ) For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set but not brown; cool.
Dip tops of cookies into Glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate sprinkles if desired. ABOUT 2 DOZEN COOKIES; 130 CALORIES PER COOKIE.
GLAZE: Mix powdered sugar, milk and vanilla until smooth. Stir in chocolate. Tint with a few drops of food color. Servings 24.
6 TBS Butter...............................................3/4 c Peanut butter, chunk style
1/2 c Brown sugar, firm packed....................1/3 c Sugar
1 Egg...........................................................1 c Flour, all purpose, unsifted
1/4 ts Baking soda........................................1/8 ts Baking powder
1/8 ts Cinnamon............................................2/3 c Peanuts,unsalted, chopped
6 Chocolate squares(semisweet)...................1 tb Shortening
1 tb Corn syrup, light
Grease 2 large baking sheets. In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg. Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into 40 1-in. balls (about 2 tsp dough per cookie). Roll balls in peanuts until coated. Place balls on greased bake sheets about 2 in. apart and press to form 2 in. rounds. When most cookies are shaped, heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges.
Cool completely on wire racks. In top of double boiler over simmering water, melt
chocolate and shortening; stir in corn syrup until well combined. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer; freeze until chocolate hardens. Store cookies in airtight container in freezer until ready to use. About 40 cookies.
1 1/2 c Sugar...................................................3/4 c (1-1/2 sticks) Margarine
2 Eggs..............................................................1 1/2 ts Vanilla
3 c Flour...........................................................1 ts Calumet Baking Powder
1/2 ts Salt..........................................................Red or Green food coloring
Wooden sticks
Beat sugar and margarine until fluffy. Add eggs and vanilla. Add combined dry ingredients; mix well. Divide dough in half. Tint one half of dough with food coloring. Refrigerate all dough several hours or overnight. Heat oven to 375 degrees. Roll half of tinted dough to 1/4-inch thick 8-inch square on lightly floured wax paper. Repeat with half of untinted dough. Place one dough square on top of the other; roll up. Cut dough into 1/2-inch slices. Press and flatten each slice into 2-1/2-inch circles. Place on ungreased cookie sheet. Slide
stick into each cookie to center; gently press dough around stick. Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool. Repeat with remaining dough. Makes 2-1/2 to 3 dozen.
1 egg white..............................................1/4 cup Sugar
1/2 cup Flour..........................................1/2 tsp vanilla
1/2 tsp cinnamon.....................................1/8 cup Butter
Combine unbeaten egg white and sugar in small 1-qt. bowl and mix well until all sugar is dissolved. Stir in other dry ingredients one at a time. Then beat until well blended. Melt butter in microwave then beat the batter into the butter. Drop by teaspoonfuls, well apart onto the lightly greased baking dish. Microwave at FULL for 3 minutes. (9-12 cookines can bake at once.) Let stand only 1 minute because it is necessary to curl cookie while warm. The top of the cookie will be the outside and th underneath part will be folded inward with the message. Repeat the process for the next batch. Makes 1-1 1/2 dozen.
3/4 cup firmly packed brown sugar................3 tablespoons margarine, softened
/2 cup molasses.............................................1/4 cup water
2 3/4 cups all-purpose flour...........................1 tablespoon ground ginger
1 teaspoon baking soda.................................1/2 teaspoon salt
1/2 teaspoon ground cinnamon.......................1/4 teaspoon ground cloves
vegetable cooking spray.................................2 tablespoons crystal sugar
Cream brown sugar and margarine; add molasses and water, beating with an electric mixer set at medium speed until well blended. Combine flour and next 5 ingredients; gradually add to creamed mixture, beating well. Gently press mixture into a ball; wrap in heavy-duty plastic wrap and place in freezer for 30 minutes. Roll dough to a 1/8-inch thickness on a well-floured surface. Cut with round or other cutters.
Place cut-out cookies on cookie sheets coated with cooking spray; sprinkle with crystal sugar. Bake at 350 degrees F for 9 minutes. Makes about 50 cookies. Cool on wire racks. Calories 47 (13% from fat), Cholesterol 0 mg, Sodium 44 mg
1 cup all-purpose flour.....................................1/2 cup oat bran
1/2 teaspoon ground allspice............................1 teaspoon baking soda
1/2 teaspoon salt..............................................1 cup firmly packed brown sugar
1/2 cup salad oil...............................................1/2 cup nonfat milk
2 large egg whites (about 1/4cup).....................1 teaspoon vanilla
3 cups rolled oats.............................................1 cup golden raisins
In a small bowl, stir together flour, oat bran, allspice, baking soda, and salt; set aside. In a large bowl, beat sugar and oil with an electric mixer until creamy. Add milk, egg whites, and vanilla; beat until blended. Gradually add flour mixture, beating until blended. Stir in oats and raisins.
Drop rounded tablespoonfuls of dough about 2 inches apart on ungreased baking sheets. Bake in a 375' oven until cookies are light golden (about 10 minutes). Let cookies cool on baking sheets on racks for about 2 minutes; then transfer to racks and let cool completely. Store airtight. Takes about 15 minutes to prepare and about 10 minutes to bake. Makes about 48 cookies. 80 calories, 3 g total fat, 13 g carbohydrates, 2 g protein, 0 mg
cholesterol, 55 mg sodium
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