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Chunky White-Chocolate-Chip Cookies
(The Professional Pastry Chef)
1 lb. white chocolate
14 oz. walnuts
10 oz. granulated sugar
10 oz. brown sugar
11 oz. softened butter
1 tsp. salt
4 eggs
2 tsp. vanilla extract
1 lb. bread flour
1 tsp. baking soda
Chop the white chocolate and the walnuts into
raisin-sized pieces and set aside. Mix together
the sugars, butter, and salt until well-combined.
Add the eggs and vanilla.
Sift together the flour and baking soda. Add to
the butter mixture. Stir in the walnuts and white
chocolate. Chill the dough if it is too
soft to form.
Divide the dough into 1-pound pieces. Roll each
piece into a 20-inch rope. Use flour as needed
to prevent the dough from sticking. Cut each
rope into 20 pieces and place the, staggered
on sheet pans lined with baking paper.
Bake the cookies at 375° until they just start
to turn color, about 10 minutes. They taste
best if still somewhat soft in the center.
100 Good Cookies
(Barbara Trabant)
1 cup sugar
1 cup brown sugar
1 cup margarine
1 cup oil
1 egg
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1 cup Rice Krispies
1 cup angel flake coconut
1 cup oatmeal
1 cup nuts
3 1/2 cups flour
Blend sugar, margarine, oil, egg and vanilla.
Sift in flour, soda, salt, and cream of tartar.
Then add remaining ingredients. Drop by
teaspoons and press with a fork to flatten.
Bake at 350° for 10 minutes or until brown.
Monster Cookies
(Player Family Favorites)
6 eggs
1 lb. brown sugar
2 cups white sugar
2 tsp. vanilla
1 T. Karo syrup
4 tsp. soda
1/2 lb. butter
1 1/2 lb. peanut butter
9 cups oatmeal
1/2 lb. chocolate chips
1/2 lb. M&Ms
Preheat oven to 350°. Mix in large bowl in order
given. Drop by large tablespoons or ice cream
scoop. (6 to a cookie sheet). Flatten, bake for
approximately 12 minutes. (Don't overbake!)
No-Bake Cookies
(Player Family Favorites)
1/2 cup margarine, melted
2 cups sugar
1/2 cup milk
1/4 cup cocoa
1 tsp. vanilla
3 cups quick oatmeal
1/2 cup peanut butter
Blend first 4 ingredients in a saucepan.
Boil for 2 minutes, stirring constantly.
Remove from heat and add other ingredients.
Quickly drop by teaspoons onto waxed paper
or saran wrap to cool.
Chewy Chocolate Cookies
(Player Family Favorites)
1 1/4 cup butter or margarine, softened
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts
Cream butter and sugar; add eggs and vanilla.
Blend well. Add dry ingredients. Bake at 350°
for 8-9 minutes. (Don't overbake!)
Snowballs
(Dad's Specialty)
1 cup butter (no margarine)
1/2 cup powdered sugar
1 tsp. vanilla
1 3/4 cups flour
1 cup walnuts (or pecans)
powdered sugar
Cream sugar and butter. Add vanilla and flour and
mix together. Roll into small balls and place on
cold greased baking sheet. Bake ate 350° for
12 minutes. Roll into powdered sugar when done.
12-cup cookies
(Grandma Smith)
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 cup peanut butter
1 cup oatmeal
1 cup flour
1 cup coconut
1 cup raisins
1 cup chocolate chips
1 cup nuts
Mix and bake at 350° for 12-15 minutes.
Cake Mix Cookies
(Player Family Favorites)
1 pkg. cake mix, any flavor
1/2 cup oil
2 eggs
Mix and bake at 350° for 10 minutes. Can add chocolate chips
or any other additional ingredients to "spice them up".
Fruit-Filled Oatmeal Bars
(Better Homes and Gardens)
1 cup all-purpose flour
1 cup quick-cooking oats
2/3 cup packed brown sugar
1/4 tsp. baking soda
1/2 cup butter or margarine
1 recipe apple-cinnamon filling, apricot-coconut
filling, or raising filling* (recipes follow)
In a medium mixing bowl combine the flour, oats,
brown sugar, and baking soda. Using a pastry
blender, cut in butter or margarine until mixture
looks like course crumbs. Reserve 1/2 cup of the
crumb mixture.
Press remaining crumb mixture into the bottom
of an ungreased 9x9x2-inch baking pan. Spread
with desired filling. Sprinkle with reserved crumb
mixture. Bake in a 350° oven for 30-35 minutes
or till the top is golden. Cool on a wire rack. Cut
into bars. Makes 25 bars.
Apple-Cinnamon Filling
Peel, core, and chop two medium apples (about 10 oz).
In a medium saucepan, combine apples, 2 T. water, 1 T.
lemon juice, 1/2 tsp. ground cinnamon, and a dash of ground
cloves. Bring apple mixture to boiling; reduce heat.
Simmer, covered, for 8- 10 minutes or till apples
are tender.
Apricot-Coconut Filling
In a medium saucepan, combine 1 cup snipped dried
apricots and 3/4 cup water. Bring apricot mixture to
boiling; reduce heat. Cover and simmer for 5 minutes.
Meanwhile, combine 1/4 cup sugar and 1 T. all purpose
flour. Stir into apricot mixture. Cook and stir about 1
minute more or till thick. Stir in ½ cup coconut.
Raisin Filling
In a medium saucepan, combine 1/2 cup water, 2 T.
sugar, and 2 tsp. cornstarch. Add 1 cup raisins.
Cook and stir till thickened and bubbly.
*my favorite filling is the raisin, and Mike's favorite is the apple.
Ranger Cookies
(Better Homes and Gardens)
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 egg
1 tsp. vanilla
1 1/4 cups all-purpose flour
2 cups crisp rice cereal
1 1/3 cups flaked coconut
1 cup raisins
Beat butter 30 seconds. Add granulated sugar, brown
sugar, baking powder, and baking soda; beat till
combined. Beat in egg and vanilla. Beat in as much
of the flour as you can. Stir in remaining flour.
Stir in cereal, coconut, and raisins.
Drop by rounded teaspoons 2 inches apart on
an ungreased cookie sheet. Bake in a 375° oven
about 8 minutes or till edges are golden. Cool on
cookie sheet one minute. Transfer to wire racks.
Let cool.
Snickerdoodles
(Better Homes and Gardens)
1/2 cup butter or margarine
1 cup sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg
1/2 tsp. vanilla
1 1/2 cups all purpose flour
2 T. sugar
1 tsp. ground cinnamon
In a medium mixing bowl, beat the butter or margarine
with an electric mixer for 30 seconds. Add the 1
cup sugar, baking soda, and cream of tartar. Beat
till combined, scraping sides of bowl. Beat in the
egg and vanilla till combined. Beat in flour. Cover
and chill 1 hour.
Combine the 2 T. sugar and the cinnamon. Shape
dough into 1-inch balls. Roll balls in the sugar-cinnamon
mixture to coat. Place 2 inches apart on an ungreased
cookie sheet. Bake in a 375° oven for 10 to 11 minutes,
or till edges are golden.
Gingersnaps
(Better Homes and Gardens)
2 1/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 cup granulated sugar
Combine half the flour, brown sugar, shortening, molasses,
egg, baking soda, ginger, cinnamon, and cloves. Beat
with an electric mixer on medium to high speed till
combined. Beat or stir in remaining flour.
Shape dough into 1-inch balls. Roll balls in the
granulated sugar to coat. Place balls 2 inches apart
on an ungreased cookie sheet. Bake in a 375° oven
for 8-10 minutes or till edges and tops are crackled.
Cool on sheet for 1 minute. Transfer to wire racks
to cool completely.
Peanut Butter Cookies
(Better Homes and Gardens)
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/2 tsp. vanilla
1 1/4 cups all-purpose flour
Granulated sugar
Beat the butter or margarine and the peanut butter
with an electric mixer on medium to high speed for
30 seconds. Add the granulated sugar, brown sugar,
baking soda, and baking powder. Beat until combined,
scraping sides of bowl occasionally. Mix in flour.
Cover and chill until easy to handle.
Shape dough into 1-inch balls. Roll in additional granulated
sugar to coat. Flatten by making crisscross marks with the
tines of a fork. Bake in a 375° oven for 7-9 minutes or till
bottoms are lightly brown.
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