Ingredients:
FIRST LAYER:
1/2 lb. butter
1/2 c. powdered sugar
2 c. flour
1/2 c. cornstarch
SECOND LAYER:
4 eggs
1 pkg. brown sugar
1 tbsp. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. coconut
2 c. chopped walnuts
Directions:
Cream together butter, powdered sugar, flour and cornstarch. Spread or press in bottom of large cookie sheet with sides. Bake 15 minutes at 300 degrees. Have second mixture ready to spread on top as soon as shortbread comes from oven. Beat eggs and brown sugar until light. Add remaining ingredients. Bake at 300 degrees for 15 minutes at 350 degrees for 5 minutes. Cool and frost. Frosting: 1 cube butter, 1 pkg. powdered sugar, 1 tbsp. vanilla and 1 (8 oz.) pkg. cream cheese. Beat until fluffy and light.
Thursday, December 6, 2007
CHOCOLATE MINT SHORTBREAD COOKIES
Ingredients:
1 (7 1/4 oz.) pkg. chocolate covered mint patties (20)
1 pkg. shortbread cookies
Directions:
Melt patties mover double boiler. If too thick add 2 teaspoons milk. Dip shortbread cookies into mint mix. I prefer to dip on an angle.
1 (7 1/4 oz.) pkg. chocolate covered mint patties (20)
1 pkg. shortbread cookies
Directions:
Melt patties mover double boiler. If too thick add 2 teaspoons milk. Dip shortbread cookies into mint mix. I prefer to dip on an angle.
SHORTBREAD & JELLO COOKIES
Ingredients:
SHORTBREAD COOKIES:
2 c. flour
1/2 c. sugar
2 blocks real butter
JELLO COOKIE:
1 sm. pkg. apricot Jello
1 sm. pkg. orange Jello
6 oz. cream cheese
3/4 c. sugar
1 pkg. Dream Whip (follow directions)
Directions:
SHORTBREAD COOKIES: Cream together sugar and butter until creamy. Add flour. Dough will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.
SHORTBREAD COOKIES:
2 c. flour
1/2 c. sugar
2 blocks real butter
JELLO COOKIE:
1 sm. pkg. apricot Jello
1 sm. pkg. orange Jello
6 oz. cream cheese
3/4 c. sugar
1 pkg. Dream Whip (follow directions)
Directions:
SHORTBREAD COOKIES: Cream together sugar and butter until creamy. Add flour. Dough will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.
MELT-IN-YOUR MOUTH SCOTTISH SHORTBREAD
Ingredients:
1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature
Directions:
Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.
When cooled, break apart into pie wedge sections.
Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).
1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature
Directions:
Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.
When cooled, break apart into pie wedge sections.
Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).
MY DAD'S FAVORITE SHORTBREAD COOKIE
Ingredients:
3/4 c. butter
1/4 c. sugar
2 c. flour
Directions:
Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.
3/4 c. butter
1/4 c. sugar
2 c. flour
Directions:
Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.
PUMPKIN COOKIES WITH CREAM CHEESE
Ingredients:
COOKIES:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
FROSTING:
1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese
Directions:
Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.
COOKIES:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
FROSTING:
1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese
Directions:
Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.
PUMPKIN-BUTTERMILK COOKIE
Ingredients:
2 cups sugar
1 cup butter
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
4-5 cups flour (enough to make firm
1 cup solid can pumpkin
2 tablespoons cinnamon
preheat oven to 350
Directions:
Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix.
Add more flour if necessary. Batter should be firm enough to hold a peak.
Drop by spoon fulls and bake on cookie sheet 12 to 15 minutes.
2 cups sugar
1 cup butter
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
4-5 cups flour (enough to make firm
1 cup solid can pumpkin
2 tablespoons cinnamon
preheat oven to 350
Directions:
Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix.
Add more flour if necessary. Batter should be firm enough to hold a peak.
Drop by spoon fulls and bake on cookie sheet 12 to 15 minutes.
PUMPKIN POLKA DOT COOKIES WITH EQUAL
Ingredients And Directions:
26% calorie reduction from traditional recipe.
1/2 cup stick butter, softened
1 1/4 cups Equal® Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
Beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.1 1/4 cups Equal® Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
Drop by teaspoonfuls onto sprayed cookie sheet. Bake in preheated 350°F oven 11 to 13 minutes. Remove and cool completely on wire rack. Store at room temperature in airtight container up to 1 week.
Makes about 4 dozen cookies.
* May substitute 30 packets Equal® sweetener.
GREAT PUMPKIN COOKIES
Ingredients:
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
Directions:
Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.
Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.
Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.
Bake at 350F for 15-20 minutes or until firm and lightly browned.
Makes about 5 dozen cookies.
Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
Directions:
Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.
Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.
Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.
Bake at 350F for 15-20 minutes or until firm and lightly browned.
Makes about 5 dozen cookies.
Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.
PUMPKIN COOKIES
Ingredients:
1/2 cup butter, softened
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups cooked pumpkin, drained (or canned)
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 teaspoon ginger
1 cup golden raisins
1 cup chopped nuts
1 teaspoon butter rum Schnapps (optional)
Directions:
Preheat oven to 400°F.
In a teacup, stir the raisins with the butter rum Schnapps (or use a teaspoon warm water). Soak for 15 minutes.
Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.
In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
Stir in raisins, the liquid they steeped in, and chopped nuts.
Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.
Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
1/2 cup butter, softened
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups cooked pumpkin, drained (or canned)
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 teaspoon ginger
1 cup golden raisins
1 cup chopped nuts
1 teaspoon butter rum Schnapps (optional)
Directions:
Preheat oven to 400°F.
In a teacup, stir the raisins with the butter rum Schnapps (or use a teaspoon warm water). Soak for 15 minutes.
Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.
In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
Stir in raisins, the liquid they steeped in, and chopped nuts.
Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.
Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
Tuesday, December 4, 2007
MOM'S OATMEAL RAISIN COOKIES
Ingredients:
1/2 cup Quaker Old Fashioned Oatmeal
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups chocolate covered raisins
1 1/2 cups chopped pecans
Mix 'n' match:
Substitute chopped dates or chocolate chips or plain raisins for the chocolate covered raisins in these cookies
Substitute walnuts for the pecans
Directions:
Preheat oven to 350°F.
Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well. Add the chocolate covered raisins and pecans to the dough and mix well.
Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
Bake until cookies are lightly browned, 16-18 minutes.
Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.
Makes 2 dozen cookies
1/2 cup Quaker Old Fashioned Oatmeal
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups chocolate covered raisins
1 1/2 cups chopped pecans
Mix 'n' match:
Substitute chopped dates or chocolate chips or plain raisins for the chocolate covered raisins in these cookies
Substitute walnuts for the pecans
Directions:
Preheat oven to 350°F.
Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
Stir the flour mixture into egg mixture, blending well. Add the chocolate covered raisins and pecans to the dough and mix well.
Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
Bake until cookies are lightly browned, 16-18 minutes.
Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.
Makes 2 dozen cookies
OATMEAL CHOCOLATE CHIP COOKIES
Ingredients:
1 1/3 cups butter
2/3 cups lard
2 cups brown sugar
1 cup white sugar
4 eggs
4 tbsp. water
3 cups oatmeal
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
Directions:
Preheat oven at 350°F.
Mix together in large bowl. Lightly greese cookie sheets. Drop by spoon full onto cookie sheets.
Bake for 8-10 minutes or until lightly brown.
1 1/3 cups butter
2/3 cups lard
2 cups brown sugar
1 cup white sugar
4 eggs
4 tbsp. water
3 cups oatmeal
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
Directions:
Preheat oven at 350°F.
Mix together in large bowl. Lightly greese cookie sheets. Drop by spoon full onto cookie sheets.
Bake for 8-10 minutes or until lightly brown.
OATMEAL RAISIN COOKIES
Ingredients:
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup raisins
1 cup flaked coconut
1 cup chopped walnuts
Directions:
Preheat oven to 350 deg.
Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.
Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats, raisins, coconut and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet then remove to wire rack.
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup raisins
1 cup flaked coconut
1 cup chopped walnuts
Directions:
Preheat oven to 350 deg.
Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.
Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats, raisins, coconut and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet then remove to wire rack.
COCONUT OATMEAL COOKIES
Ingredients:
2 cups sifted all-purpose flour
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Directions:
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
2 cups sifted all-purpose flour
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats
Directions:
Cream together the butter, adding sugar slowly and beating until light and fluffy.
Add eggs, vanilla, beating well after each addition.
Sift together flour, soda, salt and baking powder.
Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
Drop by large teaspoonfuls onto ungreased baking sheets.
Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.
OATMEAL COOKIES
Ingredients:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 1/4 cups granulated sugar
3/4 cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons rum
3/4 cup raisins
3/4 cup Craisins
1 cup nuts
2 1/2 cups uncooked oats (regular)
Directions:
Preheat oven to 350°F.
Soak the raisins and Craisins in the rum.
In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.
Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.
Mix for about 3 minutes.
Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.
Makes 4-5 dozen cookies, depending upon size of cookies made.
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 1/4 cups granulated sugar
3/4 cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons rum
3/4 cup raisins
3/4 cup Craisins
1 cup nuts
2 1/2 cups uncooked oats (regular)
Directions:
Preheat oven to 350°F.
Soak the raisins and Craisins in the rum.
In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.
Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.
Mix for about 3 minutes.
Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.
Makes 4-5 dozen cookies, depending upon size of cookies made.
MONSTER COOKIES
Ingredients and Directions:
2 sticks butter
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal
Mix in order given using mixer. Transfer batter to large container and add the following:
6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips
2 c. nuts
1 med. bag M & M's - these can either be included in the batter or used on top
Mix until well blended. Form cookies -- I use large mixing spoon for monster size. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.
NOTE: Use smooth peanut butter as it helps to bind everything together.
2 sticks butter
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal
Mix in order given using mixer. Transfer batter to large container and add the following:
6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips
2 c. nuts
1 med. bag M & M's - these can either be included in the batter or used on top
Mix until well blended. Form cookies -- I use large mixing spoon for monster size. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.
NOTE: Use smooth peanut butter as it helps to bind everything together.
MONSTER COOKIES
Ingredients and Directions:
2 1/4 c. flour
1 tsp. salt
1 c. soft butter or shortening
3/4 c. packed brown sugar
1/2 tsp. water
1 tsp. soda
3/4 c. granulated sugar
1 tsp. vanilla
2 eggs
OPTIONAL INGREDIENTS:
I always make this recipe after my holiday baking is done and I have bits and pieces of all kinds of baking ingredients leftover. This way, they don't go to waste. I have been known to throw in any one or all of the following. Honey Chocolate chips (or any other flavor) Wheat germ (Monsters don't taste it at all) Nuts (any kind) Fruit chunks Dates Cookie decorations Raisins Coconut Peanut butter M&M'S® Maraschino cherries, quartered Pumpkin pie filling Poppy seed
Sift together the flour, soda and salt. Set aside. Combine the butter, sugars, vanilla and water. Add eggs. Beat until creamy. Add the flour mixture and mix well. Add any of the optional ingredients you choose, remembering to add some that are dry and some that are moist to keep the texture of the cookies. Bake at 375 degrees for 10-12 minutes for cookies, or pour into 9x13 inch baking dish for bar cookies and bake approximately 40 minutes or until done.
2 1/4 c. flour
1 tsp. salt
1 c. soft butter or shortening
3/4 c. packed brown sugar
1/2 tsp. water
1 tsp. soda
3/4 c. granulated sugar
1 tsp. vanilla
2 eggs
OPTIONAL INGREDIENTS:
I always make this recipe after my holiday baking is done and I have bits and pieces of all kinds of baking ingredients leftover. This way, they don't go to waste. I have been known to throw in any one or all of the following. Honey Chocolate chips (or any other flavor) Wheat germ (Monsters don't taste it at all) Nuts (any kind) Fruit chunks Dates Cookie decorations Raisins Coconut Peanut butter M&M'S® Maraschino cherries, quartered Pumpkin pie filling Poppy seed
Sift together the flour, soda and salt. Set aside. Combine the butter, sugars, vanilla and water. Add eggs. Beat until creamy. Add the flour mixture and mix well. Add any of the optional ingredients you choose, remembering to add some that are dry and some that are moist to keep the texture of the cookies. Bake at 375 degrees for 10-12 minutes for cookies, or pour into 9x13 inch baking dish for bar cookies and bake approximately 40 minutes or until done.
MONSTER COOKIES
Ingredients:
12 eggs
4 c. white sugar
2 lbs. brown sugar
1 lb. butter
3 lbs. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. quick-cook oatmeal
1 lb. M & M's
1 (12 oz.) pkg. chocolate chips
Directions:
Cream butter and sugars; add eggs, peanut butter, and vanilla. Next stir in dry ingredients. Then add M & M's and chocolate chips; mix well. A large roaster works well for mixing this big batch.
Pat out into large cookies (2 per cookie sheet) and bake at 350 degrees for approximately 15 minutes. Makes "monsterous" cookies!
12 eggs
4 c. white sugar
2 lbs. brown sugar
1 lb. butter
3 lbs. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. quick-cook oatmeal
1 lb. M & M's
1 (12 oz.) pkg. chocolate chips
Directions:
Cream butter and sugars; add eggs, peanut butter, and vanilla. Next stir in dry ingredients. Then add M & M's and chocolate chips; mix well. A large roaster works well for mixing this big batch.
Pat out into large cookies (2 per cookie sheet) and bake at 350 degrees for approximately 15 minutes. Makes "monsterous" cookies!
MONSTER COOKIES
Ingredients:
12 eggs
4 c. sugar
2 lb. brown sugar
1 lb. butter, softened (not butter)
3 lb. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. oatmeal
1 lb. plain M&M'S®
12 oz. chocolate chips
Directions:
Mix all ingredients in order given. To make Monster size cookies use an ice cream scoop to drop cookie dough onto cookie sheets, otherwise a 1/2 inch size ball makes a nice size cookie. Bake at 350 degrees for 10 to 12 minutes. Makes 20 dozen cookies. You can freeze all ready baked cookies or freeze small 1/2 inch size balls of uncooked cookie dough on cookie sheet. When frozen store in freezer bag or Tupperware until ready to bake.
12 eggs
4 c. sugar
2 lb. brown sugar
1 lb. butter, softened (not butter)
3 lb. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. oatmeal
1 lb. plain M&M'S®
12 oz. chocolate chips
Directions:
Mix all ingredients in order given. To make Monster size cookies use an ice cream scoop to drop cookie dough onto cookie sheets, otherwise a 1/2 inch size ball makes a nice size cookie. Bake at 350 degrees for 10 to 12 minutes. Makes 20 dozen cookies. You can freeze all ready baked cookies or freeze small 1/2 inch size balls of uncooked cookie dough on cookie sheet. When frozen store in freezer bag or Tupperware until ready to bake.
COOKIE MONSTERS
Ingredients:
1 doz. eggs
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
8 tsp. baking soda
1 tbsp. vanilla
Directions:
Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients. Mix in very large dish pan. Drop by ice cream scoop on to cookie sheet. Bake at 350 degrees for 12 minutes.
I normally drop by teaspoon and bake only what I want for now, then make in rolls on waxed paper and tin foil and freeze dough. Then slice off as I need for fresh cookies.
1 doz. eggs
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
8 tsp. baking soda
1 tbsp. vanilla
Directions:
Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients. Mix in very large dish pan. Drop by ice cream scoop on to cookie sheet. Bake at 350 degrees for 12 minutes.
I normally drop by teaspoon and bake only what I want for now, then make in rolls on waxed paper and tin foil and freeze dough. Then slice off as I need for fresh cookies.
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