* Exported from MasterCook II *
150 Year Old Oatmeal Cookies
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup Sugar
3/4 cup Lard
3 each Egg yolks
2 cups Flour
2 cups Oatmeal -- old fashioned
1/2 cup Raisins -- chopped
1/2 cup Walnuts -- chopped
1 teaspoon Soda
1 teaspoon Cinnamon
3 each Egg whites -- well beaten
Mix ingredients, add the egg whites last. This is a very stiff mixture - but do not moisten. Drop with tsp. 2 inches apart. Bake in moderate oven.---Barb
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* Exported from MasterCook II *
7 LAYER COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped
Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).
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* Exported from MasterCook II *
ADA FRENCH SPONGE COOKIES
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 cup CAKE FLOUR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
3 EGGS -- SEPARATED
1/2 teaspoon ALMOND EXTRACT
1/4 teaspoon VANILLA EXTRACT
6 tablespoons SUGAR
Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating.
With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.
one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.
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* Exported from MasterCook II *
Air or Meringue Cookies
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
3 each Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
- Beat egg whites with cream of tartar in large mixing bowl until foamy.
- Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.
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* Exported from MasterCook II *
Almond Cookie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup Sugar
1 1/2 cups Butter
1/2 teaspoon Almond flavoring
1 8 ounces Can almond paste
1 1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon Soda
Cream butter, sugar, and almond flavoring until light and
fluffy. Add egg and almond paste and beat thoroughly. Add
sifted dry ingredients and beat until well blended. Chill
dough for about 2 hours.Form into balls, shaping with palms
of hands. Use 1 level teaspoon of dough for 1 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes. NOTE: you can
also add 3/4 cup chopped fine almonds to give added flavor.
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* Exported from MasterCook II *
Almond Spice Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
4 cups All-purpose flour
2 teaspoons Instant coffee powder
3 teaspoons Cinnamon
1/2 teaspoon Almond extract
1 teaspoon Ginger
1 cup Granulated sugar
1/2 teaspoon Salt
1 cup Dark brown sugar -- *
1 teaspoon Baking soda
3 large (extra) or jumbo eggs
1 cup Butter
10 ounces Slivered blanched almonds**
* firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea.
In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.
In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds.
Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper.
Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid.
Preheat oven to 375�. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.
Bake the cookies for about 10-12 minutes at 375�. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.
Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
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* Exported from MasterCook II *
Annette Funicello's Peanut Butter Chocolate Chip Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 30 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 cups flour -- unsifted
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine -- corn oil softened (1
1/2 cup peanut butter -- Skippy creamy or Sup
2 egg
1 tablespoon water
1 teaspoon vanilla
6 ounces semisweet chocolate chips -- 1 cup
In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen. Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick oats. (Special thanks to Skippy Peanut Butter.) [The Great American Peanut Butter Book, by Larry and Honey Zisman, pg 18; St. Martin's Press, New York, 1985. ]
[I made these last night to pack for my trip to Reno. Whatever you do, don't use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flour, the nut taste gets kind of lost. I used almond butter; we also used Can't believe it's not butter for the margarine. Don't round those Tbspfulls too high, as these cookies wind up a bit on the large size. I also forgot about flattening them out; oh well... What I have are chocolate chip cookies (mini-chips), with a faint almond flavor. ]
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* Exported from MasterCook II *
Applesauce-Raisin Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup unbleached flour -- white
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup rolled oats
1/2 cup raisins -- dark or golden
Cream the oil and sugar together. Add the egg and beat until light., Blend in the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisin into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375-degree oven for 10 minutes. Cool on a wire rack. Exchange Value: 1/2 Fruit Exchange + 1/2 Fat Exchange
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* Exported from MasterCook II *
Baby Ruth Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 cup Butter -- softened
3 cups Flour -- sifted
3/4 cup Peanut butter -- smooth
1 teaspoon Baking powder
1 1/2 cups Sugar
1/2 teaspoon Salt
2 Eggs -- beaten
2/3 cup Milk
1 1/4 teaspoons Vanilla
5 Baby Ruth bars, 1.9oz -- cutup
Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.
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* Exported from MasterCook II *
Baker's Chocolate Chip Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 72 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
2 egg
1/2 teaspoon salt
1 cup nuts -- coarsely chopped
12 ounces semisweet chocolate chips
1 cup butter or margarine -- softened (2 sticks)
3/4 cup firmly packed brown sugar
3/4 cup 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.
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* Exported from MasterCook II *
BANANA COOKIE SANDWICH
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
Bananas
Mayonnaise
"Dixie" Vanilla Cookies (available at Food
Made like a sandwich with ripe banana rounds between two cookies. These are large, flat vanilla cookies, so rich creamy mayonnaise can be spread on the inner side of both. Place in plastic sandwich bag or other wrap.
Let sit at room temperature for an hour or so, until cookies are moist and soft. Good for picnics, fishing trips, etc.
Science Teacher, SCS
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* Exported from MasterCook II *
BANANA - OATMEAL - CHOCOLATE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
3/4 cup oleo (1 1/2 sticks)
1 egg
1 cup bananas -- mashed
1 cup white sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 3/4 cups quick oats
1 package chocolate chips
1/2 cup nuts
Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.
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* Exported from MasterCook II *
Banana Fudge Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 42 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
18 1/2 ounces chocolate cake mix -- Package
1/3 cup ripe banana -- Mashed
1 egg
2 tablespoons water
6 ounces semisweet chocolate bits
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.
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* Exported from MasterCook II *
BASIC COOKIE RECIPE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 cup soft shortening (part butter)
1/4 cup dark brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 egg
1 1/8 cups sifted Nunn-Better all-purpose flour
1/2 teaspoon salt
1/4 teaspoon soda
Mix together thoroughly 1/2 cup soft shortening (part butter), 1/4 cup dark brown sugar, 1/2 cup white sugar, 1 teaspoon vanilla and 1 egg.
Sift together and stir in 1 1/8 cups sifted Nunn-Better all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon soda. Drop by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Yield: about 3 dozen 2 inch cookies.
For delicious flavor variations, try any of the following suggestions.
��BVARIATIONS:�b � 1. Add 1 cup shredded coconut to above recipe, or 2. Add 1 (6 ounce) package chocolate chips, or 3. Add 1 cup chopped nuts, or 4. Add chocolate chips and nuts, or 5. Add nut-stuffed dates, coat each date thoroughly with cookie batter, or 6. Add 1 square melted unsweetened chocolate and 1 cup nuts.
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* Exported from MasterCook II *
Beacon Hill Cookies
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 each Egg whites
1/2 cup Sugar
1/2 teaspoon Vinegar
1/2 teaspoon Vanilla
1 cup Chocolate chips
3/4 cup Chopped walnuts or pecans
Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19.
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* Exported from MasterCook II *
BETTY CROCKER COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup nuts -- finely chopped
1 teaspoon vanilla
Cream butter and sugar, add other ingredients and mix well. Form into 1-inch balls, place on greased cookie sheet and bake 14 to 17 minutes at 350 degrees.
While still warm, roll in powdered sugar. Roll in sugar again when cold.
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* Exported from MasterCook II *
BETTY CROCKER CRUNCHY COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup white sugar
1 cup brown sugar
1/2 cup Crisco
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts
Put all ingredients together. Roll into balls, flatten with glass that has been dipped in sugar. Bake at 350 degrees.
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* Exported from MasterCook II *
BIG BANANA CEREAL COOKIE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
3 cups flour
1 teaspoon soda
1/2 teaspoon nutmeg
1 1/4 cups shortening
2 cups mashed ripe bananas
1 cup chopped nuts
2 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3 1/2 cups quick oatmeal
3 eggs
Cream shortening and sugar. Add eggs; cream well. Sift flour, soda, salt, nutmeg and cinnamon together. Add oatmeal to shortening mixture. Add flour mixture alternately with mashed bananas. Add chopped nuts. Drop on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. makes large batch of cookies.
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* Exported from MasterCook II *
Boston Cookies
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup Flour
1/2 cup Sugar
1/2 teaspoon Cinnamon
1 Egg -- well beaten
1/4 teaspoon Baking soda
1/2 cup Chopped nuts
ds Salt 1/2 c Raisins 1/4 c Butter or margarine,softened Stir together flour, cinnamon, baking soda and salt; set aside.
In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown. Makes 36.
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* Exported from MasterCook II *
Burnt Sugar Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 cups Sugar
1 cup Milk -- sour
1 cup Water -- boiling
2 cups Sugar
3 each Eggs
Salt -- a pinch
1 cup Lard
3 tablespoons Baking soda
1 tablespoon Ginger
Put 2 c. sugar in skillet, stir until melted. Remove from firs when molasses has become dark brown. Pour 1 c. boiling water into molasses after removing from fire. Mix eggs, lard, ginger, sour milk, salt while molasses cools. Put soda in molasses and stir well. Pour together and work in flour to stiff dough.
Note: No time or temperature given. Drop on baking sheet by teaspoonful.
Bake in 375 F. oven.
Source: Mrs. Dortha Reed, Benrock Grange, Noble County, OH
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* Exported from MasterCook II *
Butter Cream Filled Cookies
Recipe By : Jo Anne Merrill
Serving Size : 50 Preparation Time :0:30
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-- -- Cookies:
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
-- -- Filling:
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine
Preheat oven to 350 degrees. Grease cookie sheets well.
COOKIES:
1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly.
2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack.
3. Just before serving, put 2 cookies together, sandwich style, with filling.
FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.
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* Exported from MasterCook II *
BUTTERCRISP POTATO COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup butter or margarine -- softened
1 cup sugar
1 cup brown sugar -- firmly packed
1 teaspoon vanilla
1 egg
1/2 teaspoon salt
1 teaspoon soda
2 cups flour
1 cup Hungry Jack potato flakes (dry)
Preheat oven 375 degrees. In large bowl cream first four ingredients until well blended. Beat in 1 egg. Add remaining ingredients and mix thoroughly.
Shape in 1 inch balls and place on ungreased cookie sheets. Flatten with the bottom of glass dipped in granulated sugar. Bake 6 or 7 minutes until golden brown. Store in a tightly covered container. Makes 5 dozen. For a chewier cookie, reduce cooking time.
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* Exported from MasterCook II *
CANDIED FRUIT CHRISTMAS COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 cups white sugar
2 cups shortening
3 eggs
4 rounded c. flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 pound bleached raisins -- cut up
1/4 pound candied cherries -- cut up
1/2 pound dates -- cut up
2 cups nuts -- chopped
6 slices candied pineapple (3 red -- 3 green, cut up)
1/2 cup (extra) flour to stir in fruit immediately
Cream sugar and shortening, add eggs, then beat well. Add 4 cups flour (measured, unsifted) to which the next 3 ingredients have been sifted.
Add vanilla. Stir in the bowl of cut up fruit and nuts. Form rolls in waxed paper and refrigerate overnight. Slice (1/4 inch thick) and bake at 350 degrees for 10 to 12 minutes. Don't overbake as the fruit will harden.
Grease cookie sheets.
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* Exported from MasterCook II *
CAPE COD OATMEAL COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 egg
1 cup sugar
1/2 cup melted butter
1/2 cup melted lard
1 tablespoon molasses
1/4 cup milk
1 3/4 cups rolled oats
1 cup seeded raisins or nuts -- cut fine or 1/2 c. o
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered cookie sheets. Bake in moderately slow oven (325 degrees) for 10 minutes.
If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups. Makes 75.
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* Exported from MasterCook II *
CEREAL COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup oil
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour (1 whole wheat & 1 c. white)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup oatmeal -- uncooked
1 cup Bran Flakes
1 cup nuts -- chopped (optional)
Mix oil, sugars, vanilla and eggs. Add the flours, baking powder, baking soda, oatmeal and Bran Flakes. Mix well. Batter will be sticky. Flour your hands and roll into 1-inch balls (go easy on the flour on your hands or your cookies will come out dry). Bake on ungreased cookie sheet at 350 degrees for 8 to 9 minutes. Makes about 87 cookies.
Do not overbake - cookies should be chewy in the middle.
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* Exported from MasterCook II *
Cherry Date Skillet Cookies
Recipe By : Land O Lakes Cookie Collection
Serving Size : 60 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries
--drained, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut flakes -- for rolling
In a 10-inch skillet, melt the butter over medium heat.
Stir in the sugar and dates; remove from heat. Stir in the
egg. Return to the heat; continue cooking over medium heat,
stirring constantly, for 4 to 6 minutes until the mixture
comes to a full boil. Boil, stirring constantly, for 1
minute; remove from heat. Stir in rice cereal, 1 cup
coconut, cherries and vanilla extract until moistened. Let
stand for 10 minutes. Shape rounded teaspoonfuls of dough
into 1-inch balls. Roll each ball in the remaining coconut.
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* Exported from MasterCook II *
CHESS PIE BAR COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 box yellow cake mix
1 stick butter
2 eggs
Mix above ingredients. Press in a 9 x 13 inch pan. I use a floured spoon.
��BFILLING:�b � �\i 1 (8 oz.) pkg. Philadelphia cream cheese 2 eggs 2 1/2 c. confectioners sugar � Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts. Bake at 350 degrees for 35 minutes.
Fairfield, Ohio
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* Exported from MasterCook II *
CHINESE ALMOND COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 cup margarine or butter
3/4 cup sugar
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon baking powder
1/2 cup ground almonds
Sugar
36 whole blanched almonds
Cream margarine and sugar, add almond extract. Sift flour and baking powder together. Mix gradually into margarine mix. Stir in ground almonds. Form into balls using rounded tablespoons of dough. Roll in sugar, place on cookie sheet. Press flat, top with whole almond.
Bake 10 to 12 minutes at 375 degrees. Makes 3 dozen.
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* Exported from MasterCook II *
CHOCOLATE CHIP/RICE KRISPIES COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups Rice Krispies -- crushed to 1 1/2 c.
1 cup chocolate chips
Preheat oven to 350 degrees. Grease baking sheet. Cream butter and both sugars. Beat in egg and vanilla. Stir together flour, baking powder, baking soda, and salt. Add to creamed mixture. Mix well.
Stir in Rice Krispies and chocolate chips. Drop by level tablespoons onto baking sheet 2 inches apart.
Bake 8 to 10 minutes or until bottoms are lightly browned. Let stand 1 minute before removing. Makes 4 dozen cookies.
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* Exported from MasterCook II *
CHOCOLATE CHIPS COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups blended oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons soda
24 ounces chocolate chips
1 (8 oz.) Hershey's bar -- grated
3 cups nuts -- chopped
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey's 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. (Recipe may be halved.) *Measure oatmeal and blend in a blender to a fine powder.
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* Exported from MasterCook II *
CHOCOLATE CHIPS PUDDING COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine -- softened
1/4 cup sugar
3/4 cup brown sugar
1 package Jello chocolate or vanilla instant pudding
1 tsp.vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add flour mixtures, then stir in chips. (Batter will be stiff).
Drop by rounded measuring teaspoonfuls onto ungreased baking sheet.
Bake at 350 degrees for 8-10 minutes or until lightly brown.
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* Exported from MasterCook II *
CHOCOLATE CHOC - CHIP COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 1/4 cups flour -- unsifted
1 teaspoon baking soda
1 cup butter or oleo -- softened
1/4 cup granulated sugar
3/4 cup light brown sugar -- firmly packed
1 teaspoon vanilla
1 (4 oz.) pkg. Jello brand chocolate flavor
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup nuts -- chopped
Mix flour with baking soda. Combine sugars, butter, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts (batter will be stiff).
Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheet.
Bake at 375 degrees 8 to 10 minutes. Makes about 7 dozen.
Starbuck
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* Exported from MasterCook II *
CHOCOLATE COOKIE SANDWICHES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup milk
Creme filling
Cream shortening, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with milk to creamed mixture until ingredients are combined.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 11 to 12 minutes or just until soft-set (do not overbake). Cool 1 minute.
Remove from cookie sheet and cool completely on wire rack.
Prepare creme filling. Spread bottom of one cookie with about 1 tablespoon filling; cover with another cookie. Repeat with remaining cookies and filling.
(About 15 filled cookies.)
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* Exported from MasterCook II *
CHOCOLATE PARTY COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 cup plus 2 tbsp. melted margarine
1 cup brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1 3/4 cups flour
6 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
Beat margarine, sugar and egg until creamy. Combine flour, baking soda, baking powder and cocoa, then add to creamed mixture alternately with milk.
Beat well and add vanilla. Chill a short time. Drop by teaspoons onto greased baking sheet. Bake at 350 degrees for 6 to 8 minutes. When cookies are cooled, frost with chocolate frosting.
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* Exported from MasterCook II *
CHOCOLATE SANDWICH COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
20 Ritz crackers
Peanut butter -- creamy
Eagle Brand chocolate candy-melt (1 sq.)
1 level tsp. Crisco
Spread Ritz crackers with peanut butter and make 10 sandwiches. Put square of chocolate in custard cup (or small dish). Microwave on lowered power, after you have add the Crisco - until melted. Stir at least once, while melting.
I use a fork to turn and lift the individual sandwiches. Place on waxed paper to cool and set. Store in a cool place.
You can teach your little ones to make their own cookies. Supervise the melting of the chocolate. If you don't have a microwave - melt chocolate over boiling water (simmering).
Friendly 30 Club
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* Exported from MasterCook II *
CHOCOLATE BROWN SUGAR COOKIES
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1/2 C Brown sugar
Flour (1.1 C --> glass
1/2 pound Butter
cup filled
1/3 C Honey
the top)
1 large Egg
1/2 teaspoon Baking soda
1/2 teaspoon Vanilla extract
1 C Chocolate chips
Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey.
Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips.
Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.
NOTES:
* Chocolate chip cookies with honey and brown sugar.
* For those of you who like your cookies warm! I always make up only enough to eat, and store the batter in the fridge.
* You can substitute margarine for the butter if you want.
: Difficulty: easy, though creaming butter and sugar without a food processor is tedious.
: Time: 10 minutes preparation, 10 minutes cooking and cooling.
: Precision: measure the ingredients.
: Karen Curran : Digital Equipment Corporation : decwrl!rhea!euclid!curran curran@euclid.DEC : (EUCLID::CURRAN on DEC VMS systems) : Copyright (C) 1986 USENET Community Trust
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* Exported from MasterCook II *
Chocolate Chip Pecan Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- (it is best to use r
3/4 cup sugar
3/4 cup brown sugar -- packed
1 teaspoon vanilla
2 egg
12 ounces chocolate chip -- bag of real
1 1/2 cups pecans -- chopped
Cream together the butter and sugars, add eggs and beat until well blended add vanilla, salt and baking soda. Gradually add the flour beating constantly all chocolate chips and pecans. Cover cookie sheet with wax paper. Using ice cream scoop, drop cookies onto wax paper. Bake at 325 degrees for 15 - 18 minutes
Courtesy of: Joann Pierce
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* Exported from MasterCook II *
Chocolate Chip Pudding Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 84 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine -- softened
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 package butter pecan pudding mix -- 4 serv. sz.*
1 teaspoon vanilla
2 egg
12 ounces chocolate chip
1 cup nuts -- Chopped
* Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas use large eggs and bake 9 to 11 minutes.
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* Exported from MasterCook II *
Chocolate Chip Whole Wheat Cookies
Recipe By : Hershey Foods Corporation
Serving Size : 20 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
3/4 cup shortening
1 1/2 cups light brown sugar -- packed
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup whole wheat flour -- unsifted
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking rolled oats
1 cup dried apricots -- chopped
1 cup semisweet HERSHEY'S MINI CHIPS
Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and salt; stir into creamed mixture. Stir in oats, dried apricots and MINI CHIPS Chocolates.
Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack.
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