AMY'S AMAZING CHOCOLATE CHIP COOKIES

1 cup butter

1 cup brown sugar

1 cup granulated sugar

3 eggs

1 tsp vanilla

1 tSp baking powder

1 tsp baking soda

1 tsp salt

4 1/8 cup flour

12oz chocolate chips

Cream together the butter and sugars.

Add in eggs and vanilla.

Add dry ingredients.

Fold in chocolate chips.

Bake 350 degrees for 8 minutes.

*Dough freezes and bakes up really well.

Just portion our your cookies and freeze on a cookie sheet.

Put frozen dough balls  in a ziplock bag.

Bake from frozen approx. 10 minutes.

ANDES MINT COOKIES

1 Devil's Food Cake Mix

 1/2 cup oil

 2 eggs

1/4 tsp mint extract

Andes Mints (need 40 total mints)

Preheat oven to 350 degrees.

Chop 16 mints into bits.

Mix the cake mix, oil, eggs, extract and chopped mints.

Drop spoonfuls of dough onto baking sheet.

Bake 6-9 minutes

Put one full mint on top of each cookie while still hot so mint will melt.

Spread the melted mint over the cookie like frosting.

*7 minutes was perfect on air-bake pans

*Makes 2 dozen, medium cookie scoop

SUGAR COOKIE BARS FOR A GROUP

1 cup butter (room temp)

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

Pinch of salt

½ tsp baking soda

FROSTING

1 cup butter (room temp)

2 tsp vanilla or almond

3 cups powdered sugar

Pinch of salt

3 TBL milk

Sprinkles (optional)

Preheat oven to 375 degrees

Line jelly roll pan (10x1x15) with parchment paper. Grease the sides.

Beat butter until creamy.

Beat in sugar.

Beat in eggs one at a time until well mixed.

Beat in vanilla.

Whisk together the flour, salt and baking soda then gradually mix into the wet ingredients.

Dough is very very stiff.

Crumble the dough onto the prepared pan and press down firmly and evenly.

Bake for 15 minutes, until edges are slightly browned.

Let cool.

Frost & top with sprinkles.

EGGNOG BLOSSOMS

6 tablespoons unsalted butter (softened)
1/4 cup eggnog
3/4 cups granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups all purpose flour
 dash nutmeg
1/3 cup granulate sugar
32 Hershey's Kisses


Step 1
In a large mixing bowl cream the butter, eggnog, and sugar. Add the egg and mix well. Add the baking soda and baking powder and mix again. Add the flour and nutmeg and mix until incorporated. Cover and chill at least one hour.


Step 2
Roll dough into 24 balls and roll each one in granulated sugar. Place 2" apart on a baking sheet and bake at 350 for 7-8 minutes. They will stay very light in color - do not over bake! Place an unwrapped kiss in the center of each cookie. (makes exactly 24 with medium cookie scoop)


Allow to cool on sheet for a few minutes before transferring to a wire rack to cool completely.

M'n'M COOKIES

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1-1/2 cups all purpose flour

1/4 cup instant vanilla pudding

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup chocolate chips (mini's work great)

1 cup M and M's (mini's work great)

Preheat oven to 350 degrees F.  Line baking sheet with parchment or use silpat.

Cream cream your butter and sugars until well combined.

Add your egg and vanilla mixing to combine.

Add your flour, pudding mix, baking soda and salt, stirring to combine.

Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

10 minutes on my air-bake pans was perfect!

SUPER GOOEY CHERRY CHOCOLATE CHERRY COOKIES

1/2 cup (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

4 ounces semisweet chocolate, chopped

1 cup packed light brown sugar

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

2 tablespoons buttermilk

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

11 ounces (1 bag) semisweet chocolate chunks

1 cup dried cherries

Preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)

Put the butter and both chocolates in a medium microwave-safe bowl. Heat 1 minute then stir. Repeat in 30 second intervals until just melted together.

Stir the light brown, granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs one at a time and stir. Add buttermilk and beat vigorously until thick and glossy.

In another bowl, sift together the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using. This is a very very THICK batter.

Drop the batter in heaping tablespoons onto baking sheets.

Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.

Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.

I used medium cookie scoop cooking for 13 minutes and they were perfect! Made 4 1/2 dozen!

PERFECT SUGAR COOKIE (AND COOKIE POP)

6 cups all-purpose flour, sifted

1 teaspoon salt

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 large eggs, cold

1 tablespoon pure vanilla extract

1/4 teaspoon pure lemon extract (almond would be good here also)
(This recipe make 30 4" round cookies)

1. In large bowl, sift together flour and salt. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.

3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.

4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

5. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.

6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.

7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown. 12 minutes was perfect on my air-bake pans.

9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.


**To make into pops, press sucker stick until flush with the top of the dough.  Take a small piece of scrap dough and cover the stick.

 

DISNEYLAND PEANUT BUTTER COOKIES

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

1 teaspoon vanilla extract

3 eggs

4 cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

1-2 cupS peanut butter chips (original recipe calls for 1 but I like it better with 2)

¼ cup granulated sugar put into shallow bowl

1. Preheat oven to 375 degrees F.

2. In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each one.

3. In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut butter chips.

4. Using a medium cookie scoop, scoop dough, roll into balls then roll in the in the shallow bowl until completely covered. Place the dough balls on a baking sheet with a non-stick baking mat. Using a flat-bottomed drinking glass gently press each dough ball down.

5. Bake the cookies 7-9 minutes. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling. These cookies are very soft - you don't want them to overbake or turn brown at all. They will continue to set-up as they cool.

7 minutes on my air-bake pans was perfect!!!!

I got 4.5 dozen

PUMPKIN CHOCOLATE CHIP COOKIES

1 spice cake mix

1 sm can pumpkin (15 oz-ish) (about 2 cups)

1 bag semi-sweet chips

Mix all together.  Bake 375 12-15 minutes greased cookie sheet

Makes 3.5 doz. with medium cookie scoop (11minutes on airbakes is perfect)

EGG NOG COOKIES

1¼ cup sugar

¾ cup butter, softened

½ cup eggnog

1 tsp vanilla extract

2 egg yolks

1 tsp nutmeg

2¼ cup flour

1 tsp baking soda

½ tsp cinnamon

Glaze:

1½ cup powdered sugar

3-4 TBL eggnog

additional cinnamon, for garnish

1. Preheat oven to 300 degrees (this is not a typo – 300 is the correct temp for these cookies)

2. In a large mixing bowl, beat the sugar and butter together with an electric mixer until fluffy.

3. Add in the eggnog, vanilla, and egg yolks. Beat with mixer until smooth.

4. Then add the nutmeg, flour, baking soda, and cinnamon. Mix in just until combined. Do not over mix.

5. Spoon onto ungreased cookie sheet. You want to make these cookies on the smaller size because the dough does spread. I made mine around 1½ Tbsp. (only 8 per batch)

6. Bake for 15-18 minutes until edges just start to brown.

7. Remove from cookie sheet and allow to cool.

8. Mix together the powdered sugar and eggnog to create the glaze.

9. Drizzle glaze over cooled cookies and sprinkle with additional cinnamon if desired. Makes 3 dozen cookies.I used a medium cookie scoop. Baked 15 minutes. Made 35 cookies

EASY GINGERBREAD MEN

(3.5 ounce) package cook and serve butterscotch pudding mix

1/2 cup butter

1/2 cup packed brown sugar

1 egg

1 1/2 cups all-purpose

1/2 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

In a medium bowl, cream the dry pudding mix, butter, and brown sugar until smooth. Stir in egg. Combine flour baking soda, ginger and cinnamon and stir into pudding mix. Cover and chill about an hour until firm. Roll with ¼”dowels. Cook 11 minutes.

JANAE FIELDING'S MONSTER COOKIES

Cream together:

1lb softened butter

4 cups brown sugar

4 cups sugar

Then add:

1 dozen eggs added one at a time

3 lb. crunchy peanut butter

Mix together and add

1 TBL karo syrup

1 TBL vanilla

8 tsp baking soda

Add

18 cups old fashioned oats

16 oz milk chocolate chips

16 oz plain m&m’s

1 lb. Softened butter

Bake at 350 for 8-9 minutes. DO NOT OVER BAKE! Makes 125-150 cookies. This recipes halves easy.

BEST BIG FAT CHEWY CHOCOLATE CHIP COOKIE

MAKES 12

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1egg

1egg yolk

2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

4. Chill Dough for 1 hour. Divide into 12 even pieces. Just over ¼ cup.

5. Drop 4 at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for 15 minutes before transferring to wire racks to cool completely.

I baked mine 16 minutes on airbake pans.

AWARD WINNING CHOCOLATE CHIP PUDDING COOKIES

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

10 minutes was perfect on airbakes. Makes 6 dozen with medium cookie scoop

LEMON ZUCCHINI COOKIES

1/2 cup granulated sugar

 1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini (can sub carrots for carrot cookies)
1/2 cup chopped nuts (I didn’t use nuts)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING (mix the following)

3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoon about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting

OREO'S & NEOPOLITAN COOKIES

2 boxes devils food cake mix

4 eggs

1 ½ cup shortening

Filling:

8 oz cream cheese

4 TBL butter

2 tsp vanilla

3-4 cups powdered sugar

Mix cake mixes, eggs & shortening. Make into small round balls (I use medium cookie scoop, then divide into two). Place on cookie sheet. In 350 degree oven bake 8-10 minutes. Cool completely. Mix filling ingredients together. Spread on one cookie and top with another. Makes 4 dozen completed oreos.

Neapolitan option:

Replace one of the cake mixes with strawberry cake mix. Mix 2 eggs, ¾ cup shortening with each flavor cake mix (choc. & strawberry)

Filling: replace vanilla with 3 tsp coconut extract. Can add in shredded coconut if desired.

SNICKERDOODLES

1 cup shortening (or mix ½ cup butter & ½ cup shortening)

1 ½ cups sugar

2 eggs

2 tsp vanilla or almond extract

3 cup flour

2 tsp cream of tartar

1 tsp baking soda

¼ tsp salt

2 TBL sugar mixed with 2 tsp cinnamon

Heat oven to 400. Mix shortening, sugar, eggs and extract Blend in dry ingredients except cinnamon/sugar mix,(DON’T OVER MIX) Shape into 1” balls. Roll in the cinnamon sugar mix. Place 2” apart on baking sheet. Bake 8-10 minutes.

This made 4 doz. w/ med cookie scoop.  9 minutes on air bakes is perfect.

SOUR CREAM DROPS

¼ cup shortening

¾ cup sugar

1 egg

½ cup sour cream

½ tsp vanilla

1 1/3 cup flour

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

Frosting:

2 TBL butter

½ cup powdered sugar

¼ tsp vanilla

3-4 tsp hot water

Mix shortening, sugar, egg. Add sour cream and vanilla. Combine dry ingredients and add to wet mixture. Chill for 1 hour. Drop 2” apart onto greased baking sheets. Bake at 425 degrees for 7-8 minutes. Let cool. Frosting: melt butter in small saucepan until golden brown; stir in sugar and vanilla and enough water to achieve spreading consistency. Frost cookies when cooled. Approx 2.5 dozen

TATE'S FAVORITE NO BAKES

2 cups sugar

3 TBL cocoa

1 stick butter

½ cup milk

½ cup peanut butter

2 ¼ cups oatmeal

1 tsp vanilla

Boil for 2 minutes sugar, cocoa, butter & milk. Remove from heat and quickly stir in peanut butter, oatmeal and vanilla. Drop by spoonful on wax paper, Place in refrigerator for an hour until firm. Store in fridge. (30 cookies with medium cookie scoop)

AMY MORRIS' GRANNY B'S COOKIES

1 cup butter

2 cups sugar

4 eggs

1 cups sour cream

2 tsp vanilla

8 ½ cups flour

8 tsp baking powder

½ tsp salt

½ tsp baking soda

Cream butter, sugar and eggs. Add sour cream and vanilla. Add all dry ingredients. May need more or less flour. Roll out ½“thick (not thin). Bake 9-10 minutes at 375 degrees. Don’t over bake. These will not change color. Cool and frost.

1 cube butter

1 lb powder sugar

1 tsp vanilla

¼ cup milk

Food coloring

Mix well