Chocolate Chip Cookies—Kathi Lipp
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine
powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
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.
Decide if you want to freeze into pre-scooped balls, or ready to slice logs.
Flash freeze scooped balls on a cookie sheet before packaging it. It will make
it easier to handle and keep its shape better if you are freezing a lot of packages on top of it. For logs, wrap in plastic wrap and form into a log about 2″
around.
I package my dough in large Ziploc bags. Put the dough in the bag and write
the baking instructions on the bag. I like to experiment with the cookies and
find out what the baking time and temp is for frozen dough as well as thawed
dough.
Bake for 10 minutes at 375 degrees. Makes 112 cookies
Wedding Cakes, Tea Cakes – Kathi Lipp
This is another family favorite, and a Christmas tradition you might often see.
They aren’t really cakes, but they are delicious.
Makes about 48
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar
In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Mix
well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch
balls. Place inch apart on ungreased cookie sheets. (This is where you should
flash freeze the cookies.) When ready to bake, reheat oven to 325 F. Bake for
15-20 minutes until set but not brown. Immediately remove from cookie
sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in
powdered sugar. (Go ahead – when you’re all done, you can lick your
fingers!)
Ivy League Choco-Chunk Cookies—Kathi Lipp
1 cup (2 sticks) unsalted butter
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
4 large eggs
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 1/2 cups unbleached all-purpose
flour
2 teaspoons each: baking powder
and ground cinnamon
1/2 teaspoon salt
3/4 cup old-fashioned rolled oats
10 ounces semisweet or bittersweet chocolate chunks
1 1/2 cups coarsely chopped walnuts
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cream butter and sugars in large mixing bowl. Beat in eggs, one by one, beating well after each addition. Beat in vanilla and lemon juice.
Sift together flour, baking powder, cinnamon and salt. Gradually stir it into
creamed mixture to make a smooth batter. Stir in oats, chocolate and walnuts
until thoroughly incorporated. Drop mounds of batter, each equivalent to 2
tablespoons, 2 inches apart on the lined baking sheets. Bake until cooked
through in the center and light golden brown, 12 to 15 minutes. Transfer to
wire rack to cool. Makes 3 dozen.
Triple Ginger Molasses Crisps—Tonya Walter
―Good year round, not just during winter.‖
1/2 c. unsalted butter, room temperature
1 c. dark brown sugar, firmly packed
1/4 c. dark molasses (only for the stronger
flavor – any kind will work)
1 egg white
1 T fresh ginger, finely grated
1 tsp. ground ginger
1/4 c. candied ginger, chopped (if you prefer a milder ginger flavor, simply
leave this out)
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 3/4 c. flour
1 1/2 tsp. baking soda
1-2 c. turbinado sugar for rolling dough in.
Beat butter and gradually add sugar and molasses. Beat until fluffy.
Add egg white, gingers, cinnamon, cloves and salt. Blend well.
Combine flour and baking soda in a small bowl and whisk together.
Gradually add flour mixture to butter mixture on low until combined. Drop
rounded tsp. of dough into granulated sugar and roll to coat. Freeze at this
point. You can also roll into logs and slice. If you do this, refrigerate the
dough for at least 1/2 hour. Then roll into logs and then roll the log into the
sugar before freezing.
To bake, preheat oven to 350F. Place dough balls on ungreased cookie sheet
and bake in a for 9-11 minutes.
Oatmeal Cranberry White Chocolate
Chunk Cookies ! - Sylvia
2/3 Cup Butter, softened
2/3 Cup brown Sugar
2 large eggs
1 1/2 Cups old fashioned oars
1 1/2 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 Cup dried cranberries
2/3 Cup white chocolate chips or chunks
Preheat oven to 375
Using an electric mixer, beat butter & sugar together in med. bowl until light
& fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a
separate bowl. Add to butter mixture in several additions, mixing well after
each addition. Stir in cranberries and white chocolate.
Drop by rounded teaspoonfuls onto Ungreased cookie sheet. Bake for 9 minutes…or until brown (slightly…more will make them dry !)
Cool…makes approx. 2 1/2 dozen cookies.
Enjoy !
Feezable Chocolate Chip Cookie Dough- Wendy
This makes 9 – 10 cups
3 1/2 cups all-purpose flour
2 teaspoons salt
1 1/2 teaspoons baking soda
Mix above ingredients in a large bowl and set aside.
1 1/2 cups vegetable shortening
2 1/2 cups light brown sugar, packed
1/4 cup milk (I know, milk?- just do it)
2 tablespoons vanilla
2 eggs
In large mixing bowl, beat shortening, brown sugar, milk and vanilla until
creamy; beat in eggs. Gradually beat or stir in flour mixture.
2 cups chocolate chips
1 cup peacans, chopped (optional)
2 tablespoons orange zest
Stir in chips, nuts and orange zest.
Freeze in desired packaging. This recipe will need to be frozen in mass rather
than individual cookies as it does not freeze solid.
Baking instructions
Defrost in refrigerator. Preheat oven to 375. Drop dough by rounded tablespoon onto ungreased baking sheet. Bake 8 – 10 minutes (chewy cookies) or
11 – 13 minutes (crispy cookies).
Enjoy!!!
Mrs. Fields Original Recipe
Christmas Sugar Cookie
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup colored sugar for decoration
3/4 cup butter
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine the flour and salt with a wire whisk. In a large
mixing bowl cream the butter and sugar with an electric mixer on medium
speed. Add the egg and vanilla, and beat until well blended. Scrape down
sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets.
Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being
careful not to brown. Immediately transfer cookies with a spatula to a cool,
flat surface.
Elsye's Brownies Original Recipe
1 cup white sugar
1/2 cup butter
4 eggs
1 (16 ounce) can chocolate syrup
1 cup all-purpose flour
6 tablespoons butter
6 tablespoons milk
1 1/4 cups white sugar
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 1
inch sides.
Mix together 1 cup sugar, 1/2 cup butter or margarine, eggs, chocolate syrup,
and flour. Spread batter into prepared pan.
Bake for 25 to 30 minutes. Cool in the pan.
Combine 6 tablespoons butter or margarine, milk, and 1 1/4 cups sugar in a
saucepan. Stir and boil for 3 minutes. Add 1 Cup chocolate chips, and stir
over low heat until melted. Frost cooled brownies immediately so frosting
does not cool and harden. Cut into bars. Makes 3 dozen.
Mrs. Fields Oatmeal Cookie Recipe
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. Vanilla
4 cups flour
5 cups oatmeal
1 tsp. Salt
2 tsp. baking powder
2 tsp. Soda
24 oz. chocolate chips
8 oz. Hershey bar
3 cups chopped nuts
Preheat your oven to 400 degrees.
Cream the butter and sugars together. Add the eggs and vanilla.
Mix together the flour, 4 1/4 cup oats, salt, powder and soda. Take the remaining 3/4 cup oats and put in a blender and blend until it turns to powder.
Add the powdered oatmeal to the other dry ingredients.
Combine all the ingredients. Add the chocolate chips, finely grated candy bar
and nuts.
Bake on an ungreased cookie sheet. Make golf-ball sized cookies and place 2
inches apart on cookie sheet. Bake at 400 degrees for 9 minutes.
Mrs. Fields Peanut Butter Cookies
2 ts Vanilla
1 c Peanut butter -- creamy
3 Eggs
1 c Butter -- softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 t Salt
1/2 t Baking soda
2 c Flour
Preheat oven to 300ºF.
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In a large bowl, blend sugars using a mixer at medium speed. Add butter and
mix to form a grainy paste.
Add eggs, peanut butter, and vanilla. Mix at medium speed until light and
fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not
overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches
apart. With a wet fork, gently press a crisscross pattern on top of the cookies.
Bake for 8-22 minutes until cookies are slightly brown along the edges.
Transfer cookies immediately to cool surface with a spatula.
Pumpkin Chocolate Chip Cookies – Sunnie Weber
2 sticks unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs (I use 1 1/2 because I like my cookie just a little more gooey)
1 tsp vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp bakng soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups milk chocolate chips (Ghiradelli are the best!!)
Heat the oven to 350 degrees
Using mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs one
at a time, then mix in the vanilla and pumpkin. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and
cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the
chocolate chips. Drop by large, heaping teaspoons onto your baking sheet
and bake 15-20 minutes (I cook mine closer to 13 minutes).
Cookie Dough—Now That’s A Wrap!
Ashley sent me a link to Gourmet Mom On The Go who is a woman with a lot
of creativity (and maybe some extra time on her hands) who has wrapped
cookie dough in the cutest way I have ever seen.
If you have a Martha Stewart complex, this is for you. Check her out at
www.gourmetmomonthego.com.
(OK, I am just bitter that I am not this creative.)
Thanks Ashley!