OATMEAL RAISIN COOKIES
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½ cup unsalted butter, room temperature
½ cup white sugar
½ cup brown sugar
1 egg
1 tablespoon vanilla
1 cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon table salt
1¼ cup oatmeal (regular or quick, not instant)
1 cup raisins, currants or Raisinets (optional)
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Preheat oven to 350F. In a mixing bowl, cream the butter and sugars well with an electric mixer. Add the egg and vanilla and combine well. (Caution: What follows is an unorthodox but mixing shortcut.) Add flour, cinnamon, soda and salt to bowl without mixing into butter mixture. With a spoon, lightly combine them on top, still without incorporating. Finally, use the mixer to combine well. With a wooden spoon, stir in the oatmeal and, if you’re a raisin-lover, the raisins, currants or Raisinets.
Using two spoons, one to scoop and one to scrape, fill a baking sheet, leaving room for spreading, shaping dough a bit to make round. Bake for 12 – 15 minutes; watch the first tray carefully, the time seems to vary from batch to batch. Let cool slightly, then transfer to paper towels or wire racks to finish cooling.
NUTRITION ESTIMATE Per Cookie, with/without raisins: 102/86 Cal (31/37% from Fat); 4g Tot Fat; 2g Sat Fat; 17/12g Carb; 1/0g Fiber; 66mg Sodium; 16mg Cholesterol; Weight Watchers 2 points
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Wednesday, January 23, 2008
Perfect M&M Cookies
PERFECT M&M COOKIES
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2-1/4 cups all-purpose flour, fluffed to aerate before measuring
1 teaspoon table salt
1-1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter at room temperature
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs at room temperature (or warmed in warm water for 5 minutes)
M&Ms, 6 per cookie
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Preheat oven to 375F. In a small bowl, stir together flour, salt and baking soda. In a large bowl, cream butter and sugars with an electric mixer until creamy. Add vanilla, then one at a time, the eggs, mixing well after each. Mix in flour mixture til fully combined. Spray a baking sheet with cooking spray. Form balls a tad smaller than a golf ball and arrange well apart on a baking sheet. Place in oven for about 9 minutes. Remove and lightly place M&Ms on top. Return to oven for 3 – 5 minutes. (Cookie sheets vary in performance. Track the exact number of minutes so your cookies neither under- nor over-bake.) Remove from oven and let cool before transferring to a rack to cool.
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NUTRITION ESTIMATE Per Cookie: 117 Cal; 1g Protein; 6g Tot Fat; 3g Sat Fat; 15g Carb; 0g Fiber; 129mg Sodium; 24mg Cholesterol; Weight Watchers 2 points
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2-1/4 cups all-purpose flour, fluffed to aerate before measuring
1 teaspoon table salt
1-1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter at room temperature
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs at room temperature (or warmed in warm water for 5 minutes)
M&Ms, 6 per cookie
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Preheat oven to 375F. In a small bowl, stir together flour, salt and baking soda. In a large bowl, cream butter and sugars with an electric mixer until creamy. Add vanilla, then one at a time, the eggs, mixing well after each. Mix in flour mixture til fully combined. Spray a baking sheet with cooking spray. Form balls a tad smaller than a golf ball and arrange well apart on a baking sheet. Place in oven for about 9 minutes. Remove and lightly place M&Ms on top. Return to oven for 3 – 5 minutes. (Cookie sheets vary in performance. Track the exact number of minutes so your cookies neither under- nor over-bake.) Remove from oven and let cool before transferring to a rack to cool.
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NUTRITION ESTIMATE Per Cookie: 117 Cal; 1g Protein; 6g Tot Fat; 3g Sat Fat; 15g Carb; 0g Fiber; 129mg Sodium; 24mg Cholesterol; Weight Watchers 2 points
Banana Oatmeal Cookies
BANANA OATMEAL COOKIES
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2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 egg
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup coconut, preferably unsweetened
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Preheat oven to 350F. Melt butter in a small dish in microwave, 10 seconds at a time. Transfer to mixing bowl. With an electric mixer, thoroughly mix in sugars, banana, egg and vanilla. Scoop the flour, baking power, baking soda and salt onto the butter mixture without mixing in. With a fork, lightly combine the dry ingredients on top, still without mixing in. Now use the mixer to combine the flour mixture and the butter mixture. Stir in oatmeal and coconut. Drop dough by tablespoons onto a baking sheet lined with parchment. Bake for 11 – 14 minutes until set and golden. Cool 5 minutes before removing from tray but do remove or will stick.
NUTRITION ESTIMATE Per Cookie: 98 Cal; 3g Tot Fat; 2g Sat Fat; 16g Carb; 1g Fiber; 58mg Sodium; 11mg Cholesterol; Weight Watchers 1 point
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2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 very very ripe banana
1 egg
1 teaspoon vanilla
1 cup flour, fluffed to aerate before measuring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon table salt
1-1/2 cups oatmeal (old-fashioned or quick, not instant)
1 cup coconut, preferably unsweetened
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Preheat oven to 350F. Melt butter in a small dish in microwave, 10 seconds at a time. Transfer to mixing bowl. With an electric mixer, thoroughly mix in sugars, banana, egg and vanilla. Scoop the flour, baking power, baking soda and salt onto the butter mixture without mixing in. With a fork, lightly combine the dry ingredients on top, still without mixing in. Now use the mixer to combine the flour mixture and the butter mixture. Stir in oatmeal and coconut. Drop dough by tablespoons onto a baking sheet lined with parchment. Bake for 11 – 14 minutes until set and golden. Cool 5 minutes before removing from tray but do remove or will stick.
NUTRITION ESTIMATE Per Cookie: 98 Cal; 3g Tot Fat; 2g Sat Fat; 16g Carb; 1g Fiber; 58mg Sodium; 11mg Cholesterol; Weight Watchers 1 point
Fat Rascals
FAT RASCALS
Makes 18 two-inch round cookies or 5 dozen mini stars
2 cups flour
1/2 cup brown sugar
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup butter, cut in six pieces, softened
2/3 cup currants
2 – 4 tablespoons milk
Additional sugar for topping
Combine the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. With your fingers, rub the butter into the dry mixture until crumbly. Stir in the currants and enough milk to produce a soft dough. Gather the dough to form a ball.
Lightly dust a flat work surface with flour. With a rolling pin or glass bottle, roll the dough into a disc about ½ inch thick (or 1/4 inch for mini stars). Cut the dough in two-inch rounds with a cup (or use a small star-shaped cookie cutter for the mini stars).
Brush off the excess flour and arrange the cookies an inch apart on a baking sheet. Sprinkle the cookies with sugar and bake at 400F until golden, 16 – 20 minutes (or about 9 minutes for mini stars).
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NUTRITION ESTIMATE For 18 cookies, per cookie: 141 Cal (45% Fat); 7g Tot Fat; 18g Carb; 0g Fiber; 42mg Sodium; 19mg Cholesterol, Weight Watchers 3 pointsFor 60 cookies, per cookie: 42 Cal (45% Fat); 2g Tot Fat; 5g Carb; 0g Fiber; 12mg Sodium; 6mg Cholesterol, Weight Watchers 1 point
Makes 18 two-inch round cookies or 5 dozen mini stars
2 cups flour
1/2 cup brown sugar
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup butter, cut in six pieces, softened
2/3 cup currants
2 – 4 tablespoons milk
Additional sugar for topping
Combine the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. With your fingers, rub the butter into the dry mixture until crumbly. Stir in the currants and enough milk to produce a soft dough. Gather the dough to form a ball.
Lightly dust a flat work surface with flour. With a rolling pin or glass bottle, roll the dough into a disc about ½ inch thick (or 1/4 inch for mini stars). Cut the dough in two-inch rounds with a cup (or use a small star-shaped cookie cutter for the mini stars).
Brush off the excess flour and arrange the cookies an inch apart on a baking sheet. Sprinkle the cookies with sugar and bake at 400F until golden, 16 – 20 minutes (or about 9 minutes for mini stars).
~
NUTRITION ESTIMATE For 18 cookies, per cookie: 141 Cal (45% Fat); 7g Tot Fat; 18g Carb; 0g Fiber; 42mg Sodium; 19mg Cholesterol, Weight Watchers 3 pointsFor 60 cookies, per cookie: 42 Cal (45% Fat); 2g Tot Fat; 5g Carb; 0g Fiber; 12mg Sodium; 6mg Cholesterol, Weight Watchers 1 point
Tuesday, November 13, 2007
Triple Fudge Brownies
Triple Fudge Brownies(from Amy)
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1 chocolate cake mix in a box
1 pkg instant chocolate pudding mix
1 12oz pkg chocolate chips
2 cups Milk
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Set oven @ 350 degrees. Whisk milk and pudding together. Add in chocolate cake mix (if you don't have a mega mixer like mine & are using a reg. whisk you may need to switch to a spoon as you continue to add cake) and stir until no lumps/clumps. Fold in chocolate chips. Pour into a greased sheet cake pan (15x10x1) and bake for 30 mins or until top springs back. Dust with powdered sugar and serve with ice cream (if you want to gild the lily, so to speak).
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1 chocolate cake mix in a box
1 pkg instant chocolate pudding mix
1 12oz pkg chocolate chips
2 cups Milk
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Set oven @ 350 degrees. Whisk milk and pudding together. Add in chocolate cake mix (if you don't have a mega mixer like mine & are using a reg. whisk you may need to switch to a spoon as you continue to add cake) and stir until no lumps/clumps. Fold in chocolate chips. Pour into a greased sheet cake pan (15x10x1) and bake for 30 mins or until top springs back. Dust with powdered sugar and serve with ice cream (if you want to gild the lily, so to speak).
Tuesday, September 11, 2007
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
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1 (16-ounce) package pound cake mix
3 eggs
2 T melted butter
4 tsp pumpkin pie spice
1 (8-ounce) package softened cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
1/2 tsp salt 1 cup nuts, chopped
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Preheat oven to 350 degrees In large bowl, combine cake mix, one egg, butter and 2 tsp pumpkin pie spice Stir until crumbly. Press into bottom of 15-x 10 inch jelly roll pan In a large mixing bowl, beat cream cheese until fluffy Gradually add in sweetened condensed milk, two eggs, pumpkin, remaining two tsp of pumpkin pie spice and salt. Mix well Pour over crust and sprinkle with nuts Bake at 350 degrees for 30 to 35 minutes or until set Chill and cut into bars Store in fridge Bars are best when thoroughly chilled
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1 (16-ounce) package pound cake mix
3 eggs
2 T melted butter
4 tsp pumpkin pie spice
1 (8-ounce) package softened cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
1/2 tsp salt 1 cup nuts, chopped
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Preheat oven to 350 degrees In large bowl, combine cake mix, one egg, butter and 2 tsp pumpkin pie spice Stir until crumbly. Press into bottom of 15-x 10 inch jelly roll pan In a large mixing bowl, beat cream cheese until fluffy Gradually add in sweetened condensed milk, two eggs, pumpkin, remaining two tsp of pumpkin pie spice and salt. Mix well Pour over crust and sprinkle with nuts Bake at 350 degrees for 30 to 35 minutes or until set Chill and cut into bars Store in fridge Bars are best when thoroughly chilled
Butterscotch Blondies
Butterscotch Blondies
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1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
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1.Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
2.Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
3.In small bowl, beat EAGLE BRAND®, remaining 2 eggs and vanilla. Pour evenly over chips.
4. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
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1 (18.25 ounce) package yellow cake mix with pudding
1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
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1.Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
2.Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
3.In small bowl, beat EAGLE BRAND®, remaining 2 eggs and vanilla. Pour evenly over chips.
4. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
Ultimate Maple Snickerdoddles
Ultimate Maple Snickerdoodles
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2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar
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1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
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2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar
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1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
Friday, July 13, 2007
Peanut Butter Cup Cookies
Peanut Butter Cup Cookies~
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
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Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Sunday, July 1, 2007
Miriam's Chuncky Chocolate Peanut Butter Cookies
Miriam's Chunky Chocolate Peanut Butter Cookies (from A Merry Heart)
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3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) chocolate candy bar, chopped
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Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in the chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.
Makes four dozen cookies.
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3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) chocolate candy bar, chopped
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Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in the chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.
Makes four dozen cookies.
Saturday, June 30, 2007
Best Ever Chocolate Chip Cookies
Best-Ever Chocolate Chip Cookies(from The Southern Living Cookbook)
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3/4 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon sal
t1 (12 ounce) package semisweet chocolate morsels (I have used white chocolate chips, Milk chocolate chips, peanut butter chips, butterscotch chips, and M&M's or a combination of several)~
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in chocolate morsels. (or whatever chips you want to use) Drop dough by heaping teaspoons (I use an old measuring cup that was in a set used to measure coffee and it makes them all the perfect size.) onto ungreased cookie sheets(I use a stone and like the results better). Bake at 375 degrees for 9-11 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.Yield: about 6 1/2 dozen
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This is the recipe I like best right now for cookies.
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3/4 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon sal
t1 (12 ounce) package semisweet chocolate morsels (I have used white chocolate chips, Milk chocolate chips, peanut butter chips, butterscotch chips, and M&M's or a combination of several)~
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in chocolate morsels. (or whatever chips you want to use) Drop dough by heaping teaspoons (I use an old measuring cup that was in a set used to measure coffee and it makes them all the perfect size.) onto ungreased cookie sheets(I use a stone and like the results better). Bake at 375 degrees for 9-11 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.Yield: about 6 1/2 dozen
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This is the recipe I like best right now for cookies.
Red,White, and Blue Cookies
Red, White, and Blue Cookies(from Betty Crocker)~
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups all-purpose flour
2 tablespoons red colored sugar
s2 tablespoons blue colored sugars~
1.Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2.Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3.Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.4.Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Thursday, June 28, 2007
Cinnamon Cookies
Cinnamon Cookies
Makes 48 servings
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1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
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In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350° for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.
Makes 48 servings
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1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
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In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350° for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.
Casserole Cookies
Casserole Cookies
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1/2 lb almond bark
1 cup Rice Krispies
2 cups mini marshmallows
1 cup peanuts
1/2 cup peanut butter
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Melt almond bark in a casserole dish in oven at 200 for about 10 minutes. Remove and add remaining ingredients,mix well and drop by teaspoons onto waxed paper. Cool until firm and ENJOY!
*This is old recipe-I would melt almond bark in microwave for 30 second intervals until soft and melted.
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1/2 lb almond bark
1 cup Rice Krispies
2 cups mini marshmallows
1 cup peanuts
1/2 cup peanut butter
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Melt almond bark in a casserole dish in oven at 200 for about 10 minutes. Remove and add remaining ingredients,mix well and drop by teaspoons onto waxed paper. Cool until firm and ENJOY!
*This is old recipe-I would melt almond bark in microwave for 30 second intervals until soft and melted.
Skor Cookies
Skor Cookies Recipe
Makes 48 Cookies
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups skor toffee pieces (10 oz)
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Heat oven to 350. Lightly grease baking sheet. Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended. Add eggs, beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits. Drop by rounded teaspoons onto cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack. Cool completely.
Makes 48 Cookies
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups skor toffee pieces (10 oz)
~
Heat oven to 350. Lightly grease baking sheet. Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended. Add eggs, beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits. Drop by rounded teaspoons onto cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack. Cool completely.
Pink Cookies
Pink Cookies Recipe
Makes 30 cookies
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1 (18 1/4 ounce) package strawberry cake mix
1/3 cup vegetable oil
2 eggs, slightly beaten
1/4 cup water
1 cup semisweet chocolate chunks
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Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
Fold in the chocolate chunks.
Drop by spoonfuls onto a ungreased cookie sheet.
Bake at 350.
\Note: You can use any kind of cake mix with this recipe.
Makes 30 cookies
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1 (18 1/4 ounce) package strawberry cake mix
1/3 cup vegetable oil
2 eggs, slightly beaten
1/4 cup water
1 cup semisweet chocolate chunks
~
Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
Fold in the chocolate chunks.
Drop by spoonfuls onto a ungreased cookie sheet.
Bake at 350.
\Note: You can use any kind of cake mix with this recipe.
Instant Cookies
Instant Cookies
Makes 8-12 cookies
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1 package instant pudding mix, any flavor
3/4 cup Bisquick baking mix
1 egg
1/4 cup corn oil
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Mix all ingredients in a bowl. Drop by teaspoonful on ungreased cookie sheet. Flatten slightly with fingers or fork. Bake 7 to 8 minutes at 375° F. May use nuts or colored sugar before baking.
Makes 8-12 cookies
~
1 package instant pudding mix, any flavor
3/4 cup Bisquick baking mix
1 egg
1/4 cup corn oil
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Mix all ingredients in a bowl. Drop by teaspoonful on ungreased cookie sheet. Flatten slightly with fingers or fork. Bake 7 to 8 minutes at 375° F. May use nuts or colored sugar before baking.
Butterfinger Cookies
Butterfinger Cookies
Makes 4 dozen
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1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar, firmly packed
2 large egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2 1/8 ounce) butterfinger candy bars, chopped
~
Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack.
Cool completely.
Makes 4 dozen
~
1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar, firmly packed
2 large egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 (2 1/8 ounce) butterfinger candy bars, chopped
~
Preheat oven to 350°F degrees. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2-inch balls and place on a baking sheet. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown. Do not over bake! Let sit on cookie sheet for a few minutes, before transferring to a wire rack.
Cool completely.
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