Category: Desserts

My mom made these cookies growing up.  I haven’t had them for years and finally asked her for the recipe.  It’s funny how the taste of a simple cookie can take you back to your childhood.  Good stuff!

1/2 C. white sugar
1/2 C. brown sugar
1 C. shortening
1 egg
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Shape dough into balls, dip in sugar and place on baking sheet.

Bake 12 minutes @ 350 degrees

My sister in-law’s grandmother (Sweet Betty) makes these incredible M&M cookies.  Whenever there is a celebration at their house, these always seem to be on the kitchen counter.  They’re not hard and crunchy like so many M&M cookies — these are really light and soft.  It’s like eating a muffin top with M&M’s  They’re simply irresistible, and why wouldn’t they be, she been making them for over 30 years.

1 C. shortening
1 C. brown sugar
1/2 C. white sugar
2 eggs
2 tsp. vanilla
2 3/4 C. flour
1 1/2 tsp. baking soda
1 tsp. salt
Plain M & M’s

1. Cream shortening, sugars ,eggs, and vanilla.
2. Mix in dry ingredients and combine with creamed mixture.
3. Drop by teaspoonful on un-greased cookies sheet.
4. Flatten to no more than 2 inch diameter.
5. Decorate with 4 to 6 M&Ms per cookie.
6. Candies will crack after baking.
7. Bake at 375 degrees for 8 to l0 minutes.

Makes 2 to 4 dozen cookies depending on size of your teaspoonful.

Another recipe from the kitchen of our friend Margi Newkirk. Margi said she got this from some friends of theirs who were originally from Ireland. These cookies had an interesting twist in that they definitely pack a chocolate punch, but the hint of the coffee flavor finds it’s way through. At the time I couldn’t put my finger on the flavor, but seeing the recipe, it makes sense. The bottom of the pictured watermelon bowl was visible within no time. My kids were upset with their father. My stomach was in heaven!

1/2 C. butter
1/2 C. shortening
1 egg
1 1/2 C. sugar
1 tsp. instant coffee dissolved in 1/4 C. water
1 tsp. vanilla
1 ¼ C. flour
1/2 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. oatmeal
1 C. chocolate chips

Cream together butter, shortening, and sugar until very fluffy; add coffee mixture and vanilla. Stir dry ingredients together and beat into creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto baking sheet. Bake at 350 for 7-8 minutes. Don’t overbake!!

I discovered this recipe in Food Network Magazine (a Christmas gift that I LOVE!). I saw the picture one day and made these cookies the next. They are A-M-A-Z-I-N-G! As you’re mixing the dough you’ll probably think to yourself “There is no WAY I can possibly mix in any more ingredients,” but keep going. You’ll be tired but happy. Oh — and you may need to double the chocolaty topping and/or use more half and half. I found it a bit too thick to drizzle … more like “plop.”

2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 sticks butter, softened
1 C. granulated sugar
1 C. packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
2 C. quick-cooking oats
1 1/4 C. crispy rice cereal
1 C. milk chocolate chips
1 C. coarsely chopped pecans
1 C. miniature marshmallows

TOPPING:
1/2 C. milk chocolate chips
1/2 C. miniature marshmallows
2 1/2 tsp. half-and-half
Pinch of cayenne pepper
1/3 C. finely chopped pecans

1. Making the cookies: Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine the flour, baking powder and baking soda in a large bowl.  In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.  Beat in the eggs one at a time on medium speed, then beat in the vanilla.  Add the four mixture and beat on low speed until combined.
2. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
3. Making the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.  Remove from the heat. Stir in the pecans.  Drizzle the mixture over the cookies and let set, about 4 hours.

Long lost bbuffet contributor, Ellen, here.  A friend gave me the greatest gingerbread cookie recipe.  Rolls and cuts like a charm and tastes fantastic.

3 C. flour
1 C. light brown sugar
1/4 C. corn starch
1 1/2 T. orange rind
1 T. ginger
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 T. molasses
1 T. water
1 egg
1 C.  cold butter, cup into 1 inch pieces

Icing
2 cups powdered sugar
1/2tsp. vanilla
2 T.  milk (add additional milk to reach desired consistency)

1. Mix flour, sugar, cornstarch, orange rind, ginger, pumpkin pie spice, soda and salt in a large mixing bowl.
2. Whisk molasses, water and egg in a small bowl; set aside.
3. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
4. Pour molasses mixture over flour; beat with mixer until dough forms a ball.
5. Knead 2-3 times until smooth.
6. Divide in half; wrap in plastic wrap and chill for 2 hours.
7. Roll dough on lightly floured surface to 1/4 inch thickness.
8. Cut with cookie cutters, place on baking sheets.
9. Bake 11-13 minutes in 350 degree oven-cool on wire racks.
10. Decorate with icing.