Category: Cookies

Cookie Recipes

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Cookies Desserts Recipes with Pictures

Chocolate Molasses Cookies

I got this recipe for chocolate molasses cookies from my co-worker Val Lochner.  She submitted the following comments about this recipe:

“The recipe came from my aunt, Leola Velo, who with husband Eddie raised 9 children, and tens upon thousands of turkeys on their farm in western Minnesota.  She was a volunteer extraordinaire in her church and community and any recipe from her was guaranteed to be good.”

1 C. sugar
3/4 C. shortening (Crisco)
1 egg
2 1/3 C. flour
1/4 C. molasses
1/4 C. chocolate syrup
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. ground cloves
1/2 tsp. salt

  1. Cream sugar and shortening, add egg.
  2. Add molasses and chocolate syrup.
  3. Sift dry ingredients together and add to mixture.
  4. Roll into balls the size of a walnut and place on cookie sheet.
  5. Dip the bottom of a glass in sugar and press down on each cookie.
  6. Bake at 350 degrees.
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Cookies Desserts Recipes with Pictures

Jumbo Chocolate Chip Cookies

1 1/3 C. butter (2 2/3 sticks), cold
1 1/3 C. brown sugar, packed
1 C. granulated sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
2 eggs
1/3 C. graham flour or whole wheat flour
3 C. white flour
1 1/2 tsp. baking soda
24 oz. Nestle’s Semi-Sweet Morsels

Cut cold butter into 1/4 tsp. cubes.

By hand or with mixer, cream together the butter, brown sugar, sugar, salt and vanilla.

When the mixture is uniform, mix (low speed) the eggs, graham flour, flour, and baking soda.  Beat (medium speed) until well mixed.  Expect the dough to be stiff.

By hand, stir in the chips.  You may need to work the dough with your fingers to distribute the chocolate chips evenly.

Pinch off dough in pieces the size of large eggs and form into 24 balls.  (If you prefer, divide dough in half, half again, and half once more.  Divide each of the eight portions into three large balls.) Pat the balls to flatten them to about 3/4 in. thick.  Straighten the sides to make disks 2 1/2 in. in diameter. Chill a minimum of 2 1/2 hours.  You may leave the dough covered in the refrigerator for several days.

Preheat oven to 400º F.  As the oven heats, place 6 disks in the wells of an ungreased muffin-top pan. Let them warm up outside the refrigerator for ten minutes or so before baking.

On the second-to-top oven rack, bake one tray at a time for 10-12 minutes. The edges should be golden and the center 2″ of each cookie should still be light.

Cool 15 minutes in pan. Twist each cookie in place to loosen it, and slide it onto a wire cooling rack.

Make 24 jumbo cookies.

Categories
Cookies Desserts Recipes with Pictures

Malted Milk Ball Cookies

This recipe was submitted to the Better Homes and Gardens magazine by Marilyn Schmid. My kids loved to “help” make these by smashing up the Whoppers!

Malted Milk Ball Cookies

3/4 C. butter, softened
1 1/4 C. packed brown sugar
1 C. granulated sugar
1 1/2 tsp. baking soda
1/2 salt
3 eggs
1/4 C. cooking oil
1 1/2 tsp. vanilla
3 1/2 C. all-purpose flour
1 1/2 C. whole bran cereal
3 C. malted milk balls, crushed (12 ounces)

  1. Preheat oven to 375 degrees F. In a 4-quart mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds.
  2. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally.
  3. Beat in eggs, oil, and vanilla.
  4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cereal.
  5. Reserve 1/2 cup crushed malted milk ball candies to sprinkle on top. Stir remaining candies into dough. (Sharon’s note: I didn’t do this- I just put everything into the bowl)
  6. Shape dough in 1 1/2 inch balls. (Sharon’s note: I used a scoop)
  7. Place balls 2 inches apart on ungreased cookie sheet. (Sharon’s note: I had to place them 3 inches apart or they’d run together)
  8. Bake for 8 to 10 minutes or until golden.
  9. Place cookie sheet on wire rack. Immediately sprinkle tops of warm cookies with reserved crushed candies.
  10. Cool on cookie sheet for 2 minutes. Transfer to wire rack. Cool completely.

Makes about 60 cookies.

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Cookies Desserts Recipes with Pictures

Krumkake

I got this recipe from Jean, a friend of mine at work. She brought these in to honor Syttende Mai, Norweigan Constitution Day (May 17). I asked her to write a little bit about the recipe and posted her comments below:

“This is grandma’s recipe for Krumkake. It is a Norwegian treat made mostly at Christmas and for Syttende Mai (May 17), which is Norway’s Constitution Day. I keep the cookies stored in a shoe box or larger cardboard box, not in Tupperware. Cookies go soggy in humidity. The old-fashioned Krumkake griddles are used on the burner of an electric stove. New-fangled griddles are electric and make two cookies at a time, but aren’t nearly as good. Check grandma’s cupboard for her old griddle. It might be discolored from use, but will work well. No need to grease the griddle as previous use has seasoned it. Enjoy! “

Krumkake Krumkake

1/2 C. butter (1 stick)
1 C. sugar
2 eggs
1 C. milk
1 C. flour (maybe more if batter is thin)
2 tsp. vanilla

Cream butter and sugar and then add vanilla. Beat eggs with milk. Alternately add egg mixture and flour mixture to butter/sugar. May be done with an electric mixer.

Heat Krumkake griddle to medium heat. Put about a generous tablespoon of batter on griddle. Close lid and cook for about 1 minute. Flip griddle and cook another 30 seconds. Cookie should be thin and barely starting to brown. Quickly remove from griddle with a knife and roll cookie around a shaping cone or wooden spoon handle. Remove when crisp. Eat as is or pipe whipped cream into cookie. Yum!

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Cookies Desserts Recipes with Pictures

Peanut Butter and Chocolate Chip Cookies

This recipe is the original Nestlé Toll House chocolate chip cookie recipe with peanut butter and chocolate chips. They were excellent!

Peanut Butter and Chocolate Chip Cookies

2 1/4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. butter or margarine (softened)
3/4 C. sugar
3/4 C. packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 pkg. (11 oz.) Nestlé Toll House peanut butter & chocolate chips
1 C. chopped nuts (I didn’t use these)

Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

VARIATION
Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack.

Categories
Cookies Desserts

Pumpkin Spice White Chocolate Chunk Cookies

1 C. sugar
1 C. brown sugar
1 1/4 C. butter/margarine
2/3 C. honey
2 C. canned pumpkin
4 tsp. vanilla extract
2 large eggs
4 C. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 C. white chocolate chunks or chips
Pecan halves (optional)

  1. Preheat oven to 350 degrees and coat cookie sheet with cooking spray.
  2. In a mixing bowl, beat sugar, brown sugar, margarine and honey until light and fluffy.
  3. Add pumpkin, vanilla and egg; beat until blended.
  4. In separate bowl, stir flour, baking powder, baking soda, cinnamon and salt to blend.
  5. Add flour mix all at once to pumpkin mixture, and beat on low until blended (scraping sides of bowl midway).
  6. Stir in chocolate chunks or chips.
  7. Drop by rounded tablespoon onto prepared cookie sheet. Press pecan half in the center of each cookie or flatten each cookie slightly with your fingers (it will be a little sticky).

Bake 11 to 12 minutes. Remove cookies from sheet and cool on wire rack.Makes 5 dozen cookies

Categories
Cookies Desserts Recipes with Pictures

Award Winning Soft Chocolate Chip Cookies

My wife, Liza, made these cookies one afternoon. They were exactly what the title says “Award Winning”. They’re even chewy and delicious a day or so later. She got the recipe from the All Recipes website.

Award Winning Soft Chocolate Chip Cookies

4 1/2 C. all-purpose flour
2 tsp. baking soda
2 C. butter, softened
1 1/2 C. packed brown sugar
1/2 C. white sugar
2 (3.4 ounce) pkgs. instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 C. semisweet chocolate chips
2 C. 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.

Categories
Cookbook Cookies Desserts

Refrigerator Cookies

This was a specialty of Paul’s grandma, Angeline Abney. He makes them every Christmas and makes sure his wife, Ellen, eats one – even though she doesn’t like nuts.

1/2 C. butter or margarine
1 C. brown sugar
1 egg
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 C. nuts, chopped
1 tsp. vanilla

Preheat oven to 400º. Cream butter or margarine and sugar. Stir in egg and dry ingredients. Add nuts and vanilla and stir until well blended. Form dough into log, wrap tightly in waxed paper, and refrigerate for several hours. Slice log into 1/2″ slices and place on ungreased cookie sheet. Bake 10 minutes.

Categories
Cookbook Cookies Desserts

Oatmeal Raisin Cookies

1 C. margarine or butter
3/4 C. white sugar
1 C. brown sugar
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
2 eggs
1 tsp. vanilla
2 C. oatmeal
1 2/3 C. raisins

Combine margarine or butter and sugars. Beat until fluffy. Add eggs and vanilla; mix well. Combine dry ingredients, except oatmeal; stir in sugar mixture. Fold in oatmeal and raisins. You may add chocolate chips, coconut, nuts, etc., to the basic cookie mix.

Categories
Cookbook Cookies Desserts

No Bake Cookies

2 C. sugar
3 T. cocoa
1/4 tsp. salt
1/2 lb. butter
1/2 C. milk
1/2 C. crunchy peanut butter
3 C. oatmeal, uncooked
1 tsp. vanilla

Mix sugar, cocoa, salt, butter and milk in a pan and boil 1 minute. Stir in peanut butter, oatmeal and vanilla. Stir until well blended, then drop by spoonfuls on waxed paper. Let set until firm.