Cookie Recipes
This is an quick and easy no bake cookie recipe. These chewy cookies are delicious. They also make for a great demonstration at school!
2 C. sugar
1/2 C. milk
3 C. quick oatmeal
1 tsp. vanilla
1/2 C. margarine
2 T. peanut butter
2 T. cocoa
Mix sugar, margarine, milk and peanut butter in large saucepan. Stir constantly over medium heat and bring to a boil. Mix oatmeal and cocoa together and stir into mixture. Stir until not shiny and add vanilla. Spoon onto waxed paper and let cool.
I got this from the back of a package of Craisins and was pleasantly surprised! (I tried it once with regular chocolate chips, but it wasn’t as good.)
2/3 C. butter or margarine, softened
2/3 C. brown sugar
2 large eggs
1 1/2 C. old-fashioned oats
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 – 6 oz. pkg. of Craisins
2/3 C. white chocolate chips
Makes about 2 1/2 dozen.
2 1/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. unsalted butter
3/4 C. sugar
3/4 C. brown sugar
1 tsp. vanilla
2 large eggs
2 C. chocolate chips
1/2 C. walnuts or pecans
1/2 C. golden raisins
1/2 C. coconut
Combine flour, baking soda and salt. Set aside. Cream butter, sugars and vanilla. Add eggs, one at a time. Beat well. Gradually beat in flour mixture. Stir in chips, nuts, raisins and coconut. Preheat oven to 375°. Measure 1 rounded tablespoon for each cookie. Bake 9 to 11 minutes. Leave on cookie sheet for 2 additional minutes. Cool on wire racks.
Makes 60 cookies.
1 1/4 C. flour
1/4 tsp. salt
1 C. sugar
1 tsp. vanilla
6 oz. chocolate chips
1/2 tsp. baking soda
1/2 C. margarine
1 egg
2 C. Rice Krispies
Cream sugar and margarine. Add eggs and vanilla. Mix in premixed dry ingredients. Add cereal and chips. Drop by tablespoonfuls onto cookie sheet. Bake at 350° for 12 minutes.
Makes about 3 1/2 dozen.
1 C. lard
1 C. margarine
1 1/2 C. white sugar
1 1/2 C. brown sugar
3 tsp. vanilla
4 1/2 C. flour
1 1/2 tsp. soda
3 eggs
1 C. nuts
1 – 12 oz. pkg. chocolate chips
Bake at 350° for 10 to 12 minutes.
2 C. margarine
2 C. sugar
2 C. brown sugar
4 eggs
2 C. peanut butter
4 tsp. baking soda
6 C. flour
Mix together baking soda and flour; set aside. Mix margarine and sugars, then add eggs and peanut butter. Mix wet and dry ingredients together. Make into balls and flatten with fork. Bake on ungreased cookie sheet for 10 minutes at 400°.
1/2 C. butter
1/2 C. peanut butter
1/2 C. sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
24 Reese’s Miniature Peanut Butter Cups, unwrapped
Place mini muffin paper liners in mini muffin cups. Heat oven to 375°. Mix all ingredients, except candy, and form into balls. Place balls in mini muffin tins. Bake for 8 to 10 minutes. Remove from oven and immediately press peanut butter cup into center. Let cool in tins until set.
Makes 24 cookies.
Plan ahead! Needs to chill. Big recipe, but can be halved.
3 C. butter-flavored Crisco
4 C. sugar
1 C. molasses (Cara recommends dark)
4 eggs
8 C. flour
2 T. + 2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
Cream Crisco and sugar. Add molasses and eggs. Mix well. Combine flour, soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate 1 to 2 hours. Shape 1/2 cupfuls of dough into balls. Roll in sugar. Place 4 at a time on a greased baking sheet. Bake at 350° for 18 to 20 minutes, or until edges are set.
Jane Sage shared her cookies with the Young family while we were at the North West Angle. The original recipe was in the Dunkerton United Methodist Church Cookbook. Mrs. Newman Mortenson was my mother’s aunt. The cookies are very good.
3/4 C. shortening
1 C. sugar
1/4 C. molasses
2 C. flour
1 tsp. cinnamon
1/2 tsp. ginger
1 egg
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. salt
Cream sugar and shortening. Add eggs and molasses. Sift dry ingredients and add to creamed mixture. Chill 1 hour. Form into 1″ balls and roll in sugar. Bake on greased cookie sheet at 375º for 8 to 10 minutes.
3/4 C. shortening
1 C. sugar
1 egg
1/3 C. molasses
2 C. flour
2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground cloves
2 tsp. ginger
Cream together shortening and sugar. Beat in egg and molasses. Combine dry ingredients and stir into creamed mixture. Make into balls the size of walnuts; roll in sugar and bake at 350º for 9 to 11 minutes.