Soft Chocolate Cookies

1 cup butter or margarine, softened


1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup baking cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

confectioners' sugar

Directions

1.In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

Chocolate Crunch Cookies

1 1/2 cups butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups oats

2 cups Rice Krispies cereal

1 1/2 cups chocolate chips

1/2 cup pecans

1. preheat oven to 350

2. mix together butter, sugars, eggs and vanilla in a large bowl until well blended

3. add flour, baking powder, baking soda, salt, oats, Rice Krispies, chocolate chips, and pecans and stir together

4. drop batter on baking sheets in large mounds of about 3 tbsp, 3 inches apart, and flatten with hand. Bake for 8 to 9 minutes or until pale gold.

Snicker Doodles

cream together:
1 cup shortening (I use half butter)
1 1/2 cups sugar

Add:
2 eggs and beat until light and fluffy

Stir in:
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 3/4 cups flour.

Rolls into balls the size of walnuts

Mix 2 T. cinnamon and 4 T. sugar in a small bowl.
Roll cookie balls in the cinnamon sugar mixture and place on cookie sheet.

Bake at 400 for 8 minutes

Easy Cookies

1 box any flavor cake mix

1/2 cup oil

2 eggs

Place cake mix, oil and eggs in mixing bowl. Mix until well blended. You can use an electric mixer but a wooden spoon does the trick too.

Drop by rounded teaspoon onto a greased cookie sheet. (cookie scoops and parchment paper save time and cleanup)

Bake in a preheated 350 degree oven for 8-10 minutes.

Cool 3 minutes on cookie sheet then transfer to cooling rack to cool completely.

The cookies are puffed and full when they first come out of the oven. While cooling they will flaten a bit.


Makes about 3 dozen single cookies

No bake cookies... another version

1 c. Brown Sugar

1 c. Sugar

1/2 c. Milk

1/2 c. Margarine

1 c. Chocolate Chips

3 Tbsp. Creamy Peanut Butter

3 c. Oatmeal

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* Boil sugars, milk, & margarine. * Add oatmeal, chocolate chips, and peanut butter. * Spoon onto greased cookie sheet or waxed paper and let stand until firm. * Refrigerate.

No Bake Cookies

Ingredients


1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 tablespoons unsweetened cocoa powder

1/2 cup crunchy peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract

Directions

1.In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Chocolate Chip Cookies

1/2 cup of butter


1/2 cup of shortening

1 cup of sugar

1 cup of brown sugar

Mix like crazy - whip up good... 3-5 min, then add

2 eggs

4 teaspoons of vanilla
again mix very well

1 cup of flour mixed with

1 tsp of baking soda

1 tsp salt (I used about 3/4 t of sea salt)

Add flour mixture to top mixture then add 2 more cup of flour (I added a bit extra flour).

Add as much chocolate chips as you want I also added mini m&ms

Bake 375' for 8 minutes.

Pumpkin cookies

Ingredients


1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups (12-ounce bag) milk chocolate chips, not semisweet

Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a 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 1 at a time, then mix in the vanilla and pumpkin puree. 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 chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

No Bake Chocolate Cookies

2 cups sugar
1/4 c. margarine
1/2 cup milk
3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper. Cool until firm.

NEIMAN MARCUS Cookies

1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal (pulse oatmeal in a blender to make it flour like)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
1 - 4 ounces Hershey bar, grated
3 cups chopped nuts ( I often leave out )

Cream the butter and sugars; add eggs and vanilla and mix well. In another bowl, mix the flour, oatmeal, salt, baking powder and baking soda. Slowly add dry ingredients to the butter mixture and mix well. Stir in the chocolate chips, grated chocolate and nuts. I used a rounded tablespoon of dough for each cookie. Roll each cookie into a ball and place on a cookie sheet about 2 inches apart. These cookies do spread out, so don't crowd them. Bake at 375 degrees for about 9-10 minutes. As soon as they began turning golden around the edges, I removed them from the oven and let them set on the cookie sheet about 30 seconds before removing to cooling racks. They stayed nice and chewy down to the last cookie!

Gingerbread Cookies

1/2 c. butter

1/2 c. sugar

1/2 c. molasses

1 egg yolk

2 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.

Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!


Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate your heart out.
 

Glacé Icing

1lb powdered sugar (about 3 3/4 C)

6T C whole milk (low-fat actually works, but use whole if you can)

6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)

1 t extract

With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing you can just make it thicker with more powdered sugar

Chewy Chocolate Chip Oatmeal Cookies

Ingredients:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour 1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

No Bake Cornflake Cookies

I always love these when ever I go to any potlucks... but I had never made them - so I did today!

1 cup Karo syrup
1 cup sugar
1/2 tsp. vanilla extract
1 1/2 cup peanut butter
8 cups cornflakes
Combine sugar and syrup in sauce pan. Boil for one minute, then add vanilla and peanut butter. Place cornflakes in a large bowl. Add peanut butter mixture. Press into a buttered pan. Cut while still warm. -Or you can make cookies and place on wax paper.... YUM YUM!

GINGER SPARKLES

3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsps. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
sugar for rolling in

Cream shortening and sugar. Add egg and molasses. Blend dry ingredients together and add gradually stirring well. Roll in walnut size balls and roll in white sugar.(don't forget this step).Place on lightly sprayed cookie sheet (Don't flatten).They will spread. Bake 350 degrees till crackled and light brown 7-8 min. May look soft in middle but will cook more when taken out.