Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
1 12 ounce bag semisweet chocolate chips or chunks, or half chips and half chopped nuts (about 2 cups)
Evenly position 2 racks in the middle of the over and preheat over to 375 degrees.
Put the butter in a microwave safe bowl, cover, and microwave on medium power until melted. Or melt butter in a small saucepan. Cool slightly. Whisk the sugars, eggs, butter, and vanilla in a large bowl until smooth.
Whisk the flour, baking soda, and salt in a small bowl. Stir the dry ingredients into the wet ingredients with a wood spoon, taking care not to over mix. Stir in the chocolate chips or chunks and nuts, if using.
Line 2 baking sheets with parchment paper. Scoop heaping tablespoons of the dough onto the prepared baking sheets. Wet hands slightly and roll the dough into balls. Space the balls about 2 inches apart on the pans. Bake until the cookies are golden but still soft in the center, 12 to 16 minutes depending on how chewy or crunchy you like your cookies. Immediately transfer cookies with a spatula to a rack to cool.
Put brownies or cookies in tightly sealed containers after they’ve cooled completely. Keep a piece of bread in the container if you’re storing soft cookies;; it keeps them moist and chewy.
Note: You can also freeze these to make ahead: Put the sheet with the raw balls of dough into the freezer for an hour. Then transfer the balls to plastic bags and freeze for up to 2 months, baking them straight from the freezer (in the over or toaster oven) whenever you want them. If you have one baking sheet, let it cool completely between batches.
Zucchini Brownies
1/2 cup light tasting olive oil {or canola oil}
1/2 cup dark chocolate chips
2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
1 cup grated, rung out zucchini
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour
glaze
1/4 cup butter
2 tablespoons unsweetened cocoa powder
1/4 cup dark chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray and set aside.
In medium saucepan, melt oil, chocolate chips, and cocoa together over medium low heat. Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.
Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.
Cereal Energy Bars
2-1/2 cups crisp rice cereal
2 cups old-fashioned oats
1/4 cup toasted wheat germ
1 cup corn syrup
1 cup peanut butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well. Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.
I melted a bag of chocolate chips and a bag of butterscotch chips in the microwave and frosted the bars. Everyone thought they were great.
Monster Bars
1/2 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
1 1/2 c. peanut butter
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oatmeal
1 1/2 c. chocolate chips
1 1/2 c. mini M & M’s
Preheat oven to 350ยบ F.
Cream the butter and sugars together. Add eggs and peanut butter and mix. Stir in vanilla, baking soda and oatmeal. Stir in chocolate chips and M & M’s. Put in lightly greased 10x15 pan. Bake for 25 minutes. Do NOT over bake!
Peppermint Meringue
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed
In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool. Store in an airtight container. Yield: 3 dozen.
Chocolate Meringue Cookies
3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar1 tablespoon unsweetened
cocoa powder
1/3 cup semisweet chocolate chips
Preheat oven to 300 degrees F (150 degrees C). Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
Dipped Gingersnaps
2 cups sugar
1-1/2 cups canola oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening
In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set.
Oh Henry Bars
Mix:
4 cups oatmeal
1 cup brown sugar
Add:
2/3 cup melted butter
1/2 cup white syrup
3 teaspoon vanilla
Pat into 9 by 13 inch pan. Bake 12 minutes at 350 degrees. Let cool. Spread on chocolate chips mixed with peanut butter.
Chocolate Cookies
1 cup white sugar
1 egg
1/2 teaspoon baking soda
1/2 cup cocoa
vanilla
1/2 cup shortening
1 1/2 cup flour
1/2 teaspoon salt
3/4 cup buttermilk
Combine sugar and shortening; add and blend in egg, salt, flour, cocoa, buttermilk, and vanilla. Bake at 350 degrees for 10 minutes. Frost while hot.
Waffle Cookies
4 squares chocolate
1 cup margarine
4 eggs
1 1/2 cups sugar
2 cups flour
2 teaspoons vanilla
Melt chocolate and margarine together and cool slightly. Beat eggs, add flour, sugar, and vanilla. Add chocolate mixture to this. Chill dough for 1 hour. Drop by teaspoons on medium temperature waffle iron (one in each section). Be sure waffle iron is hot before starting to cook. Bake 1/2 minute. 4 dozen cookies.
No Bake Cookies
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
1 teaspoon vanilla
1/2 cup peanut butter
2 cups oatmeal (quick cook)
1 cup coconut
1 pinch of salt
Cook sugar, cocoa, milk, and butter at medium until boiling. Remove from heat, then add remaining ingredients. Drop by spoonful on wax paper.
Cream-Filled Chocolate Sandwich Cookies
1 package chocolate cake mix
1/2 cup margarine, melted
1 egg, slightly beaten
2 cups powdered sugar
1/4 cup shortening
1/2 teaspoon vanilla
1 egg white
Heat oven to 350 degrees. In large bowl, combine cake mix, melted margarine and egg; mix well. Firmly shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake 9 to 13 minutes. In small bowl, combine 1/2 cup of powdered sugar, shortening, vanilla, and egg white; blend well. Add remaining powdered sugar; beat until smooth and creamy. Spread heaping teaspoon of filling between 2 cookies.
Golden Graham Bars
8 cups Golden Grahams cereal (one 13 ounce box)
1 1/2 cups milk chocolate chips
6 miniature marshmallows (one 10 ounce bag)
5 tablespoons butter or margarine
1 teaspoon vanilla
1/4 cup light corn syrup, optional
Melt 5 cups marshmallows (save 1 cup for later), milk chocolate chips, butter, and corn syrup in 3 quart saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter rectangular pan, 13x9x2. Pour Golden Grahams cereal into a large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining marshmallows. Press mixture into pan. Cool at least 1 hour or until firm. Cut into 24 bars. Store loosely covered at room temperature.
Peanut Butter Swirl Bars
1/2 cup crunchy peanut butter
3/4 cup white sugar
1/3 cup softened butter
3/4 cup brown sugar
2 eggs
2 teaspoon vanilla
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips
Combine all ingredients, except chocolate chips. Spread into a 9x13 pan. Sprinkle with chocolate chips. Bake 5 minutes at 350 degrees. Remove from oven; run knife through to marble. Return to oven and bake 25 minutes more.
Carrot Bars
Sift together:
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
Add 3/4 cup of vegetable oil and 2 eggs, then 1 1/2 cups of grated carrots.
Bake in a 9 by 13 pan at 350 degrees.
Dump Bars
2 cups sugar
1 3/4 cups flour
1 teaspoon salt
1 cup oil
1 teaspoon vanilla
1/2 cup cocoa
1 cup chocolate chips
4 eggs
“Dump” all ingredients except chocolate chips together in a bowl. Mix with a spoon until moistened. Spread in a greased 9x13 pan. Sprinkle chocolate chips on top. Do not stir. Bake in 350 degree oven for 30 minutes.
Corn Flake Bars
2 cups corn syrup
2 cups brown sugar
2 cups super crunchy peanut butter
1 (13 ounce) box corn flakes
Mix syrup and brown sugar and bring to a boil. Add peanut butter. Pour mixture over corn flakes. Pat into a jellyroll pan.
Chocolate Chip Bars
2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1 cup nut meats (optional)
1 cup butter or oleo
2 cup brown sugar
2 eggs
2 teaspoon vanilla
1 package (12 ounce) chocolate chips
Mix everything together. Spread in a greased 12x16 pan. Bake at 350 degrees, 20 to 25 minutes.
Banana Bars
1 cup margarine
1 1/2 cups sugar
2 eggs
3/4 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
2 bananas, mashed
Frosting:
1/2 package powdered sugar
1/4 cup milk
1 teaspoon vanilla
1/2 cup margarine
Beat margarine and sugar until creamy. Gradually add eggs, buttermilk, and vanilla. Blend in flour, soda, and bananas. Grease a 9x13 pan. Bake at 350 degrees for 30 minutes.
Mound Bars
2 cups graham crackers, crushed
1/4 cup sugar
1/2 cup melted butter
1 can sweetened condensed milk
7 ounce coconut
16 ounce chocolate chips
1 tablespoon peanut butterCombine first 3 bar ingredients and spread in 9x13 pan. Bake at 350 degrees for 10 minutes.. Mix coconut and milk together and spread on top. Bake 15 minutes. Melt chocolate chips and 1 tablespoon peanut butter. Spread over cool bars.
Oh Henry Bars
Mix:
4 cups oatmeal
1 cup brown sugar
Add:
2/3 cup melted butter
1/2 cup white syrup
3 teaspoon vanilla
Pat into 9 by 13 inch pan. Bake 12 minutes at 350 degrees. Let cool. Spread on chocolate chips mixed with peanut butter.
Chocolate Cookies
1 cup white sugar
1 egg
1/2 teaspoon baking soda
1/2 cup cocoa
vanilla
1/2 cup shortening
1 1/2 cup flour
1/2 teaspoon salt
3/4 cup buttermilk
Combine sugar and shortening; add and blend in egg, salt, flour, cocoa, buttermilk, and vanilla. Bake at 350 degrees for 10 minutes. Frost while hot.
Waffle Cookies
4 squares chocolate
1 cup margarine
4 eggs
1 1/2 cups sugar
2 cups flour
2 teaspoons vanilla
Melt chocolate and margarine together and cool slightly. Beat eggs, add flour, sugar, and vanilla. Add chocolate mixture to this. Chill dough for 1 hour. Drop by teaspoons on medium temperature waffle iron (one in each section). Be sure waffle iron is hot before starting to cook. Bake 1/2 minute. 4 dozen cookies.
No Bake Cookies
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
1 teaspoon vanilla
1/2 cup peanut butter
2 cups oatmeal (quick cook)
1 cup coconut
1 pinch of salt
Cook sugar, cocoa, milk, and butter at medium until boiling. Remove from heat, then add remaining ingredients. Drop by spoonful on wax paper.
Cream-Filled Chocolate Sandwich Cookies
1 package chocolate cake mix
1/2 cup margarine, melted
1 egg, slightly beaten
2 cups powdered sugar
1/4 cup shortening
1/2 teaspoon vanilla
1 egg white
Heat oven to 350 degrees. In large bowl, combine cake mix, melted margarine and egg; mix well. Firmly shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake 9 to 13 minutes. In small bowl, combine 1/2 cup of powdered sugar, shortening, vanilla, and egg white; blend well. Add remaining powdered sugar; beat until smooth and creamy. Spread heaping teaspoon of filling between 2 cookies.
Golden Graham Bars
8 cups Golden Grahams cereal (one 13 ounce box)
1 1/2 cups milk chocolate chips
6 miniature marshmallows (one 10 ounce bag)
5 tablespoons butter or margarine
1 teaspoon vanilla
1/4 cup light corn syrup, optional
Melt 5 cups marshmallows (save 1 cup for later), milk chocolate chips, butter, and corn syrup in 3 quart saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter rectangular pan, 13x9x2. Pour Golden Grahams cereal into a large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining marshmallows. Press mixture into pan. Cool at least 1 hour or until firm. Cut into 24 bars. Store loosely covered at room temperature.
Peanut Butter Swirl Bars
1/2 cup crunchy peanut butter
3/4 cup white sugar
1/3 cup softened butter
3/4 cup brown sugar
2 eggs
2 teaspoon vanilla
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips
Combine all ingredients, except chocolate chips. Spread into a 9x13 pan. Sprinkle with chocolate chips. Bake 5 minutes at 350 degrees. Remove from oven; run knife through to marble. Return to oven and bake 25 minutes more.
Carrot Bars
Sift together:
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
Add 3/4 cup of vegetable oil and 2 eggs, then 1 1/2 cups of grated carrots.
Bake in a 9 by 13 pan at 350 degrees.
Dump Bars
2 cups sugar
1 3/4 cups flour
1 teaspoon salt
1 cup oil
1 teaspoon vanilla
1/2 cup cocoa
1 cup chocolate chips
4 eggs
“Dump” all ingredients except chocolate chips together in a bowl. Mix with a spoon until moistened. Spread in a greased 9x13 pan. Sprinkle chocolate chips on top. Do not stir. Bake in 350 degree oven for 30 minutes.
Corn Flake Bars
2 cups corn syrup
2 cups brown sugar
2 cups super crunchy peanut butter
1 (13 ounce) box corn flakes
Mix syrup and brown sugar and bring to a boil. Add peanut butter. Pour mixture over corn flakes. Pat into a jellyroll pan.
Chocolate Chip Bars
2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1 cup nut meats (optional)
1 cup butter or oleo
2 cup brown sugar
2 eggs
2 teaspoon vanilla
1 package (12 ounce) chocolate chips
Mix everything together. Spread in a greased 12x16 pan. Bake at 350 degrees, 20 to 25 minutes.
Banana Bars
1 cup margarine
1 1/2 cups sugar
2 eggs
3/4 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
2 bananas, mashed
Frosting:
1/2 package powdered sugar
1/4 cup milk
1 teaspoon vanilla
1/2 cup margarine
Beat margarine and sugar until creamy. Gradually add eggs, buttermilk, and vanilla. Blend in flour, soda, and bananas. Grease a 9x13 pan. Bake at 350 degrees for 30 minutes.
Mound Bars
2 cups graham crackers, crushed
1/4 cup sugar
1/2 cup melted butter
1 can sweetened condensed milk
7 ounce coconut
16 ounce chocolate chips
1 tablespoon peanut butterCombine first 3 bar ingredients and spread in 9x13 pan. Bake at 350 degrees for 10 minutes.. Mix coconut and milk together and spread on top. Bake 15 minutes. Melt chocolate chips and 1 tablespoon peanut butter. Spread over cool bars.
Pepperkarkor Cookies
2 ½ cup flour
2 teaspoon soda
3 teaspoon cinnamon
2 teaspoon ginger
1 teaspoon cloves
1 cup softened butter
1 cup sugar
½ cup brown sugar
1 tablespoon molasses
1 egg
Cream butter, sugars and molasses together. Add the egg and beat until light and fluffy. Add the dry ingredients and blend. Chill if desired. On a floured board, roll ¼ at a time to 1/8 inch. Cut into shapes and bake at 400 degrees 5 to 8 minutes.
Rudolph Treats
12 miniature pretzels, halved
12 fun-size Almond Joy candy bars
12 miniature marshmallows, halved
Black decorating gel
12 red M andM's miniature baking bits
12 red M andM's miniature baking bits
Insert an end from two pretzel halves into each candy bar to form antlers. Gently press the cut side of two marshmallow halves onto each candy bar for eyes; dot with decorating gel. For nose, attach an M and M to the top of each candy with decorating gel. Store in an airtight container.
Mint Cookies
Melt almond bark and add desired amount of mint flavoring. Dip vanilla wafers into melted bark.
