1/2 c. melted butter cooled (browned for extra flavor)
2 eggs (I'ved used 1 egg + 1 yolk with good results)
1 1/2 tsp vanilla
1/2-3/4 c. chocolate chips (or other mix-ins)
1 box cake mix
Mix all ingredients together. Bake at 350 for 10-12 min.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Cake Mix Cookies
Chocolate Chip Cookies (melted butter)
taken from thebakerupstairs
12 tablespoons butter, melted and cooled (or brown the butter and add an ice cube when melted)
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoon vanilla
2 cups plus 2 tablespoons flour (or 1 3/4 c. flour and 1 c. quick oats)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (I just use 1 c.)
Preheat oven to 325. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. Divide dough into eighteen large balls. Pull each ball into two pieces using your hands. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top of the first half. Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on baking sheet for 5-10 minutes, then remove to cooling rack. Enjoy!
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoon vanilla
2 cups plus 2 tablespoons flour (or 1 3/4 c. flour and 1 c. quick oats)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (I just use 1 c.)
Preheat oven to 325. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. Divide dough into eighteen large balls. Pull each ball into two pieces using your hands. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top of the first half. Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on baking sheet for 5-10 minutes, then remove to cooling rack. Enjoy!
Zucchini Oatmeal Chocolate Chip Cookies
taken from cooking classy
1 1/2 c. flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 c. butter
1/2 c. sugar
1/3 c. brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 c. shredded zucchini (about 1 medium) I squeezed it out a bit
1 c. quick oats
3/4 c. pecans (optional)
1 2/3 c. chocolate chips (I just used 1 c.)
Preheat oven to 350. Mix flour, cinnamon, soda and salt and whisk together for 20 sec. Cream butter and sugars with mixer. Add egg and vanilla and mix until smooth. Add zucchini and with mixer on low, slowly add in flour mixture. Stir in oats, nuts and chips. Bake 11-12 min. on Silpat, lightly greased or parchment lined sheets
1 1/2 c. flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 c. butter
1/2 c. sugar
1/3 c. brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 c. shredded zucchini (about 1 medium) I squeezed it out a bit
1 c. quick oats
3/4 c. pecans (optional)
1 2/3 c. chocolate chips (I just used 1 c.)
Preheat oven to 350. Mix flour, cinnamon, soda and salt and whisk together for 20 sec. Cream butter and sugars with mixer. Add egg and vanilla and mix until smooth. Add zucchini and with mixer on low, slowly add in flour mixture. Stir in oats, nuts and chips. Bake 11-12 min. on Silpat, lightly greased or parchment lined sheets
Pumpkin Chocolate Chip Cookies
from melskitchencafe
- 1 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 1/2 cup oil
- 15-ounce can pumpkin
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups (12.5 ounces) flour (can use whole wheat or 1/2 and 1/2)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 c. chocolate chips
- Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again. Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined. Drop the cookie batter by heaping tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes.
Chocolate Brownie (black bean) Cookies
taken from elizasedibles
1 can black beans drained and rinsed well
2 T milk
1 1/2 T peanut butter
2 T olive oil
3 T whole wheat flour
1/4 c. cocoa powder
1/2 c. sugar
1 tsp baking powder
1 tsp vanilla
pinch cinnamon
pinch of salt
1/3 c. chocolate chips
Preheat oven to 375. Blend beans, milk, pb, oil until smooth (food processor or blender). Add rest of ingredients except chocolate chips and blend until smooth. Stir in chocolate chips. Drop by dollops on silpat or parchment paper. Bake for 10 min.
*Might be able to put these in a baking dish, bake for a little longer and they might turn out like brownies. ...might try that sometime.
1 can black beans drained and rinsed well
2 T milk
1 1/2 T peanut butter
2 T olive oil
3 T whole wheat flour
1/4 c. cocoa powder
1/2 c. sugar
1 tsp baking powder
1 tsp vanilla
pinch cinnamon
pinch of salt
1/3 c. chocolate chips
Preheat oven to 375. Blend beans, milk, pb, oil until smooth (food processor or blender). Add rest of ingredients except chocolate chips and blend until smooth. Stir in chocolate chips. Drop by dollops on silpat or parchment paper. Bake for 10 min.
*Might be able to put these in a baking dish, bake for a little longer and they might turn out like brownies. ...might try that sometime.
Whole Wheat Oatmeal Choc. Chip Cookies
adapted slightly from Mel's Kitchen Cafe
1 c. brown sugar
1 c. sugar
1 1/4 c. butter
3 eggs
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/2 tsp vanilla
1 1/4 tsp salt
2 1/2 c. wheat flour
2 1/2 c. quick oats
1 1/2-2 c. chocolate chips
Preheat oven to 350. Cream butter and sugar. Add eggs and vanilla. Stir in dry ingredients and then chocolate chips. Bake for 10 min. Makes 4 dozen.
1 c. brown sugar
1 c. sugar
1 1/4 c. butter
3 eggs
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/2 tsp vanilla
1 1/4 tsp salt
2 1/2 c. wheat flour
2 1/2 c. quick oats
1 1/2-2 c. chocolate chips
Preheat oven to 350. Cream butter and sugar. Add eggs and vanilla. Stir in dry ingredients and then chocolate chips. Bake for 10 min. Makes 4 dozen.
Mock Cookie Dough
taken from chocolate covered katie
1 can of garbanzo beans or white beans drained and rinsed well
1/8 tsp salt
1/8 tsp baking soda
2 tsp vanilla
3-4 T nut butter
1/3 c. brown sugar
3 T oats
2 T quick oats (opt.)
1/3 c. chocolate chips
milk (if needed)
Put all ingredients except quick oats and chocolate chips in food processor. Blend until smooth adding milk if necessary. Stir in the chocolate chips and quick oats. Put in container and store in fridge.
*Can add some cinnamon and raisins for an oatmeal raisin cookie dough
*Don't try and bake this. Just enjoy it off a spoon ;)
1 can of garbanzo beans or white beans drained and rinsed well
1/8 tsp salt
1/8 tsp baking soda
2 tsp vanilla
3-4 T nut butter
1/3 c. brown sugar
3 T oats
2 T quick oats (opt.)
1/3 c. chocolate chips
milk (if needed)
Put all ingredients except quick oats and chocolate chips in food processor. Blend until smooth adding milk if necessary. Stir in the chocolate chips and quick oats. Put in container and store in fridge.
*Can add some cinnamon and raisins for an oatmeal raisin cookie dough
*Don't try and bake this. Just enjoy it off a spoon ;)
German Oatmeal Cookies
1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 c. oatmeal
1 c. coconut
Cream together sugar and butter. Add eggs. Add dry ingredients. Fold in coconut and oatmeal. Bake at 325 for 8-10 min.
1 c. brown sugar
1 c. butter
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 c. oatmeal
1 c. coconut
Cream together sugar and butter. Add eggs. Add dry ingredients. Fold in coconut and oatmeal. Bake at 325 for 8-10 min.
No Sugar Banana Oat Cookies
1 c. quick oats
1 c. ground oats
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
2 bananas mashed (1 c.)
1 tsp vanilla
3 T oil (or applesauce)
Mix together and spoon onto greased cookie sheet. Bake at 350 for 12-15 min.
1 c. ground oats
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
2 bananas mashed (1 c.)
1 tsp vanilla
3 T oil (or applesauce)
Mix together and spoon onto greased cookie sheet. Bake at 350 for 12-15 min.
Refrigerated Sugar Cookies - slice and bake
from Lauren's Latest
1/2 c. butter
1 c. sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 c. flour
Cream butter and sugar. Add egg and vanilla until well mixed. Add dry ingredients and stir until combined. Roll into 2 logs, wrap in plastic wrap and refrigerate. Preheat oven to 350. Line baking sheet with parchment paper or lightly grease. Slice dough into 1/2 inch disks. Bake 9-10 min.
Works great as base for a fruit pizza. Press out onto cookie sheet and bake for 15-20 min. Combine 4 oz cream cheese with 1 tsp vanilla, powdered sugar to taste. Mix until smooth. Fold in 4 oz cool whip. Spread on top of cooled cookie base and top with fruit.
1/2 c. butter
1 c. sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 c. flour
Cream butter and sugar. Add egg and vanilla until well mixed. Add dry ingredients and stir until combined. Roll into 2 logs, wrap in plastic wrap and refrigerate. Preheat oven to 350. Line baking sheet with parchment paper or lightly grease. Slice dough into 1/2 inch disks. Bake 9-10 min.
Works great as base for a fruit pizza. Press out onto cookie sheet and bake for 15-20 min. Combine 4 oz cream cheese with 1 tsp vanilla, powdered sugar to taste. Mix until smooth. Fold in 4 oz cool whip. Spread on top of cooled cookie base and top with fruit.
Banana Oatmeal Cookies
adapted from Tastykitchen
1 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 c. rolled oats
1 stick butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 T honey
1 tsp vanilla
1 1/2 c. mashed banana (3 large)
chocolate chips (optional)
Preheat oven to 350. Cream the butter and sugars until smooth. Add egg, honey and vanilla and beat until smooth. Add banana and whip until incorporated. Add dry ingredients and mix. Bake for 8-10 min. Makes 3 dozen cookies.
1 1/4 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 c. rolled oats
1 stick butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 T honey
1 tsp vanilla
1 1/2 c. mashed banana (3 large)
chocolate chips (optional)
Preheat oven to 350. Cream the butter and sugars until smooth. Add egg, honey and vanilla and beat until smooth. Add banana and whip until incorporated. Add dry ingredients and mix. Bake for 8-10 min. Makes 3 dozen cookies.
Chocolate Chip Snickerdoodles
from twopeasandtheirpod
1 1/2 c. flour (I used some whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c. softened butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp vanilla (I added this)
1 c. chocolate chips
cinnamon sugar
Cream butter and sugars for several minutes. Add egg and vanilla and mix until combined. Add the dry ingredients and mix until combined. Stir in chocolate chips. Cover and refrigerate for 30 min. Roll dough into balls and roll in cinnamon sugar. Bake cookies at 350 for 8-10 min. Makes 2 dozen.
1 1/2 c. flour (I used some whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c. softened butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp vanilla (I added this)
1 c. chocolate chips
cinnamon sugar
Cream butter and sugars for several minutes. Add egg and vanilla and mix until combined. Add the dry ingredients and mix until combined. Stir in chocolate chips. Cover and refrigerate for 30 min. Roll dough into balls and roll in cinnamon sugar. Bake cookies at 350 for 8-10 min. Makes 2 dozen.
Hot Chocolate Chip Cookies
adapted from Tasty Kitchen
2 sticks butter - at room temp
1 c. sugar (could do less)
2/3 c. brown sugar
2 eggs
1 tsp vanilla
2 1/4 c. white flour
1 c. wheat flour (could use more wheat for white)
4 - 1 oz packets (or enough packets to make 4 oz) hot chocolate mix
1 tsp salt
1 1/4 tsp baking soda
chocolate chips...2-3 c. (can do a mixture of semi-sweet, milk, white)
Preheat oven to 350. Cream butter and sugars until smooth. Beat in eggs and vanilla. Combine dry ingredients and add to butter mixture in 3-4 parts. Stir in chips. Chill dough for an hour. Drop spoonfuls of dough onto cookie sheet. Bake for 9-11 minutes. Let cool for 5 min before removing from pan.
2 sticks butter - at room temp
1 c. sugar (could do less)
2/3 c. brown sugar
2 eggs
1 tsp vanilla
2 1/4 c. white flour
1 c. wheat flour (could use more wheat for white)
4 - 1 oz packets (or enough packets to make 4 oz) hot chocolate mix
1 tsp salt
1 1/4 tsp baking soda
chocolate chips...2-3 c. (can do a mixture of semi-sweet, milk, white)
Preheat oven to 350. Cream butter and sugars until smooth. Beat in eggs and vanilla. Combine dry ingredients and add to butter mixture in 3-4 parts. Stir in chips. Chill dough for an hour. Drop spoonfuls of dough onto cookie sheet. Bake for 9-11 minutes. Let cool for 5 min before removing from pan.
Oatmeal Chocolate Chip Cookies
Makes about 3 dozen cookies
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar (used 1/2 c.)
1 cup light brown sugar, firmly packed (could reduce to 3/4)
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour (used 1 c. AP and 1/2 c. whole wheat)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans (omitted and added 1/2 cup old fashioned oats)
2 teaspoons freshly grated orange zest (can be overpowering. add less or omit)
12 ounces semisweet chocolate chips (9 oz works great)
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.
Graham Crackers
...adapted from Alton Brown
* 8 3/8 ounces whole wheat flour (2 c.)
* 1 7/8 ounces all-purpose flour (about 7 Tablespoons)
* 3 ounces dark brown sugar (about 7 T)
* 3/4 teaspoon aluminum-free baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1/8 teaspoon ground cinnamon
* 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
* 3 T honey
* 1 1/2 ounces whole milk (about 1/4 cup
* 1/2 teaspoon vanilla extract
Directions
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 300 degrees F.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 20-25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
* 8 3/8 ounces whole wheat flour (2 c.)
* 1 7/8 ounces all-purpose flour (about 7 Tablespoons)
* 3 ounces dark brown sugar (about 7 T)
* 3/4 teaspoon aluminum-free baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1/8 teaspoon ground cinnamon
* 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
* 3 T honey
* 1 1/2 ounces whole milk (about 1/4 cup
* 1/2 teaspoon vanilla extract
Directions
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 300 degrees F.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 20-25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
Monster Cookies
Paula Deen
Ingredients
* 3 eggs
* 1 1/4 cups packed light brown sugar
* 1 cup granulated sugar
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1 1/2 c. crunchy peanut butter
* 1 stick butter, softened
* 1/2 cup multi-colored chocolate candies
* 1/2 cup chocolate chips
* 1/4 cup raisins, optional
* 2 teaspoons baking soda
* 4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Ingredients
* 3 eggs
* 1 1/4 cups packed light brown sugar
* 1 cup granulated sugar
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1 1/2 c. crunchy peanut butter
* 1 stick butter, softened
* 1/2 cup multi-colored chocolate candies
* 1/2 cup chocolate chips
* 1/4 cup raisins, optional
* 2 teaspoons baking soda
* 4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Chocolate Coconut Oatmeal Cookies
4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla extract
1/4 cup flaked sweetened coconut
1/4 cup finely chopped dark chocolate
Cooking spray
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.
4. Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350° for 15 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.
Yield: 2 dozen (serving size: 1 cookie)
CALORIES 99 (32% from fat); FAT 3.5g
1 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla extract
1/4 cup flaked sweetened coconut
1/4 cup finely chopped dark chocolate
Cooking spray
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.
4. Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350° for 15 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.
Yield: 2 dozen (serving size: 1 cookie)
CALORIES 99 (32% from fat); FAT 3.5g
No Bake Cookies
3 c. oats
1/2 c. milk
6 T cocoa
1 tsp vanilla
2 c. sugar
3/4 c. peanut butter
1 cube butter
Mix together cocoa and sugar. Add butter and milk and boil for 1 min. Remove from heat and add pb and vanilla. Pour over oats and mix well. Drop by the spoonfuls onto wax paper. Cool.
*for just a pb treat, leave out the cocoa
1/2 c. milk
6 T cocoa
1 tsp vanilla
2 c. sugar
3/4 c. peanut butter
1 cube butter
Mix together cocoa and sugar. Add butter and milk and boil for 1 min. Remove from heat and add pb and vanilla. Pour over oats and mix well. Drop by the spoonfuls onto wax paper. Cool.
*for just a pb treat, leave out the cocoa
Sugar Cookies
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp vanilla
1/2 tsp bk soda
4 tsp baking powder
1/2 tsp salt
4 1/2 c. flour
Cream butter and sugar. add eggs one at a time. Mix remaining ingredients with sugar mixture. Refrigerate. Roll and cut and Bake at 375 for 8-10 min
Cream Cheese Frosting
1 pkg cream cheese
1 stick butter
3 c. powdered sugar
1 tsp vanilla
2 c. sugar
2 eggs
1 c. sour cream
1 tsp vanilla
1/2 tsp bk soda
4 tsp baking powder
1/2 tsp salt
4 1/2 c. flour
Cream butter and sugar. add eggs one at a time. Mix remaining ingredients with sugar mixture. Refrigerate. Roll and cut and Bake at 375 for 8-10 min
Cream Cheese Frosting
1 pkg cream cheese
1 stick butter
3 c. powdered sugar
1 tsp vanilla
Peanut Blossoms
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/2 c. peanut butter
2 T milk
1 tsp vanilla
1 egg
Mix all ingredients together and shape into balls and roll in sugar. Bake at 375 for 10-12 min. Top each hot cookie with a Hershey kiss
1/2 c. sugar
1/2 c. brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/2 c. peanut butter
2 T milk
1 tsp vanilla
1 egg
Mix all ingredients together and shape into balls and roll in sugar. Bake at 375 for 10-12 min. Top each hot cookie with a Hershey kiss