Heat oven to 350 F
¼ Cup margarine
1/3 Cup smooth peanut butter
½ Cup brown sugar
1/3 Cup granulated sugar
1/3 Cup 2% milk
1 large egg
1 Tablespoon vanilla
1 ½ Cups all purpose flour
1 teaspoon baking soda
¾ Cup milk chocolate chips
¼ Cup raisins
Beat margarine and peanut butter until smooth.
Add sugars and beat.
Add egg and vanilla and beat until well blended.
Combine dry ingredients and stir into egg mixture just until incorporated.
(Do not over mix)
Stir in chocolate chips and raisins.
Drop by teaspoonful 2 inches apart on creased baking sheet.
Bake 12-15 minutes or until brown.
Cookie Tester’s comments:
Good one for peanut butter lovers!
Saturday, November 17, 2007
SWEET HEART COOKIES
Heat oven to 350 F
½ Cup butter, softened
¾ Cup light brown sugar
1 large egg
1 teaspoon vanilla
1 ½ Cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ slivered almonds
½ cup maraschino cherries, well drained and coarsely chipped
½ Cup milk chocolate chips
1 Cup white chocolate chips
Cream butter and sugar.
Add egg and vanilla.
Beat for another minute.
Mix dry ingredients and stir into butter mixture.
Stir in almonds, cherries, and both chocolate chips.
Roll into walnut-sized balls. Place 2 inches apart on greased baking sheet.
Bake 8-12 minutes, until cookies look golden around the edges.
Cool on the baking sheet for 4 minutes before transferring to racks to cool completely.
Cookie Tester’s comments:
Susan: My personal favorite.
Hint:
The red cherries make this a fun cookie for Valentine’s Day or Christmas!
½ Cup butter, softened
¾ Cup light brown sugar
1 large egg
1 teaspoon vanilla
1 ½ Cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ slivered almonds
½ cup maraschino cherries, well drained and coarsely chipped
½ Cup milk chocolate chips
1 Cup white chocolate chips
Cream butter and sugar.
Add egg and vanilla.
Beat for another minute.
Mix dry ingredients and stir into butter mixture.
Stir in almonds, cherries, and both chocolate chips.
Roll into walnut-sized balls. Place 2 inches apart on greased baking sheet.
Bake 8-12 minutes, until cookies look golden around the edges.
Cool on the baking sheet for 4 minutes before transferring to racks to cool completely.
Cookie Tester’s comments:
Susan: My personal favorite.
Hint:
The red cherries make this a fun cookie for Valentine’s Day or Christmas!
MOCHA-PECAN COOKIES
Heat oven to 350 F
½ Cup butter, softened
½ Cup brown sugar, packed
½ Cup granulated sugar
1 large egg
1 Tablespoon vanilla
1 ¼ Cups flour
¾ teaspoon baking soda
¼ teaspoon salt
2 teaspoon boiling water
2 Tablespoon instant coffee granules
¾ Cup semi-sweet chocolate chips
1 Cup white chocolate chips
½ Cup pecans, coarsely chopped
Dissolve instant coffee into the 2 teaspoons of boiling water and set aside to cool slightly.
In a bowl, cream butter.
Add sugars and coffee.
Beat until creamy.
Add egg and vanilla. Mix well.
Gradually add the dry ingredients.
Stir in both chocolate and pecans.
Drop by teaspoonful onto greased baking sheet.
Dough is soft and spreads, making a large crisp cookie.
Bake 10-12 minutes.
Variations:
Melt ½ of each chocolate chip and mix into batter before adding dry ingredients. This gives a little different texture, flavor and darker color.
Cookie Tester’s Comments:
All the coffee lovers loved this one.
½ Cup butter, softened
½ Cup brown sugar, packed
½ Cup granulated sugar
1 large egg
1 Tablespoon vanilla
1 ¼ Cups flour
¾ teaspoon baking soda
¼ teaspoon salt
2 teaspoon boiling water
2 Tablespoon instant coffee granules
¾ Cup semi-sweet chocolate chips
1 Cup white chocolate chips
½ Cup pecans, coarsely chopped
Dissolve instant coffee into the 2 teaspoons of boiling water and set aside to cool slightly.
In a bowl, cream butter.
Add sugars and coffee.
Beat until creamy.
Add egg and vanilla. Mix well.
Gradually add the dry ingredients.
Stir in both chocolate and pecans.
Drop by teaspoonful onto greased baking sheet.
Dough is soft and spreads, making a large crisp cookie.
Bake 10-12 minutes.
Variations:
Melt ½ of each chocolate chip and mix into batter before adding dry ingredients. This gives a little different texture, flavor and darker color.
Cookie Tester’s Comments:
All the coffee lovers loved this one.
BARNYARD DROPS
No baking required.
1 Cup milk chocolate chips
1 Cup butterscotch chips
1 Tablespoon butter
½ Cup raisins
½ Cup chopped pecans
Over medium heat, in a double boiler melt milkchocolate chips, butterscotch chips and butter. Stir until smooth.
Remove from heat and stir in raisins and pecans.
Drop by tablespoon or teaspoon onto parchment or waxed paper.
Chill until ready to serve.
Variations:
Use different flavors of chocolate chips.
Change the nuts.
Use all raisins and no nuts.
Cookie Tester's comments:
All testers loved this one.
1 Cup milk chocolate chips
1 Cup butterscotch chips
1 Tablespoon butter
½ Cup raisins
½ Cup chopped pecans
Over medium heat, in a double boiler melt milkchocolate chips, butterscotch chips and butter. Stir until smooth.
Remove from heat and stir in raisins and pecans.
Drop by tablespoon or teaspoon onto parchment or waxed paper.
Chill until ready to serve.
Variations:
Use different flavors of chocolate chips.
Change the nuts.
Use all raisins and no nuts.
Cookie Tester's comments:
All testers loved this one.
OATMEAL CHOCOLATE CHIP COOKIES
Heat oven to 375 F
Cream together:
1 Cup margarine
1 Tablespoon sour cream
¼ Cup peanut butter
½ Cup brown sugar
2 large eggs
2 teaspoons vanilla
Add:
1 ½ Cups flour
1 teaspoon baking soda
2 Cups quick oatmeal
1 ½ Cups semi-sweet chocolate chips
½ Cup butterscotch chips
Mix well
Roll into a walnut-sized balls, place 2 inches apart on baking sheet, press down gently with a fork.
Bake for 10-12 minutes.
Let cool on baking sheet for 4 minutes before moving to a wire rack to cool completely.
Cookie Tester’s comments:
Shirley- An interesting combination; the butterscotch chips add a nice touch.
Cream together:
1 Cup margarine
1 Tablespoon sour cream
¼ Cup peanut butter
½ Cup brown sugar
2 large eggs
2 teaspoons vanilla
Add:
1 ½ Cups flour
1 teaspoon baking soda
2 Cups quick oatmeal
1 ½ Cups semi-sweet chocolate chips
½ Cup butterscotch chips
Mix well
Roll into a walnut-sized balls, place 2 inches apart on baking sheet, press down gently with a fork.
Bake for 10-12 minutes.
Let cool on baking sheet for 4 minutes before moving to a wire rack to cool completely.
Cookie Tester’s comments:
Shirley- An interesting combination; the butterscotch chips add a nice touch.
SESAME SEED CHOCOLATE CHIP COOKIES
Heat Oven to 350 F
1 Cup Margarine
2/3 Cup granulated sugar
2/3 Cup Brown sugar, packed
2 large eggs
1 Tablespoon baking soda
1 teaspoon salt
2 Cups quick oatmeal
1 ¾ Cups milk chocolate chips
¼ Cup chopped pecans
¼ Cup sesame seeds
Cream shortening, add sugars gradually.
Add eggs and beat well.
Add Vanilla.
Mix flour, salt and baking soda and add to creamed mixture.
Add nuts, chocolate chips, sesame seeds and oatmeal last.
Drop by teaspoonfuls on greased baking sheets.
Bake for 12-15 minutes.
Cool on baking sheet 4 minutes before moving to were rack to cool completely.
Cookie Testers’ comments
Shirley- Delightful; the sesame seeds make a surprising new taste.
1 Cup Margarine
2/3 Cup granulated sugar
2/3 Cup Brown sugar, packed
2 large eggs
1 Tablespoon baking soda
1 teaspoon salt
2 Cups quick oatmeal
1 ¾ Cups milk chocolate chips
¼ Cup chopped pecans
¼ Cup sesame seeds
Cream shortening, add sugars gradually.
Add eggs and beat well.
Add Vanilla.
Mix flour, salt and baking soda and add to creamed mixture.
Add nuts, chocolate chips, sesame seeds and oatmeal last.
Drop by teaspoonfuls on greased baking sheets.
Bake for 12-15 minutes.
Cool on baking sheet 4 minutes before moving to were rack to cool completely.
Cookie Testers’ comments
Shirley- Delightful; the sesame seeds make a surprising new taste.
Monday, November 5, 2007
Extravagant Chocolate Chip Cookies
Heat oven to 375 F
1 cup Real Butter or margarine
1 cup brown sugar
1 cup granulated sugar
2 medium eggs
2 tablespoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups oatmeal (blend into consistency of flour)
1 ¾ cups milk chocolate chips
1 milk chocolate bar chopped or grated finely
1 cup chopped nuts (walnuts, pecans, hazelnuts)
Cream together butter and both sugars.
Add eggs one at a time. Beat until fluffy. Add vanilla.
Mix together flour, oatmeal salt, baking powder and baking soda.
Add to wet ingredients and blend well.
Add chocolate chips, chocolate bar and nuts.
Roll into balls and place two inches apart on a baking sheet.
Bake 10-12 minutes.
Let cool on baking sheet for 4 minutes before moving to a wire rack to cool.
Hint: Use a baking stone, rather than a baking sheet, gives a nice all-around golden brown to the cookies.
Cookie Testers comments:
Susan: This was very popular with all the testers
1 cup Real Butter or margarine
1 cup brown sugar
1 cup granulated sugar
2 medium eggs
2 tablespoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups oatmeal (blend into consistency of flour)
1 ¾ cups milk chocolate chips
1 milk chocolate bar chopped or grated finely
1 cup chopped nuts (walnuts, pecans, hazelnuts)
Cream together butter and both sugars.
Add eggs one at a time. Beat until fluffy. Add vanilla.
Mix together flour, oatmeal salt, baking powder and baking soda.
Add to wet ingredients and blend well.
Add chocolate chips, chocolate bar and nuts.
Roll into balls and place two inches apart on a baking sheet.
Bake 10-12 minutes.
Let cool on baking sheet for 4 minutes before moving to a wire rack to cool.
Hint: Use a baking stone, rather than a baking sheet, gives a nice all-around golden brown to the cookies.
Cookie Testers comments:
Susan: This was very popular with all the testers
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