Cookies

Cake Mix Crinkle Cookies

These are delicious. Undercook them just a tiny bit and they are like the Chocolate Melting Cake we had on our cruise. Yum! I bet these would taste yummy with lemon cake mix too.

1 box (18.25 oz) chocolate cake mix (Betty Crocker Super Moist recommended)

1/2 c. vegetable oil

2 large eggs

powdered sugar

Preheat oven to 350 degrees. Stir (by hand) dry cake mix, oil, and eggs in a large bowl until dough forms. Form dough into balls and roll in powdered sugar generously. (The oil absorbs a lot of it.) Bake about 8 mins or until center is JUST SET. Let cool 1-2 mins on pan.

Chocolate Chip Cookies

1 c. shortening 1 tsp. soda

1 c. sugar 2 T. vanilla

½ c. br. sugar 2 2/1-3 c. flour

2 eggs 2 c. choc. chips

1 tsp. salt

Cream shortening, sugar, and br. sugar. Add eggs. Beat well. Add salt, soda, vanilla, and flour. Mix well. Add choc. chips. Rolls into balls and place on cookie sheet about 2” apart.

Bake 8 mins. at 375 degrees or until light golden brown.

Chocolate Crinkle Cookies

¾ c. butter, melted 1 tsp. bkg. powder

½ c. unsweetened cocoa powder 1 tsp. bkg. soda

1 c. sugar ½ tsp. salt

2 eggs 6 oz. choc chips

2 tsp. vanilla ¾ c. powdered sugar

2 c. flour

In mixing bowl, mix together the melted butter, cocoa powder, and sugar. Whisk in the eggs and vanilla extract. In a medium sized bowl, stir together the flour, baking powder, baking soda, and salt. Mix in the dry ingredients slowly to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours. (Can also put in freezer for 1 hour, if in a hurryJ)

Heat the oven to 350 degrees. From the dough into 1-inch balls, then roll them in powdered sugar. Bake bookies on an ungreased baking sheet for 10 minutes. Cool 5 mins. the lightly dust the cookies with the remaining powdered sugar. Put on cooling rack and cool completely

Cookies in a Jar Recipes

Holiday M & M Cookie Mix:

1 ¼ cups sugar

1 ¼ cups M & M’s

2 cups flour mixed with ½ tsp. baking soda and ½ tsp. baking powder

Layer ingredients in order given in 1-quart wide-mouth canning jar. Press each layer firmly in place before adding the next ingredient.

Instructions for card:

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

2. Add ½ cup butter or margarine, very soft and 1 slightly beaten egg and 1 tsp. vanilla.

3. Mix until completely blended. You will need to finish mixing with your hands.

4. Shape into balls about the size of walnuts.

5. Place 2 inches apart on sprayed baking sheets

6. Bake at 375° for 12 to 14 minutes until edges are lightly browned.

Cowboy Cookie Mix:

½ c. packed brown sugar

½ c. sugar

½ c. oats

½ c. milk chocolate chips

½ c. oats

1 c. flour mixed with ½ tsp. baking soda, ½ tsp. salt, and ¼ tsp. baking powder

½ c. milk chocolate chips

Enough chopped pecans to fill the jar (optional)

Layer ingredients in the order given, packing each layer before adding the next.

Instructions for card:

1. Empty mix into large mixing bowl and blend with your hands.

2. Add ½ cup butter flavored Crisco, 1 egg and 1 tsp. vanilla

3. Thoroughly blend

4. Drop by rounded spoonfuls on cookie sheet. (Press them a little flat.)

5. Bake at 350° for approximately 10 minutes.

6. DON’T OVERBAKE

Cowboy Cookies

1 c. butter, softened 2 tsp. baking soda

1 c. shortening 1 tsp. baking powder

2 c. white sugar 1 tsp. salt

2 c. brown sugar 4 cups oatmeal

4 eggs 2 pkgs. choc. chips

2 tsp. vanilla 1 pkg. butterscotch chips

3 c. flour 2 cups nuts

Mix together. Cook at 350 for 10 - 12 minutes, or until golden brown.

"Healthy" Chocolate Chip Cookies

1 1/2 c. butter 1 tsp. salt

2 c. sugar 2 1/2 tsp. baking powder

2 c. brown sugar 2 tsp. baking soda

4 eggs 1 1/2 c. ground flax seed

2 tsp. vanilla 5 c. oatmeal

2 c. white flour 24 oz. choc. chips

2 c. whole wheat flour 1 handful coconut flakes

Cream together butter, sugars, eggs, and vanilla. Add flour, salt, baking powder, and soda. Add flax, chocolate chips and oatmeal. If crumbly, add a couple teaspoons water to get dough to stick together. Place by spoonfuls onto cookie sheets. Bake at 375 degrees for 6-8 mins. Undercook these by a minute or two to keep them chewy, and let cook on cookie sheet for 5 minutes before removing.

Krumkaga

Mom would make containers filled with these “cones” as we called them, at Christmas time.

3 eggs 1 cup cold water

2 cups sugar 1 cup butter (NO MARGARINE)

4 cups flour 1 teaspoon vanilla

Cream butter and sugar. Add eggs, vanilla. Add flour and water alternately. Mix until smooth. Put 1 heaping teaspoon onto hot iron.

Mrs. Field's Cookies

2 c. brown sugar 2 c. white sugar

2 c. butter (or margarine) 4 eggs

1 tsp salt 2 tsp baking powder

2 tsp baking soda 2 tsp. vanilla

4 c. flour 5 c. oatmeal

2 c. chocolate. chips 3 c. chopped nuts

Sift together dry ingredients. Mix butter, sugars, and vanilla. Add eggs. Mix. Add flour mixture. Blend. Add oatmeal, chocolate chips, and nuts. Bake 400 degrees for 6 minutes. Makes about 10 dozen.

No Bake Cookies

2 c. sugar 4 T. cocoa

1/2 c. butter 1/2 c. milk

1 c. peanut butter 1 T. vanilla

3 c. oatmeal

In a heavy saucepan, bring sugar, cocoa, butter, and milk to a boil. Boil 1 minute. Remove from heat and add peanut butter, vanilla, and oatmeal. Stir thoroughly. Drop by rounded spoonfuls onto wax paper and let cool until hardened.

Peanut Blossom Cookies

½ c. each shortening & peanut butter 1 tsp. baking soda

½ c. each gran. sugar & packed br. sugar ½ tsp. salt

1 egg ¼ c. gran. sugar

1 tsp. vanilla abt. 3 doz. candy kisses

1 1/3 c. all-purpose flour

In mixer bowl, beat shortening, peanut butter, ½ c. sugar, and br. sugar until creamy; beat in egg and vanilla. In another bowl, stir together flour, baking soda, and salt. Gradually add to shortening mixture. Place ¼ c. sugar in a small bowl. Roll dough into 1” balls, then roll in sugar to coat. Place balls 2” apart on greased cookie sheet. Bake at 350 degrees for 10 mins; meanwhile unwrap candy kisses. Remove cookies from oven and quickly press a kiss into each hot cookie. Cook 3-5 more mins. until sides crack and are lightly browned.

Peanut Butter Chocolate Chip Cookies

1c. sugar ½ c. butter

1 egg ½ c. peanut butter

2 Tbl. Milk ½ tsp. salt

1tsp. baking soda 1 ¼ c. flour

1 tsp. vanilla 1 ½ c. rolled oats

6oz. chocolate chips

Mix sugar and butter well and then mix all other ingredients in together. Bake at 350 for 8-10mins. Do not over bake!

Peanut Butter Jumbo Cookies

½ c. butter, softened 2 tsp. baking soda

1 c. packed brown sugar 1 tsp. vanilla

1 c. gran. sugar 4 ½ c. uncooked rolled oats

1 ½ c. peanut butter 1 c. choc. chips

3 eggs 1 c. M&M’s

Preheat oven to 350 degrees. Lightly grease cookie sheets. Cream butter, sugars, peanut butter, and eggs in large bowl until light. Blend in baking soda, vanilla, and oats until well mixed. Stir in chips and M&M’s. Scoop about 1/3 cupful of dough for each cookie. Place about 4 in. apart on cookie sheets and press down to flatten slightly. Bake 13-18 mins. or until firm in center

Perfect Sugar Cookies

1 1/2 c. sugar 1 tsp. vanilla

2/3 c. butter (or shortening) 3 1/4 c. flour

2 eggs, beaten 2 1/2 tsp. baking powder

2 T. milk 1/2 tsp. salt

Cream together sugar and butter. Add eggs, milk, and vanilla. Sift together remaining ingredients, then add to sugar mixture. Shape into a ball and chill at least 2-3 hours, or overnight. Roll onto floured board and cut with cookie cutters. Bake 400 degrees for 8

minutes.

Sugar Cookie Icing:

3 3/4 c. powdered sugar 1/2 tsp. almond extract

1/4 tsp. cream of tarter food coloring

3 egg whites

Combine ingredients until smooth. Add food coloring as desired. Can use this immediately

for a glaze or chill to make hard and put into frosting bags for decorating

Quaker Oatmeal Cookies

1/2 c + 6 T. butter, softened 1 1/2 c. flour

3/4 c. brown sugar, packed 1 tsp. vanilla

1/2 c. sugar 1 tsp. baking soda

2 eggs 1 tsp. cinnamon

1/2 tsp. salt 3 c. oats, uncooked

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Size: 1 cookie Calories 100; Total Fat 4; Cholesterol 20; Sodium 55; Total Carb 14; Protein 1

Snickerdoodles

1½ c. sugar 1c. butter (softened)

1 egg plus 1 egg white 2 3/4 c. flour

1 tsp. baking soda ¼ tsp. salt.

Topping: Sugar, cinnamon

In a mixing bowl, cream sugar and butter until fluffy. Add egg and egg white; beat well. Combine the dry ingredients; add to creamed mix and beat well. Inna small bowl, combine topping ingredients. Shape dough into a walnut size ball and roll in topping. Place on baking sheet and bake at 400 for 8-10min. Cookies will puff up and flatten as they bake.

Resurrection Easter Day Cookies

Making cookies with your children to teach the true meaning of EASTER!

1 c. whole pecans 1 tsp vinegar

3 egg whites pinch of salt

1 c. sugar zipper baggie

wooden spoon tape

Bible

Preheat the oven to 300 Degrees (this is important-don't wait 'til you're half-done with the recipe)

1. Place the pecans in the baggie and let the kids beat them with the wooden spoon to break them into pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.

Read John 19:1-3

2. Put the vinegar into a mixing bowl. Let each child smell the vinegar. Explain that when Jesus was on the cross and he became thirsty, He was offered vinegar to drink.

Read John 19:28-30

3. Add the egg whites to the vinegar. The eggs represent life. Explain that Jesus gave His life so that we could have life.

Read John 10:10-11

4. Sprinkle a little salt into each child's hand and let them taste it. Put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.

Read Luke 23:27

Waffle Cookies

Here's what we've learned:

Spray the griddle with Pam (lightly and only once - - - at the very beginning of the batch of cookies)
Plug in the electric griddle and close the lid
Time it ONE minute (I actually placed my iPhone on the counter and used its timer and it works perfectly - - - of course, you have to clean your iPhone after the batch is done)
Roll the dough into 1" balls and place one on each "spot"
TIME the cookie/griddle ONE minute. I know, this sounds pretty lame, but baking the cookie ONE minute will save you a lot of trouble and the result is PERFECT! Again, I used my iPhone's timer.
Continue placing one ball on each spot and time for ONE minute (I can't stress this enough. Saves a lot of scraping and other failures.)
Eat and enjoy

NOTE: Dough should not be sticky!

RECIPE:
Cream together:

1 lb. margarine
1 cup white sugar
3 cups brown sugar
6 eggs
3 tablespoons canola oil (or vegetable oil)

Slowly add dry ingredients (that you've previously mixed together in a separate bowl):

8 to 9 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons vanilla

Mix the dough together, cover with stretch wrap and refrigerate the dough overnight (or at least 3 hours). Form dough into little balls, about 1" to 1 1/4" in diameter. This makes a HUGE batch of cookies, but it makes great gifts for your Home Teaching and Visiting Teaching routes.

What I do after the dough has chilled is:

Get your iron ready and hot
lay out a large piece of wax paper to place the rolled balls of dough on
place another piece of wax paper or a cookie cooling rack nearby to accept the baked cookies
place my iPhone timer on the counter so it is easily accessible
use a soft spatula to remove the cookies off the iron helps, too

This creates a sort of assembly line to make the work easier.

Make sure you've got about an hour or two set aside to make this batch of cookies. This would make for a good family project, but the KEY to the cookies are: timing, and the dough cannot be too sticky or too dry. Your hands should get "oiled" when you roll out the dough, and the dough should stick together and not fall apart (too dry). I rarely use 9 cups of flour; but I have had to adjust it a bit higher than 8 cups.

Mama Savoldi's

RECIPES