Oatmeal Raisin Cookies

Ingredients 

Original recipe makes 4 dozen

• 
  
  
  
  
  
  
  
  
  3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour

• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Pumpkin Cookies

Dry ingredients - 

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 ish teaspoon salt ( I just take a pinch)

1 teaspoon ground nutmeg

1/4 teaspoon all spice

1 teaspoon cinnamon

Wet ingredients -

1 & 1/2 cup sugar

1/2 cup unsalted butter @ room temp

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla

&

as many chocolate chips as you want

How To:

Preheat your oven to 350 degrees

In bowl, mix together your flour, baking powder, baking soda, cinnamon, nutmeg, allspice & salt.

In separate bowl, cream together your butter and sugar. Add remaining ingredients.

Add your dry ingredients mix to the wet and combine.

Fold in your chocolate goodness.

Scoop dough onto prepared sheets. I use a medium sized ice cream scoop size.

Bake the cookies for around 10-12 minutes. Or until a toothpick comes out clean from one of the middles.

Oatmeal Chocolate Chip and Bean Cookies

These cookies have a low-fat secret. They’re full of beans! This recipe has been adapted from Idaho State University researchers in Pocatello. This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.

1 ½ cups old-fashioned oats

¾ cup drained and rinsed great Northern white beans

¼ cup applesauce

1 Tbsp. water

3 Tbsp. butter, softened

1 cup firmly packed light brown sugar

2 large eggs

1 tsp. pure vanilla extract

¼ tsp. butter extract

2 cups all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cup milk chocolate chips

Decorative Piping

½ cup milk chocolate chips

1. Pre-heat oven to 375º.

2. Line baking sheets with parchment paper. You will have to borrow cookie sheets and jelly roll pans from one of the kitchens doing muffins. Remember to return the pans to the correct kitchen.

3. In blender, process oats until finely ground but not powdery. Pour the oats into a separate bowl and combine with the flour, baking powder, baking soda and salt.

4. In the blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter extract.

5. In your KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape out your blender thoroughly) and beat well.

6. With mixer on low speed, mix in the oat and flour mixture.

7. Gradually stir in the milk chocolate chips.

8. Using the small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie sheets. Using a wet hand, press the dough to the thickness of the chocolate chips.

9. Bake for 8-10 minutes, or until golden brown.

10. Cool slightly before putting on cooling rack. You may need to put the cookies in the freezer in the dispensary so that they will cool on time.

Decorative Piping

11. After the cookies are completely cooled, gradually melt the ½ cup milk chocolate chips in the microwave in 30 second intervals in a FREEZER zip-lock bag. The chocolate chips should NOT become warm – only to the warmth of your hand – a total of 1 minute should do it. Massage the chip with your hands between the 30 second intervals.

12. Snip a SMALL corner off (toothpick size) and pipe the melted chocolate in a zig-zag pattern on the tops of the cooled cookies. Place the decorated cookies in a cold place for the chocolate to set.

Sugar Cookies

3/4 cup softened margarine

1 cup sugar

2 eggs

1/2 tsp vanilla

** CREAM TOGETHER

2 1/2 cups flour

1 tsp baking powder

1 tsp salt

** Chill in fridge

** Bake @400 for 6 minutes

Icing:

- 1/4 cup softened margarine

- 2 tbsp milk

- 1/2 tsp vanilla

- 1/2 cup icing sugar

**Whip good

Oreo Cookies

1 pkg of dark chocolate cake mix

2 eggs

1/3 cup oil

Mix well and roll into small balls. Place on cookie sheet (cookies will spread) and bake @ 350 for 9-10 minutes (no longer)

Filling:

- 3 oz cream cheese

- 2 cup icing sugar

- 2 tbsp soft butter

- mix well with mixer and spread on 1 cookie and cover with another

GumDrop Cookies

1 cup margarine

1 cup brown sugar

1 cup white sugar

2 tsp vanilla

1 tsp baking soda

2 cup flour

1 tsp baking powder

1/4 tsp salt

1 cup coconut

1 cup gumdrops (fruitlets)

2 cups oats

2 eggs, well-beaten

** Bake at 350 for about 10 minutes

White Chocolate Chip Cookies

1 cup margarine

1 cup sugar

1/2 cup packed brown sugar

1 tsp vanilla

2 eggs

2/3 cup cocoa

2 cups flour

1 tsp baking soda

1 tsp salt

1 cup white chocolate chips

** Bake @ 350 for 10 minutes -- let sit on pan a couple of minutes before putting on rack

Peanut Butter Cookies

1/2 cup of margarine

1 cup of brown sugar

1/2 cup of peanut butter

1/2 tsp salt

1 egg

1 tsp baking soda

1 1/2 cups flour

METHOD:

- Blend margarine, sugar, peanut butter, and egg

- Add combined dry ingredients and blend well

- Form walnut size balls and make a criss-cross with a fork

Bake @ 375 for 10-12 minutes

** Cool on a cookie sheet for 3-4 minutes before putting on cooling rack

Chocolate Chips Cookies

1 cup soft margarine

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cups flour

2 cups oatmeal

1 bag of chocolate chips

Bake @ 375-400 for 8-10 minutes

Famous Quote by Shannon: I have never had a hard time getting rid of them!!

These cookies are famous at our house and everyone loves them! We have a day called Cookie Wednesday and my mom makes these coookies every Wednesday. All the cousins and kids in town know it and just randomly show up at our house on Wednesdays. The lunch boys especially loved them and mom was so good to bake them every tiem for the boys.

** These cookies are especially good if you freeze them and eat them right out of the freezer.