COMMENTS:
Super yummy gluten free cookies. The original recipe makes a ton and when I want to just make a normal amount, I have to convert the recipe each time. So I am putting the conversions here!
INGREDIENTS:
4 1/2 cups oats
3 eggs
3/4 teaspoon Karo syrup
3/4 teaspoon salt
1 Tablespoon vanilla
3/4 teaspoon baking soda
1 cup M&M's
1 pound peanut butter (16 oz)
1 stick butter
2 1/3 cups brown sugar (or 1 cup white, 1 1/3 cup brown)
1 cup chocolate chips
DIRECTIONS:
Mix together well. Bake for 11 minutes at 350 degrees.
This dough freezes well also.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Peanutty Chocolate Truffles
COMMENTS:
I made these for a cookie exchange once. I couldn't believe how simple, pretty, and delicious these were!
INGREDIENTS:
3/4 cup creamy peanut butter
1/3 cup butter, softened
1 teaspoon vanilla
1/3 cup milk chocolate (NESTLE) hot cocoa mix
1 cup powdered sugar
1 cup finely chopped cocktail peanuts
DIRECTIONS:
Line baking sheet with waxed paper.
Beat peanut butter, butter, and vanilla in medium bowl until creamy. Combine cocoa mix and powdered sugar in another bowl. Stir into peanut butter mixture
Place peanuts in flat dish. Scoop peanut butter mixture into 1 1/2 inch balls; roll in peanuts to coat. Place on prepared baking sheet. Refrigerate until firm.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I made these for a cookie exchange once. I couldn't believe how simple, pretty, and delicious these were!
INGREDIENTS:
3/4 cup creamy peanut butter
1/3 cup butter, softened
1 teaspoon vanilla
1/3 cup milk chocolate (NESTLE) hot cocoa mix
1 cup powdered sugar
1 cup finely chopped cocktail peanuts
DIRECTIONS:
Line baking sheet with waxed paper.
Beat peanut butter, butter, and vanilla in medium bowl until creamy. Combine cocoa mix and powdered sugar in another bowl. Stir into peanut butter mixture
Place peanuts in flat dish. Scoop peanut butter mixture into 1 1/2 inch balls; roll in peanuts to coat. Place on prepared baking sheet. Refrigerate until firm.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Peanut Butter Cookies
COMMENTS:
thepeacefulmom.com shared this recipe.
INGREDIENTS:
1 cup creamy peanut butter
3/4 cup sugar
1 large egg beaten
1/2 cup semisweet chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
thepeacefulmom.com shared this recipe.
INGREDIENTS:
1 cup creamy peanut butter
3/4 cup sugar
1 large egg beaten
1/2 cup semisweet chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
Preheat oven to 350 degrees.
In a medium bowl, combine peanut butter, sugar, egg, baking soda and salt.
Stir until well blended.
Add chocolate chips.
Line a cookie sheet with parchment paper.
Drop dough onto cookie sheet by rounded tablespoonfuls 2 inches apart.
Bake for 14-15 minutes or until puffed up and lightly browned.
Cool for 5 minutes on the cookie sheet placed on a wire rack.
Move cookies to the wire rack and allow them to cool an additional 15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
In a medium bowl, combine peanut butter, sugar, egg, baking soda and salt.
Stir until well blended.
Add chocolate chips.
Line a cookie sheet with parchment paper.
Drop dough onto cookie sheet by rounded tablespoonfuls 2 inches apart.
Bake for 14-15 minutes or until puffed up and lightly browned.
Cool for 5 minutes on the cookie sheet placed on a wire rack.
Move cookies to the wire rack and allow them to cool an additional 15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Gorilla Poop
COMMENTS:
Yes, this is a crazy name for no bake cookies but it definitely gets attention. :)
INGREDIENTS:
2 cups sugar
2 T butter or shortening,
2 T cocoa
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup peanut butter crunchy or creamy
2 cups quick uncooked oatmeal
DIRECTIONS:
Mix and bring to a boil sugar, butter, cocoa, and milk.
Take off burner and add salt, vanilla, and peanut butter
Mix well until peanut butter is dissolved.
Quickly add oatmeal and mix. Drop from spoon onto wax or foil paper. Let cool before eating.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Yes, this is a crazy name for no bake cookies but it definitely gets attention. :)
INGREDIENTS:
2 cups sugar
2 T butter or shortening,
2 T cocoa
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup peanut butter crunchy or creamy
2 cups quick uncooked oatmeal
DIRECTIONS:
Mix and bring to a boil sugar, butter, cocoa, and milk.
Take off burner and add salt, vanilla, and peanut butter
Mix well until peanut butter is dissolved.
Quickly add oatmeal and mix. Drop from spoon onto wax or foil paper. Let cool before eating.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
No Bake Oatmeal Cookies
COMMENTS:
I found this recipe on a homeschooling website and my family quickly gave them a five-star rating!
INGREDIENTS:
4 cups sugar
1 cup milk
1/2 stick butter/margarine
6 heaping tablespoons cocoa powder
1 tsp vanilla extract
6 cups Quaker quick oats
1 1/2 cups creamy peanut butter
DIRECTIONS:
Put oats and peanut butter in a very large bowl. Don’t worry about mixing them at this point.
In a medium sized pot, combine sugar, milk, butter/margarine and cocoa powder. Heat on medium heat until mixture is dissolved. Continue to heat just until mixture starts to bubble and then remove from heat. **Do not overcook!** Add vanilla to this mixture and stir.
Pour hot mixture over oats and peanut butter and mix together until completely mixed.
Using a wooden spoon, scoop spoonfuls of cookie mixture onto a hard surface {counter top, kitchen table} covered in wax paper.
Let cookies set until firm.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found this recipe on a homeschooling website and my family quickly gave them a five-star rating!
INGREDIENTS:
4 cups sugar
1 cup milk
1/2 stick butter/margarine
6 heaping tablespoons cocoa powder
1 tsp vanilla extract
6 cups Quaker quick oats
1 1/2 cups creamy peanut butter
DIRECTIONS:
Put oats and peanut butter in a very large bowl. Don’t worry about mixing them at this point.
In a medium sized pot, combine sugar, milk, butter/margarine and cocoa powder. Heat on medium heat until mixture is dissolved. Continue to heat just until mixture starts to bubble and then remove from heat. **Do not overcook!** Add vanilla to this mixture and stir.
Pour hot mixture over oats and peanut butter and mix together until completely mixed.
Using a wooden spoon, scoop spoonfuls of cookie mixture onto a hard surface {counter top, kitchen table} covered in wax paper.
Let cookies set until firm.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
No-Bake Energy Bites
COMMENTS:
Warning: these can be addicting!
INGREDIENTS:
1 cup oatmeal
1/2 cup peanut butter or other nut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup mini chocolate chips
1 tsp vanilla extract
DIRECTIONS:
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Warning: these can be addicting!
INGREDIENTS:
1 cup oatmeal
1/2 cup peanut butter or other nut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup mini chocolate chips
1 tsp vanilla extract
DIRECTIONS:
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Monster Cookies
COMMENTS:
Super yummy gluten free cookies. This makes a ton so either freeze some of the dough or cut the recipe down appropriately. (Smaller batch conversions here.)
**NOTE: one pound of sugar is approximately 2 1/3 cups.**
INGREDIENTS:
18 cups oats
12 eggs
1 Tablespoon Karo syrup
1 Tablespoon salt
3 Tablespoons vanilla
1 Tablespoon baking soda
1 pound M&Ms
4 pounds peanut butter (64 oz)
1 pound butter
4 pounds brown sugar (or 2 white, 2 brown)
1 pound chocolate chips
DIRECTIONS:
Mix together well. Bake for 11 minutes at 350 degrees.
This dough freezes well also.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Super yummy gluten free cookies. This makes a ton so either freeze some of the dough or cut the recipe down appropriately. (Smaller batch conversions here.)
**NOTE: one pound of sugar is approximately 2 1/3 cups.**
INGREDIENTS:
18 cups oats
12 eggs
1 Tablespoon Karo syrup
1 Tablespoon salt
3 Tablespoons vanilla
1 Tablespoon baking soda
1 pound M&Ms
4 pounds peanut butter (64 oz)
1 pound butter
4 pounds brown sugar (or 2 white, 2 brown)
1 pound chocolate chips
DIRECTIONS:
Mix together well. Bake for 11 minutes at 350 degrees.
This dough freezes well also.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Colonial Pincushions
COMMENTS:
My mom used to make these cookies every Christmas. This year she shared the recipe with me and I made them for the first time!
INGREDIENTS:
1 cup sugar
1/2 stick butter
1 egg
8 oz. package sliced dates
1 teaspoon vanilla
2 1/2 cups Rice Krispies
1/2 cup chopped walnuts or pecans
coconut
DIRECTIONS:
Combine Rice Krispies and nuts in a large bowl; set aside.
In saucepan, combine sugar, butter, egg, dates, and vanilla. Cook on low heat, stirring constantly until the mixture bubbles.
Pour mixture into Rice Krispie mixture and stir to combine.
Form into balls and roll in coconut.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
My mom used to make these cookies every Christmas. This year she shared the recipe with me and I made them for the first time!
INGREDIENTS:1 cup sugar
1/2 stick butter
1 egg
8 oz. package sliced dates
1 teaspoon vanilla
2 1/2 cups Rice Krispies
1/2 cup chopped walnuts or pecans
coconut
DIRECTIONS:
Combine Rice Krispies and nuts in a large bowl; set aside.
In saucepan, combine sugar, butter, egg, dates, and vanilla. Cook on low heat, stirring constantly until the mixture bubbles.
Pour mixture into Rice Krispie mixture and stir to combine.
Form into balls and roll in coconut.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
EASY Peanut Butter Cookies
COMMENTS:
My daughter made these for us one night. Super easy and even more delicious!
INGREDIENTS:
1 cup peanut butter (chunky or creamy)
3/4 cup brown sugar
1 egg
3/4 teaspoon baking soda
DIRECTIONS:
Beat all ingredients in mixing bowl.
Drop by spoonfuls onto baking sheets.
Bake at 350* until cookies are puffed and lightly brown, 8-10 minutes.
Let cool on cookie sheet for 5 minutes before transferring to cooling rack.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
My daughter made these for us one night. Super easy and even more delicious!
INGREDIENTS:
1 cup peanut butter (chunky or creamy)
3/4 cup brown sugar
1 egg
3/4 teaspoon baking soda
DIRECTIONS:
Beat all ingredients in mixing bowl.
Drop by spoonfuls onto baking sheets.
Bake at 350* until cookies are puffed and lightly brown, 8-10 minutes.
Let cool on cookie sheet for 5 minutes before transferring to cooling rack.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Chocolate Peanut Butter No Bake Cookies
COMMENTS:
These are quick and easy but dangerously yummy, disappearing almost as quickly! I have a healthy version of this recipe I am going to try out - it will be posted if it is a hit!
INGREDIENTS:
2 cups sugar
5 Tablespoons cocoa
1 stick butter
pinch of salt
1/2 cup milk
1 cup peanut butter (creamy or crunchy)
5 teaspoons vanilla
3 cups oats (old fashion or quick cooking)
DIRECTIONS:
Mix together sugar, cocoa, butter, and milk in saucepan. Bring to a full rolling boil for almost two minutes.
Turn off heat and stir in peanut butter and vanilla. Once thouroughly mixed, mix in oats.
Drop scoops on wax paper. Cool and store in refrigerator.
These are quick and easy but dangerously yummy, disappearing almost as quickly! I have a healthy version of this recipe I am going to try out - it will be posted if it is a hit!
INGREDIENTS:
2 cups sugar
5 Tablespoons cocoa
1 stick butter
pinch of salt
1/2 cup milk
1 cup peanut butter (creamy or crunchy)
5 teaspoons vanilla
3 cups oats (old fashion or quick cooking)
DIRECTIONS:
Mix together sugar, cocoa, butter, and milk in saucepan. Bring to a full rolling boil for almost two minutes.
Turn off heat and stir in peanut butter and vanilla. Once thouroughly mixed, mix in oats.
Drop scoops on wax paper. Cool and store in refrigerator.
Buckeye Blossoms
COMMENTS:
I was going to make the traditional Peanut Butter Blossom cookies with the Hershey's kiss but was convinced by my daughter to use Reese's Peanut Butter Bells instead. I wanted a recipe with butter instead of shortening and found this one online and then adapted it slightly.
INGREDIENTS:
1 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
one bag of Reese's Peanut Butter Bells (about 35)
DIRECTIONS:
In a medium bowl mix together flour, salt, and baking soda; set aside.
In a mixing bowl, cream together the butter, peanut butter, and sugars until smooth. Beat in the egg and vanilla. Cover and chill dough for at least one hour to prevent stickiness.
Preheat the oven to 350 degrees. Take a small handful of dough (just smaller than a ping pong ball) and wrap it around one Reese's Bell with the top peeking out. Place on ungreased cookie sheet. Repeat using the rest of the dough and candy.
Bake for 15 minutes or until edges begin to brown. Cool on baking sheets.
I was going to make the traditional Peanut Butter Blossom cookies with the Hershey's kiss but was convinced by my daughter to use Reese's Peanut Butter Bells instead. I wanted a recipe with butter instead of shortening and found this one online and then adapted it slightly.
INGREDIENTS:
1 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
one bag of Reese's Peanut Butter Bells (about 35)
DIRECTIONS:
In a medium bowl mix together flour, salt, and baking soda; set aside.
In a mixing bowl, cream together the butter, peanut butter, and sugars until smooth. Beat in the egg and vanilla. Cover and chill dough for at least one hour to prevent stickiness.
Preheat the oven to 350 degrees. Take a small handful of dough (just smaller than a ping pong ball) and wrap it around one Reese's Bell with the top peeking out. Place on ungreased cookie sheet. Repeat using the rest of the dough and candy.
Bake for 15 minutes or until edges begin to brown. Cool on baking sheets.
Gingerbread Cookies
COMMENTS:
I make these almost every Christmas. Not only do I use the dough for cookies, I make bowls with the stiff dough as well. So fun!
INGREDIENTS:
1 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 eggs
8 1/2 cups flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
DIRECTIONS:
Cream butter and sugars
Beat in molasses, corn syrup, and eggs until smooth.
In a separate bowl, combine remaining ingredients, stirring well.
Stir flour mixture into creamed mixture (dough will be stiff).
Divide dough into fourths and wrap each in plastic wrap.
Chill for at least 2 hours.
Preheat oven to 350 degrees.
Roll out dough to 1/8 inch thick.
Cut out cookies using desired cookie cutters.
Place on lightly greased baking sheet.
Bake 8 to 10 minutes, or until lightly browned.
Cool on wire racks.
Sweet & Salty Cookies
COMMENTS:
Oh my, these are dangerous! The recipe I followed included potato chips to be mixed in with the pretzels. That was tasty but I enjoyed the pretzels more so this recipe is how I will make them next time; not the recipe I followed and photographed. I may also add some peanuts next time.
INGREDIENTS:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 bag mini chocolate chips
2 (or 3) cups pretzel sticks, broken in half
DIRECTIONS:
Preheat oven to 375 degrees.
Combine flour, baking soda, and salt in small bowl.
In large mixing bowl beat butter, sugars, and vanilla until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips and pretzels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes before removing to cooling rack.
Oh my, these are dangerous! The recipe I followed included potato chips to be mixed in with the pretzels. That was tasty but I enjoyed the pretzels more so this recipe is how I will make them next time; not the recipe I followed and photographed. I may also add some peanuts next time.
INGREDIENTS:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 bag mini chocolate chips
2 (or 3) cups pretzel sticks, broken in half
DIRECTIONS:
Preheat oven to 375 degrees.
Combine flour, baking soda, and salt in small bowl.
In large mixing bowl beat butter, sugars, and vanilla until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips and pretzels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes before removing to cooling rack.
Polvorones
COMMENTS:
We made these Mexican sugar cookies for our Mexican Fiesta after finishing our unit on Mexico. Pretty simple and tasty!
INGREDIENTS:
2 cups flour
3/4 cup sugar
1/2 teaspoon cinnamon
1 cup butter or margarine
extra cinnamon-sugar mixture
DIRECTIONS:
Preheat oven to 300 degrees. Sift together flour, cinnamon, and sugar.
Cream butter with beater. Gradually add flour mixture.
Pinch off small pieces of dough and shape into 24 patties. Place on un-greased cookie sheet; bake for 25 minutes. Sprinkle extra sugar and cinnamon over warm cookies.
We made these Mexican sugar cookies for our Mexican Fiesta after finishing our unit on Mexico. Pretty simple and tasty!
INGREDIENTS:
2 cups flour
3/4 cup sugar
1/2 teaspoon cinnamon
1 cup butter or margarine
extra cinnamon-sugar mixture
DIRECTIONS:
Preheat oven to 300 degrees. Sift together flour, cinnamon, and sugar.
Cream butter with beater. Gradually add flour mixture.
Pinch off small pieces of dough and shape into 24 patties. Place on un-greased cookie sheet; bake for 25 minutes. Sprinkle extra sugar and cinnamon over warm cookies.
Chocolate Cookies
COMMENTS:
Here is another recipe my friend made for us! DELICIOUS! And all it needs is a bowl and spoon - not even a mixer needed!
The recipe she has also calls for 1/2 tablespoon of instant coffee crystals but that was not used - might be worth a try one time though.
INGREDIENTS:
1 stick unsalted butter
3 oz. semi-sweet chocolate
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups flour
1 cup semi-sweet chocolate chips or 6 oz. dark chocolate, chopped
DIRECTIONS:
Preheat oven to 350 degrees.
Melt butter and chocolate together. Mix in both sugars, then the eggs and vanilla.
Add baking powder and salt, making sure there are no clumps.
Add the cocoa powder and stir until it's mixed in; then stir in the flour and the chips.
Drop by tablespoons onto the cookie sheet and bake on center rack for about 10 minutes - don't overbake!
Sprinkle with powdered sugar if desired.
Here is another recipe my friend made for us! DELICIOUS! And all it needs is a bowl and spoon - not even a mixer needed!
The recipe she has also calls for 1/2 tablespoon of instant coffee crystals but that was not used - might be worth a try one time though.
INGREDIENTS:
1 stick unsalted butter
3 oz. semi-sweet chocolate
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups flour
1 cup semi-sweet chocolate chips or 6 oz. dark chocolate, chopped
DIRECTIONS:
Preheat oven to 350 degrees.
Melt butter and chocolate together. Mix in both sugars, then the eggs and vanilla.
Add baking powder and salt, making sure there are no clumps.
Add the cocoa powder and stir until it's mixed in; then stir in the flour and the chips.
Drop by tablespoons onto the cookie sheet and bake on center rack for about 10 minutes - don't overbake!
Sprinkle with powdered sugar if desired.
Salted Nut Roll Bars
COMMENTS:
One of my friends made this recipe for a "cookie exchange." How yummy! Better than Payday Candy Bars!
INGREDIENTS:
12 oz. peanut butter chips
3 tablespoons butter
1 can sweetened condensed milk
2 cups marshmallows
3 cups salted dry roasted peanuts
DIRECTIONS:
Coat the bottom of a 9x12 pan with nonstick cooking spray.
Layer approximately 1 1/2 cups of peanuts on bottom of pan. On stove, melt butter and peanut butter chips in sauce pan.
Add condensed milk and marshmallows and continue to stir and heat until mixed well.
Drop by spoonfuls on top of peanuts and top with remaining peanuts.
Press peanuts down into mixture slightly.
Cool and cut into squares.
One of my friends made this recipe for a "cookie exchange." How yummy! Better than Payday Candy Bars!
INGREDIENTS:
12 oz. peanut butter chips
3 tablespoons butter
1 can sweetened condensed milk
2 cups marshmallows
3 cups salted dry roasted peanuts
DIRECTIONS:
Coat the bottom of a 9x12 pan with nonstick cooking spray.
Layer approximately 1 1/2 cups of peanuts on bottom of pan. On stove, melt butter and peanut butter chips in sauce pan.
Add condensed milk and marshmallows and continue to stir and heat until mixed well.
Drop by spoonfuls on top of peanuts and top with remaining peanuts.
Press peanuts down into mixture slightly.
Cool and cut into squares.
Chocolate Chip Pumpkin Bars
COMMENTS:
Warning: These are addicting! Check out step-by-step pictures here.
INGREDIENTS:
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cups sugar
2/3 cup unsalted butter
1/2 cup corn or vegetable oil
1/4 cup molasses
1 1/2 teaspoons vanilla
1 cup canned pumpkin (NOT pumpkin pie mix)
2 cups chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Stir together flour, cinnamon, baking soda, cloves, nutmeg, and salt. Set aside.
In large bowl, beat together sugar and butter at medium speed until fluffy. Reduce speed to low and beat in oil, molasses, vanilla, and pumpkin until evenly incorporated. Beat in flour mixture and chocolate chips just until blended.
Spread batter in large bar pan. Bake for 20-30 minutes, until toothpick comes out clean. Cool and cut into squares.
Warning: These are addicting! Check out step-by-step pictures here.
INGREDIENTS:
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cups sugar
2/3 cup unsalted butter
1/2 cup corn or vegetable oil
1/4 cup molasses
1 1/2 teaspoons vanilla
1 cup canned pumpkin (NOT pumpkin pie mix)
2 cups chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Stir together flour, cinnamon, baking soda, cloves, nutmeg, and salt. Set aside.
In large bowl, beat together sugar and butter at medium speed until fluffy. Reduce speed to low and beat in oil, molasses, vanilla, and pumpkin until evenly incorporated. Beat in flour mixture and chocolate chips just until blended.
Spread batter in large bar pan. Bake for 20-30 minutes, until toothpick comes out clean. Cool and cut into squares.
Almond Crescents
COMMENTS:These are the cookies my Grandma made every year around Christmas. I finally tried the recipe on my own this year, with her encouragement. I was so excited to have "the moon cookies" again!
INGREDIENTS:
3 cups flour
3 sticks of butter
1 1/2 cup powdered sugar
6 oz. ground almonds
2 egg yolks
(additional powdered sugar)
DIRECTIONS:
Cream butter and flour together. Add remaining ingredients.
Refrigerate dough in a rolled log.
Form dough into crescent shapes; place on cookie sheet. Bake at 325 degrees for 12 minutes. While warm, roll in additional powdered sugar.
INGREDIENTS:
3 cups flour
3 sticks of butter
1 1/2 cup powdered sugar
6 oz. ground almonds
2 egg yolks
(additional powdered sugar)
DIRECTIONS:
Cream butter and flour together. Add remaining ingredients.
Refrigerate dough in a rolled log.
Form dough into crescent shapes; place on cookie sheet. Bake at 325 degrees for 12 minutes. While warm, roll in additional powdered sugar.
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