Monstrously Good Cookies by TexasWren (Whitney, Texas, USA)
Really Good, but Low Fat Cookies by TexasWren (Whitney, Texas, USA)
Molasses Oatmeal Cookies by TexasWren (Whitney, Texas, USA)
Evil M & M Cookies by Furball (Alexandria, Virginia, USA)
Peanut Butter Blossoms by MaryJill (Sagle, Idaho, USA)
To Die For Microwaved Brownies by Shendoah (San Jose, California, USA)
Chocolate
Raspberry Crumb Bars by Shendoah
(San
Jose, California, USA)
Shortbread
by jenny72
(Harrogate, England)
Wonderful Shortbread by anderal (Calgary, Alberta, Canada)
Low
Fat Easy Bake Cookies by ????
Amana Cookies by Clindell (Kansas, USA)
Monstrously Good Cookies
by TexasWren (Whitney, Texas, USA)
This is my favorite cookie. The mother of one of my students
shared this with me many years ago, and I make them anytime I can find even a
feeble excuse. The recipe says it makes 5 dozen, but that will vary depending on
the size cookie you make. I make mine very, very large so that I can say,
"I only ate 1 cookie!"
1 cup brown sugar
1 cup sugar
1/2 cup soft margarine (I've never dared try them with butter-I probably
couldn't resist the temptation then!) 3 eggs
1 tsp vanilla
1 teaspoon vanilla
1 teaspoon light corn syrup
1 1/2 cup peanut butter
2 teaspoon baking soda
4 cups oatmeal
1 cup semi-sweet chocolate chips
4 oz. M & Ms
Mix in order listed. Drop by teaspoonfuls on ungreased sheet. Bake at 350o
F for 15
minutes.
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Really Good,
but Low Fat Cookies by TexasWren (Whitney,
Texas, USA)
These are low fat cookies with flavor. Of course, the fat-ness
varies if you add the nuts and chocolate chips.
1/4 cup margarine, soft
1/2 cup brown sugar
1/2 cup sugar
1/2 cup egg substitute
1 teaspoons vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cup quick oats
1/2 cup raisins
Optional-You can substitute chocolate chips and/or pecans.
Beat margarine. Gradually add sugars, then add egg and vanilla. Beat in flour,
soda, and salt. Stir in oats and raisins. Spray cookie sheet with Pam and drop 2
teaspoon size balls. Bake at 350o Ffor 10-12 minutes.
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Molasses
Oatmeal Cookies by TexasWren (Whitney, Texas,
USA)
"This is my husband's favorite cookie. It is proof that
something can be really good, even without chocolate."
1 1/4 cup sifted flour
3/4 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
2 eggs
1 1/2 cup quick oats
1 cup raisins
1 cup nuts, optional
Sift dry ingredients together. Add remaining ingredients and mix. Drop by
spoonfuls onto ungreased cookie sheet. Bake at 350o F for 12 minutes.
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Evil M&M Cookies by Furball
(Alexandria,
Virginia, USA)
"These are the cookie equivalent of that sweet bad boy that
you just can't stay away from, even if he isn't any good for you. I make the
Evil M&M cookies only for holidays then dump most of them on my co-workers.
They originally had some bland name like Chocolate-y M&M Holiday Cookies, but
we agreed that these are "evil" because they keep tempting you to go
back for just one more. This one needs both real butter and the
frosting."
12 oz M&M's or chocolate chips
1 1/4 cups softened butter
2 cups sugar
2 eggs
2 teaspoon Vanilla
2 cups plus 2 tablespoons Flour
3/4 cup cocoa
1 teaspoon baking soda
½ tsp salt
Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar. Beat
in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually
blend into creamed mixture. Stir in M&Ms or chocolate chips. Drop by
teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 9 minutes (cookies will
be soft and will puff a bit while baking). Cool on the baking sheet about a
minute, then move to wire rack to cool completely. Frost with butter frosting
(recipe below) and decorate. Recipe says it makes 4 dozen; I've never counted.
Butter Frosting for Evil M&M Cookies
½ cup softened butter
4 cups powdered sugar
2 teaspoon vanilla
4 - 6 teaspoons milk
Beat butter and powdered sugar together. Stir in vanilla and enough milk to make
the frosting spreadable.
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Peanut Butter
Blossoms by MaryJill (Sagle,
Idaho, USA)
"I hope anyone who is interested will copy this and possibly bake these
cookies for their loved ones, and this is my Christmas gift to bookcrossers the
world over."
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 tsp. vanilla extract
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 13 oz package Hershey Chocolate Kisses
Cream together sugars, butter and peanut butter. Beat in eggs, milk and vanilla. In a
separate bowl, sift together flour, soda and salt. Add to the creamed mixture. Shape in balls
(about jawbreaker size, not too big!), roll in sugar. Bake at 350o
F for 9
min. Remove from oven.
Press one kiss onto each cookie, and return to oven to bake for 1 more min. Test bake a couple to check your oven. You don't want to overbake. They should be chewy, not crispy.
You need to leave cookies out to cool, and for the kisses to get firm again, probably for about 3 hours. Pack in containers with lids, placing the bottom layer kiss side up, the next layer kiss side down, to avoid smashing any kisses. This is a very large recipe, I made 95 cookies yesterday. Halve it if you don't have at least 2 hours, or refrigerate the dough and make them in two bakings.
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To Die
For Microwaved Brownies by Shendoah (San
Jose, California, USA)
"One of the few things I use my microwave for ..."
2/3 cup butter, melted
2 oz egg; slightly beaten (2 whole)
1 cup flour; sifted
1/4 cup instant cocoa
1 cup Sugar
1 teaspoon Vanilla
1/4 cup cocoa; unsweetened
2 egg; slightly beaten
8" square or round baking dish slightly greased
Mix melted butter & sugar. Cool to room temp. Stir in eggs and vanilla until blended. Mix flour, cocoa mixes & baking powder; stir into sugar mixture until blended. Pour into dish. Cover with wax paper. Rotating dish every 1.5 minutes (or on auto turn), microwave on high 6 minutes, cool 1 hour. Yield: 8 servings. Preparation Time: 30 minutes.
Note: 2/3 cup butter melted is much much less than 2/3 cup solid butter. The melted butter in our recipe gives it the gooey texture.
Posted in bookcrossing.com Chit-Chat forum on 5/13/2003.
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Chocolate Raspberry Crumb Bars by Shendoah (San Jose, California, USA)
"Ok, just one more sweet thing for the chocoholics in the crowd ... Seriously yummy"
1 cup butter (2 sticks)
2 cups flour
2 cups semi-sweet chocolate chip; divided
1/2 cup nuts (optional), chopped
1/2 cup brown sugar
1/4 teaspoon Salt
14 oz can condensed milk (sweetened)
1/3 cup raspberry jam, seedless
Preheat oven to 350o F
1. Beat butter in large mixing bowl till creamy. Beat in flour, sugar, salt till well mixed. Will be crumbly. With Floured fingers, press 1 3/4 cup mixture into a 13x9x2 inch baking pan. Reserve remaining mix. Bake 10-12 minutes.
2. In small sauce pan combine 1 cup chips and sweetened condensed milk. Melt over low heat, stirring constantly until smooth. Spread over hot crust.
3. Stir nuts, if desired, into reserved crumb mixture. Sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips. Bake 25-30 minutes until center is set. Cool completely. Makes 30 1 oz. bars.
Posted in bookcrossing.com Chit-Chat forum on 6/1/2003.
Shortbread
by jenny72 (Harrogate, England)
150g/6oz plain flour
100g/4oz butter or margarine
50g/2oz sugar (preferably caster)
Some extra sugar to sprinkle on top
1. Light oven - gas 3, 170c.
2. Put flour in bowl, rub in margarine, stir in sugar.
3. Squeeze together with fingers to form dough. (Do not add any liquid).
4. Roll out to 1 cm thick. Cut into circles or fingers.
5. Place on a greased baking tray. Bake for 15-20 minutes until pale golden brown. The biscuits will not be crisp until cool.
6. Lift onto a wire tray to cool. Sprinkle with sugar.
Posted in bookcrossing.com Chit-Chat forum on 11/18/2003.
Wonderful
Shortbread by anderal
(Calgary, Alberta, Canada)
"I have a recipe for WONDERFUL shortbread cookies."
1/2 cup corn starch
1/2 cup icing sugar
1 cup all purpose flour
3/4 cup butter, softened
Sift first three ingredients together.
With wooden spoon, blend in butter until soft, smooth dough forms. Shape into
one inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for
30-60 minutes. Place 1.5 inches (4.5 cm) apart on UNGREASED baking sheet;
flatten SLIGHTLY with lightly floured fork. Alternatively, roll dough to 1/2
inch thick and cut out with cookie cutters. Decorate with sprinkles, nuts or
candied cherries if desired.
Bake in 300o F (150 C) oven 15-20 minutes or until edges are SLIGHTLY brown. Cool
on wire rack.
Posted in bookcrossing.com Chit-Chat forum on 11/18/2003.
Low
Fat Easy Bake Cookies by ????
1
box light yellow cake mix
1/4 cup egg substitute
1/4 cup canned unsweetened applesauce
vegetable cooking spray
Mix all ingredients until well-blended by hand. Lightly spray cookie sheet with vegetable cooking spray. Drop by rounded teaspoons onto cookie sheet. Bake at 350 degrees until lightly brown. Makes 60 servings. Calories per serving 36.
Note:
Also good with other
cake mix flavors.
Amana Cookies by Clindell (Kansas, USA)
I wanted to share a cookie recipe with the BCers. I used to make these all the time when I was younger, but I’d tucked the recipe away and forgotten about it. Last week I was snowed in and decided to make them again, mainly because they contain very little fat and come out crispy, which I thought my husband would like. To make a long story short, we both enjoyed them very much and I’ll definitely add them to my “active” pile of recipes.
2 eggs
2 cups brown sugar
2 cups flour
½ tsp. baking soda
½ tsp. cinnamon*
¼ tsp. salt
Put eggs in large bowl and stir in brown sugar. Add flour, baking soda, cinnamon and salt. Beat until well combined. Preheat oven to 375 degrees F. Roll out dough on a lightly floured board to 1/8 inch thickness. Cut with floured round cookie cutter. Place on greased baking sheets and bake 12-15 minutes. Cool on wire racks.
*I used the Pampered Chef “Cinnamon Plus” spice blend, which turned out to be very nice. A little extra added ginger might have been good as well.
