Chocolate Chip Cookie Cake

• 1 cup butter
  
• 1/2 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour, plus 4 Tbsp
• 1 tsp salt
• 1 tsp cream of tartar
• 1 tsp baking soda
• 2 cups semi-sweet chocolate chips

1. Best butter and sugars together.
2. Add eggs and vanilla.
3. Mix flour, salt, baking soda and cream of tartar.
4. Add dry ingredients to the batter and mix until well blended.
5. Stir in chocolate chips.
6. Seared dough into a 15 1/2 inch round pan.
7. Bake for 20 mins at 350 degrees.

 

Recipe via food.com

 

Cheerios Breakfast Cookies

• 1 ¼ cups sugar
• ½ Cup Butter or Margarine Softened
• ½ Cup peanut butter
• ¼ Cup Water
• 1 TBSP Vanilla
• 1 egg
• 1 ½ Flour
• 1 Cup Oats (old fashioned or quick cooking)
• 1 cup raisins
• ½ tsp salt
• ½ tsp baking soda
• 3 cups Cheerios Cereal

Directions

1. Heat oven to 375 °
2. In large bowl, Stir together sugar, butter, Peanut Butter, Water, Vanilla, and egg. 
3. Stir in remaining ingredients except Cereal.
4. Gently Stir in cereal.
5. On ungreased large Cookie sheet drop dough by rounded ¼ cupfuls 2 inches apart. You know I use parchment Paper! 
6. Flatten dough to about 1 inch thick.
7. Bake 10-12 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.

Recipe via A Few Short Cuts

Gingerbread Cookies

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 2 Tbsp ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp allspice
• 1/4 tsp salt
• 8 Tbsp unsalted butter, at room temperature
• 1/4 cup vegetable shortening, at room temperature
• 1/2 cup packed light brown sugar
• 2/3 cup molasses
• 1 large egg, at room temperature

1. In a large bowl, whisk together flour, baking soda, spices and salt. In another large bowl, using an electric mixer on medium-high speed, cream together butter and shortening. Add sugar and beat until light and fluffy, about 3 minutes. Beat in molasses and egg. Scrape down sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form into 2 disks, wrap in plastic wrap and refrigerate for 4 hours, or up to overnight.
2. Preheat oven to 350 degrees F; line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Cut out cookies with a 3-inch cutter and place 1 inch apart on baking sheet. Gather scraps and re-roll to form more cookies. Repeat with remaining dough disk.
3. Bake cookies for 10 to 12 minutes, switching sheets top to bottom and front to back halfway through. Cook cookies on baking sheets on wire racks for 5 minutes, then transfer to racks to cool completely. Repeat with remaining dough.

Recipe via All You Magazine

Ultimate Peanut Butter Cookies

• 3 cups all purpose flour
• 2 tsp. baking soda
• 1/2 tsp salt
• 16 Tbsp. unsalted butter, at room temperature
• 3/4 cup sugar
• 1 1/4 cups packed dark brown sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 1 cup peanut butter, creamy or crunchy

1. Position racks in upper and lower thirds of oven and preheat to 350 degrees F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl. 
2. With an electric mixer on medium-high speed, beat butter with both sugars until light and fluffy, about 3 minutes. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches until just combined.
3. Form dough into 1 inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool n pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining dough.

Recipe vial All You Magazine

Orange Cookies

• 1 Cup Butter (softened)
• 2 cups sugar
• 2 eggs
  
• 3 oranges (grated and juiced)
• 6 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 cup milk
• 2 tsp vinegar

Directions

1. Preheat oven to 350 degrees.
   
2. Grate orange rinds to get zest. You will want the zest of all 3 oranges. After you have grated cut open and juice the oranges.
3. Cream together butter and sugar; add eggs, juice and grated rind of oranges. Mix thoroughly.
4. Sift together flour, baking soda, and baking powder.
5. In a small bowl, mix together milk and vinegar or use buttermilk.
6. Alternate adding milk and dry ingredients to creamed mixture, mixing well after each addition.
7. Drop by rounded teaspoonfuls onto un-greased cookie sheet.
8. Bake for 15 minute or until light brown. Ice cookies while warm

Icing

• 16oz powdered sugar
• 1 tbsp butter
• juice and rind of 1 orange

Whisk together to make icing for orange cookies. Drizzle over cookies, or dip cookies into icing while still warm.

Recipe makes 6 dozen cookies!

Recipe via afewshortcuts.com

Grandma's Waffle Cookies

• 8 eggs
• 1 lb Butter or Margarine
• 1 Cup Packed Brown Sugar
• 2 Cups Granulated Sugar
• 1 tsp Vanilla
• 1/4 tsp salt
• 1 tsp Baking Soda
• about 9 Cups of flour

Directions

Plug in Waffle Iron to preheat.

Melt Butter. Mix with the sugars until well blended.

Add eggs and vanilla, mix on medium speed for 2 minutes.

Add salt, baking soda, and enough flour to make dough stiff (about 9 cups give or take.)
It all depends on where you live and the humidity. I used 9 1/4 cups today in Florida!
Roll into walnut size balls and place in waffle iron about 2 minutes or until done. I used my handy cookie scoop! Much faster.

Recipe via afewshortcuts.com

Best Ever Oatmeal Raisin Cookies

• ½ lb (2 sticks) margarine or butter, Softened
• 1 cup firmly packed brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1-½ cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp salt
• 3 cups Uncooked Oats
• 1 cup raisins

Directions

Heat oven to 350 degrees
Beat together Margarine and sugars until creamy.
Add Eggs and Vanilla; Beat well.
Add Combined flour, baking soda, cinnamon, ginger, and salt.
Stir in oats, and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack

Makes about 4 dozen…depending on size.

Recipe via afewshortcuts.com

Drop Sugar Cookies

• 1 1/3 cups flour
• ¾ tsp baking powder
• ¼ tsp salt
• ½ cup butter or margarine (1 stick), softened
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla extract

  
  

Directions

Preheat oven to 350 degrees.

In small bowl combine all the dry ingredients.

In the mixer beat butter and sugar until light and fluffy. (This will take a few minutes on high)

Beat in egg and vanilla until blended.

Reduce speed to low and beat in flour mixture just until combined, scraping the bowl with a spatula.

Drop dough by heaping teaspoons, 2 inches apart on a parchment lined cookie sheet.

Gotta have a cookie scoop! The best invention ever!

Bake for 10 minutes or until just brown around the edges.

Recipe via afewshortcuts.com

Positively Pumpkin Cookies

• 2 ½ Cups Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 3 tsp Pumpkin Pie Spice or (2 tsp Cinnamon, ½ tsp nutmeg, ½ tsp ground clove)
• ½ tsp salt
• ½ cup butter, softened
• 1 ½ cups white sugar
• 1 Cup canned Pumpkin Puree
• 1 egg
• 1 tsp Vanilla

Directions

Preheat oven to 350 Degrees.

Combine Flour, Baking powder, Baking soda, Pumpkin Pie Spice, and salt; set aside.

In a medium bowl, cream together the ½ cup of butter and sugar.

Add pumpkin, egg, and vanilla to butter mixture and beat until creamy.

Mix in dry ingredients.

Drop on cookie sheet by tablespoonfuls.

Bake for 11-15 minutes in the preheated oven.

Dip warm cookies in glaze and allow to cool.

To Make Glaze:

Combine 2 cups powdered sugar, 3 tbsp milk, 1 TBSP melted butter, and 1 tsp vanilla. Add milk as needed to achieve the right consistency. You can also drizzle the glaze on the cookies instead of dipping if you prefer.

Variation

You could mix in chocolate chips or raisins into the batter before you bake. I haven’t tried it myself, but I bet they would be yummy!

Dairy Free: Use Butter Flavored Crisco instead of butter. When making the glaze use vanilla soy milk, and dairy free margarine.

Recipe via afewshortcuts.com

Cheerios Breakfast Cookies

• 1 ¼ cups sugar
• ½ Cup Butter or Margarine Softened
• ½ Cup peanut butter
• ¼ Cup Water
• 1 TBSP Vanilla
• 1 egg
• 1 ½ Flour
• 1 Cup Oats (old fashioned or quick cooking)
• 1 cup raisins
• ½ tsp salt
• ½ tsp baking soda
• 3 cups Cheerios Cereal

————————————————-

1. Heat oven to 375 °
2. In large bowl, Stir together sugar, butter, Peanut Butter, Water, Vanilla, and egg.
3. Stir in remaining ingredients except Cereal.
4. Gently Stir in cereal.
5. On ungreased large Cookie sheet drop dough by rounded ¼ cupfuls 2 inches apart. You know I use parchment Paper!
6. Flatten dough to about 1 inch thick.
7. Bake 10-12 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.

Recipe via afewshortcuts.com

Chocolate Chip Cookies

• 1 cup Butter (2 sticks) softened 
• 1 cup firmly packed Brown Sugar
• 1/2 cup White Sugar
• 2 eggs
• 1 tsp Vanilla Extract
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 to 2 1/2 cups Flour (1 cup whole wheat, 1.5 cups all purpose) 
• 1 (12 oz) Bag of Semi Sweet Chocolate Chips

——————————————————-

• Preheat oven to 350 degrees
• Cream Butter and Sugars together in Mixer.
• Scrape down sides, add Eggs and Vanilla, mix well.
• Scrape down sides again, add Baking soda, salt, and flour.
• Mix until incorporated. Add more flour if dough is too sticky.
• Mix in Bag of Chocolate Chips until evenly distributed.
• Drop by rounded teaspoonful onto parchment lined cookie sheet.

Bake for 12 minutes or until edges are golden brown.

Super Simple Strawberry Cookies

• 1 box Strawberry Cake Mix
• 1/3 cup oil
• 1/4 cup milk
• 1 egg
• 1/4 pureed Strawberries
• powdered sugar
• chopped pecans (optional)

——————————————
Preheat oven to 375 degrees

Mix all ingredients except Powdered Sugar.

You can mix by hand, or with mixer.

Mix just until everything is well incorporated.

Scoop into 1 inch dough balls onto parchment lined cookie sheet.
You could use a well greased cookie sheet, but I prefer parchment paper.

Bake at 375 for 10 minutes or until the edges turn golden brown.

Allow to cool on pan for about 2 minutes then move to cooling rack.

While on cooling rack sprinkle with Powdered Sugar.

Recipe via afewshortcuts.com

Peanut Butter Thumbprint Cookies

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup solid vegetable shortening
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 cup firmly-packed brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 package (13 oz.) bite-size chocolate swirl candies

Preheat oven to 325 F

In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat shortening and peanut butter with electric mixer until light and fluffy. Add sugars, mix well. Add eggs, one at a time, and vanilla, mixing until smooth. Add to shortening mix; mix well. Roll dough into 1 in. balls (dough will be slightly dry). Place on ungreased cookie pan about 1 1/2 inches apart. With finger, make a depression about 1/2 inche deep in center of each ball (dough will crack around edges).

Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place 1 candy onto each cookie. Remove from pan to cooling grid; cool completely. Makes about 5 dozen cookies.

Snowman Cookies

Prep: 20 mins
Bake: 12 mins
Yield: 18 cookies

• 2/3 cup all-purpose flour
• 1 16 1/2-oz. roll refrigerated sugar cookie dough
• 1/4 cup canned vanilla frosting
• Red and green food coloring, optional
• 1/2 cup M7M's Minis
• 36 miniature chocolate chips
• 18 candy-coated sunflower seeds
• 18 Hershey's Kisses

1.) Preheat oven to 350 degrees F. Knead flour into cookie dough. Tear off a piece of dough and roll it into a 1/4-inch ball. Roll a slightly larger piece into a 1-inch ball, and a still larger piece into a 1 1/4-inch ball. Repeat with remaining dough.

2.) Place 1 of each size ball close together on a parchment-lined baking sheet; flatten slightly. Bake for 12 minutes. Let cool. Die frosting with food coloring, if desired. Pipe frosting for scarves and to attach M&M's buttons, chocolate-chip eyes, sunflower-seed noses and Kisses hats. Add snowflake sprinkles, if desired.

Per serving (1 cookie): 219 Cal., 9g Fat (4g Sat), 13mg Chol., 1g Fiber, 2g Pro., 31g Carb., 105mg Sod.

Recipe via All You Magazine

Ultimate Peanut Butter Cookies

Prep: 35 mins
Bake: 16 min. per batch
Yield: about 80 cookies

• 3 cups all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 16 Tbsp. (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 1/4 cup packed dark brown sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 1 cup creamy or crunch peanut butter

1.) Position racks in upper and lower thirds of oven and preheat to 350 degrees F. Butter 2 largebaking sheets. Whisk together flour, baking soda and salt in a medium bowl.

2.) With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.

3.) From dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until colden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.

Per serving (2 cookies): 160 Cal., 8g Fat (4g Sat.), 23mg Chol., 1g Fiber, 3g Pro., 19g Carb., 101mg Sod.

Recipe via All You Magazine

Merry Gingerbread Cookies

• 6 Cups all-purpose flour
• 1 tsp baking soda
• 1/2 teaspoon baking powder
• 4 tsp. ground ginger
• 4 tsp. cinnamon
• 1 1/2 tsp. ground cloves
• 1 cup unsalted butter, softened
• 1 cup Splenda No Calorie Sweetener, granulated
• 1 tsp. salt
• 2 eggs
• 1 cup molasses
• 3 Tbsp. water

1.) Bled together flour baking soda, baking powder, and spices in a large mixing bowl.

2.)Cream butter, Splenda and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

3.) Preheat oven to 350 degrees F. Roll cookie dough out of slightly less than 1/4 inch. Cit into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Per serving: 100 Cal., Cal. from Fat 35, Fat 4g (Sat. 2g), 15mg Chol., 75mg Sod., 15g Carb., 1g Fiber, 4g Sugar, 2g Pro.

Recipe via Splenda add in All You Magazine