May 19th, 2008 by alice
Tags: Chocolate, Chunk, Cookies, Oatmeal
INGREDIENTS
- 1 (18 1/4 ounce)packagewhite cake mix
- 1 (3 1/2 ounce)packageinstant butterscotch pudding mix
- 2/3cuprolled oats
- 1/2cupvegetable oil
- 1/2cupsour cream
- 1/4cupwater
- 2teaspoonsvanilla extract
- 1cupsemi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease cookie sheets.
- In a large bowl, stir together cake mix, instant pudding, and rolled oats.
- Add oil, sour cream, water, and vanilla; mix until smooth and well blended.
- Stir in chocolate chips.
- Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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May 14th, 2008 by alice
Tags: Chocolate, Cookies, Out, Roll, Sugar
INGREDIENTS
- 1/2cupmargarine
- 3/4cupsugar
- 1egg
- 3/4teaspoonvanilla
- 1tablespoonmilk
- 1 1/2cupsflour
- 1/3cupcocoa
- 1/2teaspoonbaking powder
- 1/8teaspoonsalt
DIRECTIONS
- Cream margarine and sugar together with electric mixer.
- Add egg and beat with electric mixer.
- Add vanilla and milk and beat with electric mixer until light and fluffy.
- In a separate bowl, stir together flour, cocoa, baking powder, salt.
- Stir with a spoon, the flour mixture into the creamed mixture.
- Place dough into lock seal bag. refrigerate 2-3 hours or overnight.
- Preheat oven to 325 degrees F.
- Lightly flour dough board.
- Using a floured rolling pin, roll out half of dough to 1/8 inch thickness.
- Cut into desired shapes with floured cookie cutters.
- Place cookies onto ungreased cookie sheets and sprinkle lightly with granulated sugar.
- Bake 6-8 minutes, or until touched lightly in the center of cookie with finger the imprint does not show.
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May 1st, 2008 by alice
Tags: , Big, Cookies, Flavored, Triple
INGREDIENTS
- 3cupsall-purpose flour
- 2cupsrolled oats
- 3tablespoonsunsweetened cocoa powder
- 2teaspoonsbaking soda
- 1/2teaspoonsalt
- 2cupsbutter, softened
- 1cupchunky peanut butter
- 1 1/2cupsgranulated sugar
- 1 1/2cupsbrown sugar
- 3eggs
- 2teaspoonsvanilla
- 3cupssemi-sweet chocolate chips
DIRECTIONS
- In a large bowl, stir together flour, oats, cocoa powder, baking soda and salt; set aside.
- In a very large mixing bowl, beta butter and peanut butter with an electric mixer on medium speed until smooth.
- Add sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla.
- Beat in as much flour mixture as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour mixture.
- Stir in chocolate chips.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned and set (I like to undercook my cookies by a minute or two myself-just watch).
- Cool on cookie sheet for 1 minute. Transfer cookies to wire rack and let cool.
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April 29th, 2008 by alice
Tags: Butter, Cookies, Jam, Peanut
INGREDIENTS
- 1/2cupplain flour
- 1/2teaspoonbaking powder
- 3/4cupcreamy peanut butter
- 3dropsvanilla essence
- 1/4cupunsalted butter, at room temperature
- 3/4cupcaster sugar
- 1/4cup softlight brown sugar, packed
- 1largeegg
- strawberry jam
-
FOR THE FROSTING
- 1/4cupicing sugar, plus
- 2tablespoonsicing sugar
- 1 1/2tablespoonsmilk
- 1/4cupcreamy peanut butter
DIRECTIONS
- Pre-heat the oven to 180*C/350*F.Sift together the flour and baking powder and set aside.
- Blend together the peanut butter and the butter with you electric hand mixer, until fluffy and well combined.Add the caster sugar and the brown sugar and beat until smooth.Beat in the egg and vanilla.Stir in the flour mixture to combine.
- Shape TBS of the dough into balls and place 2 inches apart on an ungreased baking sheet.Press down a bit with your fingertips and then with your thumb, gently dent the centre of each cookie.Spoon about ½ tsp of the jam into these dents. Bake for about 12 minutes or until lightly golden and done.Remove from the oven and pan to cool on a wire rack.
- Beat together the ¼ cup of peanut butter and the icing sugar.Beat in the milk a little at a time until it reaches a good consistency for piping.Place into a plastic sandwich bag and squish it all down into one corner.Snip ofa tiny bit of the corner of the bag and pipe the frosting onto the cookies.Enjoy!
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April 27th, 2008 by alice
Tags: Chocolate, Cookies, Sugar
INGREDIENTS
- 2cupsflour
- 1teaspoonbaking powder
- 1/4teaspoonsalt
- 4baker’s unsweetened chocolate squares
- 1cupbutteror margarine
- 1 1/2cupssugar, divided
- 1egg
- 1teaspoonvanilla
DIRECTIONS
- Pre- heat oven to 375°F.
- Combine flour, baking soda and salt set aside.
- Mirowave chocolate and butter in large bowlon High for 2 minutesor until butter is melted.
- Stir until chocolate is completly melted.
- Add 1 cup of the sugar; mix well.
- Blend in egg and vanilla.
- Stir in flour mixture until well blended.
- Rerigerate 15 minutes or until dough is easy to handle.
- Shape into 1 inch balls; rolling in remaing 1/2 cup sugar.
- Place 2 inches apart, on ungreased baking sheets.
- If flatter crisper cookie is desired flatten with bottom of glass.
- Bake:.
- 8-10 minutes or until set.
- Cool on baking sheets 1 minute.
- Remove to wire racks: cool completly.
- Chocolate Carmel Sugar Cookies: Omit 1/2 cup of the sugar.
- Prepare dough into balls as directed.
- Roll in 1/2 cup finely chopped pecans instead of sugar.
- Place 2 inches apart on baking sheets.
- Make indentation in each ball.
- Bake as directed.
- Microwave 1 bag 14 ouces of Kraft carmels and 2 tablespoons of milk in microwaveable bowl on High for 3 minutes or until carmels are melted, stirringafter 2 minutes.
- Spoon evenly into centers of cookies.
- Drizzle melted Baker’s Semi-Sweet Baking chocolate.
- Cool compeltely.
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