Melissa Hess' Chocolate Chip Cookies

2 cups Crisco
1 cup sugar
2 cups brown sugar
2 tsp vanilla
Mix together well.  As 4 eggs and beat well:
4 cups flour
2 tsp baking soda
2 tsp salt
1 large bag milk chocolate chips

Bake 350-375 for 15 minutes. Makes about 6 dozen cookies.

Soft Chocolate Chip Cookies

• 2 cups of salted butter
• 2 cups white sugar 
• 1 cup packed light brown sugar
• 4 teaspoon vanilla
• 4 egg
• 6 cups all purpose flour (more as needed)
• 2 teaspoon baking soda
• 1 teaspoon salt (but I always add a little extra)
• 3 cups chocolate chips

1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the eggs; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
4. Roll the dough into 48 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
5. Let them cool on the pan for a good 30 minutes or so.  They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them as dough balls and bake them when needing a yummy treat.

Sugar Cookie Bars

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1/2 tsp baking soda
• 4 1/2 cups all purpose flour

frosting

• 1/2 cup unsalted butter
• 1 lb powdered sugar
• 1 tbsp vanilla extract
• 2 tbsp milk

Instructions

1. Preheat the oven to 375 degrees F. 

   In the bowl of a mixer with the paddle attachment cream the butter and the sugar together for about 2 minutes. 

   Add the eggs one at a time mixing well between each addition. Mix in the vanilla.

   Add the dry ingredients and mix until just combined. 

   Grease a cookie sheet and place the cookie dough into the pan. Spread the cookie dough evenly into the pan. 

   Bake for approximately 12-15 minutes or until the top of the cookie bars are a very light brown. 

   Cool completely and frost. 

Frosting

1. Place the butter in the bowl of a mixer with the paddle attachment. 

   Place the butter in the bowl and beat for 30 seconds. 

   Add the powdered sugar, vanilla, and milk and mix until combined and fluffy. 

   When the sugar cookie bars are completely cool spread the frosting onto the cookies. 

White Chocolate Macadamia Nut Cookies

½ cup butter
½ cup shortening
½ cup brown sugar
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon soda
½ teaspoon salt
2 ¾ cups flour
1 ½ cups white chocolate chips
½ cup macadamia nuts

Cream butter, shortening and sugars. Beat in eggs and vanilla and mix well. Add dry ingredients and mix until well combined. Add white chocolate chips and macadamia nuts and stir until well combined. Drop onto cookie sheet. Bake at 350 for 10 to 12 minutes.

Homemade Girl Scout Cookies: Samoas

I want to make these... when I am not on a diet!!!

Saw it on Yahoo...

2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.

3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.

4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel

1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons cream (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract

1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.

2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

Snicker Doodles

1 1/2 cups white sugar

1 cup butter, softened
2 eggs
1/4 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.

1/4 cup of white sugar
2 tsp cinnamon

Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an greased cookie sheet 2 inches apart and bake 8-10 minutes.

ANGELA'S Yummy Chocolate Chip Cookies

1 c. shortening (butter flavored)
1 c. brown sugar
1/2 c. white sugar
Cream.

Add:
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/4 c. flour

Chocolate Chips

Bake at 350 degrees for 8-10 minutes.

Toffee Bit Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

Directions:
1. Heat oven to 350 degrees. Lightly grease cookie sheet.

2. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.

3. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Mint Chocolate Cookies

1 pkg. Devils food Cake mix.

1/2 Butter, Softened
1 tsp. Vanilla
2 Eggs
1/2 C. Chopped Nuts
1 C. Andies Mints (I chopped mine)

Pre-heat oven to 350. Beat half of the dry mix, the butter, vanilla and eggs in a large bowl on med. speed until smooth. Stir in remaining cake mix, the nuts and chips. Drop dough by rounded teaspoonfuls 2 inches apart. Bake 10 min.
Take white chocolate chips and melt, adding. Dip half of the cookie in the chocolate and then top with crushed candy cane pieces. Do this right after before chocolate sets.
Tips- Adding a tsp or so of plain Crisco will thin out the chocolate a little and give a shine. Has to be Crisco though.

Peanut Butter Puddles

For crust-
1/2 c. butter; softened
1/2 creamy peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp salt

Cream first 5 ingredients together. Slowly mix in flour and salt. Chill in fridge for 1 hour. Roll into 1 inch uniform balls and place in small l greased muffin tin. Bake 325 degrees for 15 minutes or until lightly brown on edges. When remove from oven press down center to make an indentation. Let cool in pan at least five minutes before then set on cooling rack. Once all done baking make filling.

Filling-
1 c. chocolate chips
1 c. butterscotch chips
1 can of Sweetened Condensed milk
1 tsp. vanilla

Combine in a microwave safe bowl. Microwave on high for 5 minutes. Stir...if more heat is needed do it in 15 second increments until smooth.

Spoon fudge filling into each cup. Sprinkle or leave plain!

Chocolate Chip Cookies (Mom's)

Cream
1/2 c. shortening
1/2 c. margarine
1/2 c. sugar
1 c. brown sugar
1 tsp vanilla
2 eggs

Add
2 c. flour
1 tsp baking soda
1 tsp salt
2 c. chocolate chips

Drop by teaspoonful on greased cookie sheet. Bake 375 for 8-10 minutes.

Teri's Sugar Cookies

Cream-
3/4 c margarine
2 c. sugar
2 eggs

Add-
1 c. nonfat sour cream
1 tsp. vanilla
1/2 tsp baking soda
4 tsp baking powder

Add-
1/4 tsp salt
4 1/2 c. flour

Place in fridge for an hour. Roll out, cut and place on cookie sheet. Bake 350 degrees for 10-12. minutes.

Pineapple Cookies

1 c. shortening
1 c. brown sugar
2 c. sugar
2 eggs
1 c. crushed pineapple
3 1/2 c. flour
2 tsp. baking powder
1/4 tsp salt
1/2 tsp baking soda
2 tsp vanilla

Mix, bake 375 10-12 min.

Aunt Frances

Chocolate Chip Pudding Cookies

3/4 c butter
3/4 c shortening
3/4 c sugar
1 1/2 c brown sugar
 3 eggs
2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 (3.4 box) vanilla pudding
4 cups flour

chocolate chips



Cream together first 4 ingredients. Add eggs & vanilla, beat well. Add remaining ingredients. Bake 350 for 12 min.

Moist Pumpkin Cookies

1/2 c margarine or butter
1 cup pkg brown sugar
15oz canned pumpkin
1 egg
1 tsp vanilla
2 1/4 c. flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt

chocolate chips

Beat butter and sugar. Add in pumpkin, egg, vanilla until light and fluffy. Mix in flour, cinnamon, Baking powder, soda, salt, nutmeg. Blend stir in chips. Drop on greased cookie sheets 2 inch apart. 350 12-15 minutes.

Chewy Oatmeal Cookies

1 1/2 c. flour
1 tsp baking pwd
1/2 tsp baking soda
1 tsp salt
3/4 margarine
1/2 c. sugar
1 1/2 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 oatmeal
1 coconut

Mix dry ingredients, cream margarine, sugar. Add eggs and vanilla. Beat. Mix in oatmeal, coconut. Drop tsp on greased cookie sheet.