January Recipe Swap- Chocolate Chip Cookies

We enjoyed a fun night of chocolate chop cookies and milk and had a whopping 16 sister there! There were many different varieties and add ins as well as some interesting tricks of the trade. Like for a soft chewy cookie, add sour cream and for puffy yet crisp cookies, dissolve the baking soda in hot water before adding it to the mix.

Best Chocolate Chip Cookie (submitted by Lori B.)

Cook Time: 10 Minutes Servings: 24

"Crisp edges, chewy middles."

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs 2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 

Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Peanut Butter Cookies with Milk Chocolate Chunks

(Submitted by Ellen P., taken from bakeorbreak.com)

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: about 24 cookies

Ingredients

• 1 & 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened, cut into 1-inch pieces
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 6 ounces good milk chocolate, coarsely chopped
• granulated sugar or sanding sugar, for sprinkling

Instructions

Sift together flour, baking soda, and salt. Set aside.

Using an electric mixer, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and peanut butter. Beat until combined.

Add half of flour mixture. Mix for 15 seconds. Add remaining flour mixture and mix just until combined. Fold in chocolate. Cover bowl and refrigerate for at least 3 hours.

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

Drop dough by rounded tablespoonfuls onto baking sheets, leaving about 2 inches between cookies. Using the palm of your hand, gently press each cookie down so that it forms a tall disk shape. Be sure not to press too hard or press cookies too flat.

Sprinkle tops of cookies with granulated sugar or sanding sugar. Bake 10-12 minutes, until tops of cookies just begin to brown.

Cool cookies on pan on wire rack for 5 minutes. Transfer cookies to rack to cool completely. Store in an airtight container for up to 3 days.

Choc. Chip Pretzel Cookies  (Submitted by Lindsay B.) 

3/4 c. butter

1/2 c. granulated sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

2 generous cups flour

2 tsp. corn starch

1 tsp. baking soda

dash of salt

choc chips to taste

pretzels to taste (about 1/2 cup or so, run through the food
processor or chopped small)

Oven to 350 degrees.

Cream butter and sugars.  Add egg and vanilla and beat
until light and fluffy.

Add dry ingredients and stir until just mixed.

Stir in chocolate chips and pretzel pieces.

Bake for 8-10 minutes until barely golden brown around the edges. 

Outrageous Chocolate Chip Cookies (Submitted by Daniel D. from AllRecipies.com)

Description

18 Servings, Prep Time: 15 Minutes, Cook Time: 10 Minutes

A great combination of chocolate chips, oatmeal, and peanut butter. She says to add Recees peanut butter chips for extra yumminess!

Ingredients

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

December Recipe Swap- Cookie Exchange

Ellen hosted our annual Cookie Exchange this month and there was a great variety of cookie and treats for us all to take home and share with family and friends.

Starlights Sugar Crisps (submitted by Sarah Nichol via Dorothy Britsch)

Soften 1 cake of yeast in ¼ c warm water.  (1 cake of yeast = 1.5 to 2 tsp. of instant yeast or 2 to 2.5 tsp. of active dry yeast).

In separate bowl, sift together 3.5 cups flour and 1.5 tsp. salt.  Cut in 1 cup of butter until particles are the size of small peas.

Blend in 2 beaten eggs, ½ cup sour cream, 1 tsp. vanilla and the cake softened yeast.  Mix thoroughly, cover and chill at least 2 hours or overnight – up to 4 days. 

Sprinkle rolling surface with vanilla sugar (see below).  Roll out half the dough to a rectangle about ¼” thick.  Fold one end of the dough over to the center, then fold the other end to the center.  Sprinkle the rolling surface with vanilla sugar again, turn dough by ¼ turn and roll out again.  Again, fold by thirds.  Repeat sprinkling sugar, rolling, and folding 3 times. 

Cut into strips of 4” x 1”, twist 2 or 3 times each, and place on a greased cookie sheet. 

Bake at 325 – 375 degrees for 15-20 minutes.  Watch very carefully.

Vanilla Sugar

1.5 cups sugar + 1.5 tsp. vanilla, blended.  

December Recipe Swap- Cookie Exchange

This month we had a cookie exchange for recipe swap and it was a great turn out! Unfortunately i don't have very many recipes from that night but i hope to track down more...

Crisp Chocolate Bites (aka chocolate crinkles) submitted by Shaunna B.
6 tbs unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped
1 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup flour
1/4 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup confectioners sugar

In a saucepan combine butter and chocolate on LOW heat. and stir until melted. Pour mixture into large bowl and let cool. stir in granulated sugar, add egg and vanilla, beat until light and fluffy. Sift flour, cocoa, baking soda and salt. Gradually add flour mixture to chocolate mixture and stir to combine. Cover and refrigerate for about 1 hour. Preheat oven to 375 degrees. lightly grease baking sheets. Shape dough into 3/4-inch balls and roll in cofectioners sugar to coat. Bake until puffed and cracked on top, about 12 minutes. Makes about 42 cookies.

Mint Oreo Cookie Crunch (submitted by Maggie T.)

Mint Chocolate Cookie Crunch  1 bag mint chocolate chips (or, Andes Mint Chips) 2 1/2 bags (or 5.5 C) dark chocolate chips (we LOVE Hershey's Special Dark!!) 1 pkg. Oreo cookies 4 C Rice Krispies First, melt the chocolate chips (and mint chips) until just melted. Then, finely crumble the Oreo cookies. We use a blender/food processor to do this, and purposefully leave a few larger random pieces. Combine the Oreo, Rice Krispies and melted chocolates in a large bowl. Stir until well coated. Using a spoon or an ice cream scooper, create cookies on top of waxed or parchment paper. Then, lick the bowl :) Allow cookies to harden up on the counter for a few hours before eating. This recipe makes 124 cookies! They are great to give as gifts, if you're willing to share :) You can also easily cut the recipe in half. Use 1/2 a bag of Andes mints, 1 (12oz) bag of chocolate chips, 2 C Rice Krispies and a half a package of Oreos.

Vanishing Oatmeal Raisin Cookies (submitted by Maggie T.)

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisins

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

English Gingersnaps

English Gingersnaps
a.k.a.
Mary’s Conference Cookies
Makes 30 25 gram cookies.
2 cups all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
6 oz. (1 ½ sticks) butter
1 tsp. cinnamon
1 cup sugar
1 ½ tsp. ground ginger
1 egg, lightly beaten
½ tsp. ground cloves or allspice
¼ cup dark molasses
1/8 tsp. grated nutmeg
1/3 cup sanding sugar (large crystal is best)
Preheat the oven to 375˚ Grease 3 cookie sheets.
Sift together (I use a large sieve) flour, baking soda, salt and spices.
Cream butter and sugar until smooth and light.
Beat in egg, then molasses. (If you spread a little oil in ¼ cup measure, the molasses won’t stick as much.)
Stir in dry ingredients thoroughly.
Pinch off pieces of dough and shape into 1-inch balls. Roll each ball in sanding sugar to completely cover and place them 12 to a cookie sheet.
Bake 10 minutes or until almost firm to touch.
Let rest 3-5 minutes, then cool on racks.
Note: Allspice is cheaper and I have ½ lb., if anyone wants to buy some.
I’m looking for a new supplier for large crystal sanding sugar. In a pinch you could use regular granulated sugar, but it’s not the same.
submitted by: Mary Johnston

Cholesterol-free chocolate chip cookies

Cholesterol-free chocolate chip cookie recipe.
2/3 c Smart Balance margarine, softened
1/2 c sugar
1/2 c brown sugar
1 Tbsp. canned pumpkin
1 tsp. vanilla
1 1/2 c flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c dark chocolate chips (I use Ghiradelli 60% dark)
2/3 c chopped walnuts

Beat the margarine a bit. Add the sugars and mix some more. Add the pumpkin and vanilla and mix. Add the dry ingredients and mix again. Add the chocolate chips and walnuts and mix yet again. Bake at 350 degrees for about 10 minutes, or until just barely golden around the edges.
submitted by: Emily Raymond

Peanut Butter Cookies

Submitted: Carrie Brady ( I got the recipe from Cami Jones, who got it from Melanie Ball)

Lemon Cake Cookies

Lemon Cake Cookies

Cookies:
2 1/2 cups plus 1 T cake flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
9 T butter, at room temperature
1 cup plus 2 T sugar
1 T grated lemon zest
2 large egg yolks, at room temperature
1 whole large egg, at room temperature
1 1/4 cups sour cream, at room temperature

Glaze:
6 T unsalted butter
1 1/2 cups confectioner's sugar
3 T fresh lemon juice

Preheat oven to 375 degrees. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar, and lemon zest in a medium-size bowl until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg yolks and mix on medium speed until blended, about 10 seconds. Scrape the bowl, then add the whole egg and mix until blended, 10 seconds more. Add the sour cream and mix on medium-low speed until blended, about 8 seconds. Fold in the dry ingredients by hand, then turn the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula and mix on low until the batter is smooth and velvety, 10 seconds. Give the batter a stir or two with the spatula. Drop the batter by large rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets. Bake until the cookies puff up, are firm to the touch, and just begin to turn golden, about 12 minutes. Remove the cookies from the sheets with a spatula and place them on a cooling rack. Allow them to cool completely. Meanwhile prepare the glaze: Melt the butter in a small pan over low heat. Place the sugar in a medium-size bowl. Add the butter and lemon juice to the sugar and beat vigorously with a whisk until the mixture is smooth and creamy. Once the cookies have cooled, dip the entire rounded top of each into the glaze. Place the cookies on the cookie sheets and allow them to sit until the glaze hardens, several hours. Makes 36 cookies.

Note: Although cake flour gives these cookies a superior texture, you may substitute 2 cups plus 3 T all-purpose flour for it.
submitted by: Ellen Patton

Banana Cookies

Ingredients:
Mash 1 banana
Add 1 cup white sugar
1/2 cup shortening
1 egg, beaten
2 cups flour
1 tsp. baking powder
pinch of salt
1 tsp. vanilla
optional-1 cup chopped nuts or coconut-I don't put these in cause I don't like them.


Directions:
Just mix it all together. Spray the cookie sheet and put the mix on by spoonfuls and bake at 375 degrees for 10-12 minutes.

Number Of Servings:about 24 cookies

Preparation Time:3 minutes
submitted by: Carrie Brady

Lemonade Drops

1 cup shortening
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 can (6 oz) lemonade concentrate, thawed
Cream shortening and sugar. Mix in eggs. Mix in dry ingredients and half of the lemonade. Bake on greased cookie sheet at 375 F (or a little lower) for 15 minutes.
Sprinkle remaining lemonade on cookies before removing from pan. Cool on wire rack.
Note: Can use orange juice or limeade as well.
submitted by: Saralynn Jensen