1 c. shortening
1 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 t. vanilla
1 t. soda
1 t. baking powder
1 t. salt
4 1/2 c. flour
1 c. coconut
1 c. pecans or your favorite nuts
2 c. crushed cornflakes
1 (6 oz.) pkg. milk chocolate chips
8 T. cocoa (optional but really good)
Cream shortening, butter, and sugars. Add eggs and vanilla. Add flour, baking powder, and soda, mixing well. Add the rest of the ingredients. Mix and drop by large spoonfuls on cookie sheet. Spread each one slightly with back of spoon.
Bake at 350 until done.
January 31, 2008
Peanut Butter Cookies
1 c. butter
1 c. creamy peanut butter (yes it does make a difference... chunky will make a drier cookie)
1 c. sugar
1 c. packed brown sugar
3 eggs
3 c. flour
2 t. soda
1/4 t. salt
In a mixing bowl cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Sift flour, soda, and salt; add to creamed mixture. Roll into 1 1/2" balls and place 3" apart on an ungreased baking sheet. Flatten with a fork. Bake at 375 for 10-15 minutes.
Yields: 3-4 dozen
Note: I sprinkle with suger after they are flattened out. Also you and use a cheap meat tenderizing mallet to flatten out the cookies.
1 c. creamy peanut butter (yes it does make a difference... chunky will make a drier cookie)
1 c. sugar
1 c. packed brown sugar
3 eggs
3 c. flour
2 t. soda
1/4 t. salt
In a mixing bowl cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Sift flour, soda, and salt; add to creamed mixture. Roll into 1 1/2" balls and place 3" apart on an ungreased baking sheet. Flatten with a fork. Bake at 375 for 10-15 minutes.
Yields: 3-4 dozen
Note: I sprinkle with suger after they are flattened out. Also you and use a cheap meat tenderizing mallet to flatten out the cookies.
Soft Molasses Cookies
1/2 c. soft butter
1/2 c. crisco
1 1/2 c. sugar
1/2 c. molasses
4 c. flour
2 eggs lightly beaten
1/2 t. salt
2 1/4 t. baking soda
2 1/4 t. ground ginger
1 1/2 t. ground cloves
1 1/2 t. ground cinnamon
Cream butter, crisco and sugar. Beat in molasses and eggs. In another bowl, mix flour, salt, baking soda, and spices. Gradually mix flour mixture into creamed ingredients until well blended. Roll dough into 1 1/2 " balls, dip tops into granulated sugar. Bake at 350 for 10-11 minutes. DO NOT overbake.
1/2 c. crisco
1 1/2 c. sugar
1/2 c. molasses
4 c. flour
2 eggs lightly beaten
1/2 t. salt
2 1/4 t. baking soda
2 1/4 t. ground ginger
1 1/2 t. ground cloves
1 1/2 t. ground cinnamon
Cream butter, crisco and sugar. Beat in molasses and eggs. In another bowl, mix flour, salt, baking soda, and spices. Gradually mix flour mixture into creamed ingredients until well blended. Roll dough into 1 1/2 " balls, dip tops into granulated sugar. Bake at 350 for 10-11 minutes. DO NOT overbake.
The "Best" Oatmeal Cookie
3 eggs, well beaten
1 c. raisins
1 t. vanilla
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1 t. salt
1 t. cinnamon
2 t. baking soda
2 c. quick cooking oatmeal
Combine eggs, raisins, and vanilla. Let stand one hour.
Cream butter and sugars. Add dry ingredients. Mix well.
Blend in egg/raisin mixture. Add oatmeal.
Roll teaspoon of dough into small ball, flatten slightly. Bake at 350 for 10-12 minutes.
* Secret is soaking raisins *
1 c. raisins
1 t. vanilla
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1 t. salt
1 t. cinnamon
2 t. baking soda
2 c. quick cooking oatmeal
Combine eggs, raisins, and vanilla. Let stand one hour.
Cream butter and sugars. Add dry ingredients. Mix well.
Blend in egg/raisin mixture. Add oatmeal.
Roll teaspoon of dough into small ball, flatten slightly. Bake at 350 for 10-12 minutes.
* Secret is soaking raisins *
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