Mrs. Fields’s Cookies

2 c. Brown sugar 

2 c. White sugar 

1 lb. Margarine (room temperature)

4 eggs 

2 tsp. Vanilla

3-4 c.. Semi sweet chocolate chips

4 c. Flour (*add cornstarch)

2 tsp. Baking soda 

2 tsp. Baking powder 

1 tsp. Salt

5 c. Oatmeal 

1 cup nuts (optional)

*(There's more water content in butter nowadays Add 1/2-1 tsp of cornstarch per 1 cup flour. Guaranteed your cookies will not be flat.)

Mix sugars, margarine, eggs and vanilla together. Mix dry ingredients together and add to creamed mixture. Add oatmeal, nuts, and chocolate chips. Bake for 6 minutes at 400* or 10 minutes at 350*.

Makes 100 cookies.

*My children love to eat the frozen dough *

Family Favorite!

Cherry Macaroon Cookies

1 1/3 cup shortening

1 ½ cup sugar

2 eggs

Cream sugar, shortening, eggs

1 ½ tsp almond extract

1 tsp salt

Add salt and extract

Add dry ingredients mix well

3 ½ cup flour

2 tsp baking powder

2 tsp soda

Add

1 ½ cup Coconut - chopped up finely 

1 cup maraschino cherry - cut and drain

Drop and Bake 375 for 8 minutes until top is light brown

*Zina Riches

Favorite Peanut Butter Cookie

Ingredients:

1/2 cup of butter

1/2 cup peanut butter

1/2 cup of sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups sifted flour

3/4 teaspoon baking soda

1/4 teaspoon of salt

Instructions

Preheat the oven to 375? Mix the first six ingredients.

Add the rest of the ingredients. Mix well.

Roll into balls and press with a fork dipped in sugar or flour.

Bake for 10 minutes in the preheated oven until lightly browned.

Allow the cookies to cool on a baking sheet for 5 minutes before placing them on a rack to cool completely.

Fudgy Chocolate Chocolate Chip Cookies

Ingredients:

3 cups flour

One cup +2 tablespoons Dutch cocoa

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

12 ounces (2 cups) semi sweet chocolate chips

One cup +2 tablespoons butter

1 1/2 cup granulated sugar

1 1/2 cup light brown sugar

Six large eggs room temperature

3 teaspoons vanilla extract

1 1/2 cup semi sweet chocolate chips

Directions:

Dry mix:

3 cup all-purpose flour

1 cup + 2 tablespoons Dutch process unsweetened cocoa
1/2 tsp baking soda

1 1/2 tsp salt

Set aside 

Sugar mixture:

1 1/2 Cups granulated sugar 

1 1/2 Cups light brown sugar 

6 large eggs (room temperature)

3 tsp vanilla extract 

1 1/2 Cups semisweet chocolate chips 

Set aside 

Melt: 

12 oz (2cups) chopped semisweet chocolate chips

1 cup + 2 TBSP butter 

Melt in microwave safe bowl for 30 seconds, mix. Continue in 15 second increments until smooth and melted. (about 90 seconds)

Fold into sugar mixture then fold in dry mix until no flour streaks remain. (The mixture will be thick and fudgy ) Let dough stand at room temperature for five minutes before adding additional chocolate chips.

Cook for 10 minutes at 350° bake. Add toppings.

Topping: 3 chocolate chips and salt flakes on top 

Chocolate Chip Cookies

Ingredients

• 1 cup butter room temp, salted or unsalted (2 sticks)
• 1¼ cups light brown sugar packed, *high altitude reduce to 1 cup
• ½ cup granulated sugar I used organic cane sugar, stays the same for high altitude
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
• 2-3 cups milk chocolate chips I used 1 ½ 11.5 oz
  pkg Ghirardelli

Instructions

1. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but l believe a stand mixer does a better job creaming the butter and sugars here)
2. Add eggs one at a time, mixing on medium speed,
3. 1 minute per egg -- then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
4. In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
5. With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
6. Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
7. Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

8. 
   

   1. This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
   2. Bake for 10-12 minutes, and not a minute longer!
      The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
   3. Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

   Notes

   High Altitude Crumbl Cookie Recipe Adjustments

   • Reduce brown sugar to 1 cup, packed
   • Keep granulated sugar at ½ cup
   • Add 2 tablespoons all-purpose flour to the 3 cups.
   • Everything else stays the same.

   It is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.

   Save

1. Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven.
   Line a cookie sheet (half-sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.
2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl

Gingerbread House Cookies

 

2 3/4 cups flour

1/2 teaspoon salt

1 teaspoon ginger

2/3 cup molasses

1 egg

1 tablespoon baking powder

1 teaspoon cinnamon

1/8 teaspoon cloves

1/3 cup brown sugar

1/2 cup oil

Mix thoroughly and chill several hours. (overnight or longer).

Roll dough on a piece of parchment paper and mark pattern.

Place on cookie sheet and bake at 300* for 20-30 minutes.

Cut out immediately after taking out of oven. Be very carefully as it breaks easily. The roof section will break if not completely baked.

Royal Icing

3 egg whites (or 3 T meringue powder)

1 lb. powdered sugar

1/2 teaspoon cream of tarter

1/2 cup or a little less water if powder is used.

Brookie Swirl

  

Brownies

*Any boxed brownie mix (preferably Gairadeli)

*Follow directions on box until mixing batter

Cookies

*cream together:

1 1/2 cups butter

3/4 cup sugar

1 1/2 cup brown sugar.

*add: 

2 eggs 

1 1/2 tbsp vanilla 

*add: 

4 1/4  cups flour 

2 tsp baking soda 

1 tsp baking powder 

1 tsp salt 

*Fold in your choice of milk chocolate (I like Guittard)

Brookies

Spread cookie dough evenly onto parchment paper in a baking sheet   

Spread  brownie batter smoothly over the cookie dough dough 

Lift up parchment paper slightly and let dough slowly fold over itself. Then carefully roll the dough into a swirl. Once done, roll back into the parchment paper and then cover it in foit.

Put into fridge or freezer for an hour to cool

*Preheat the oven to 350^

Cut swirl into slices and place on baking sheet 

*Cook for about 10-15 minutes 

Snicker Doodle Cookies

2 Cups shortening
3 Cups sugar
4 Eggs
5 1/2 Cup flour
4 tsp. cream of tartar
2 tsp. soda
1/2 tsp. salt

Roll into balls and then into cinnamon / sugar mixture. bake at 350* for 10-12 minutes, or until lightly browned.

Peanut Butter Blossoms

Ingredients:

* 48 HERSHEY'S KISSES Brand Milk Chocolates
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar


Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies. I have to double my batch.

White Chip Cookies

1 2/3 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter or margarine, softened
3/4 cup brown sugar
1/3 cup sugar
1 tsp. vanilla
1 lg. egg
2 cups white morsels

Combine flour, baking powder,baking soda and salt in small bowl. Beat butter,sugars and vanilla in large mixer. Stir in morsels and put on cookie sheets. Bake for 8-12 minutes at 375*

Makes about 3 dozen

Applesauce Cookies

1 C Shortening
2 C Sugar
4 eggs
1 tsp cinnamon
1 tsp salt

Mix these up well, then add:

4 C flour
2 tsp soda
2 C applesauce (or just one can)
1 C oatmeal
1 package of chocolate chips (about 2 cups)

Bake at 375 degrees for 10 minutes. They should be browning on the edges and the top shouldn't be doughy

Chocolate Chips Cookies

1 cup Butter flavor shortening
2 eggs
1 1/2 cup brown sugar

1 tsp salt
1 tsp baking soda
2 cups flour (add enough flour that dough doesn't stick to fingers, sometimes it takes a little extra)
Chocolate Chips

Mix the wet ingredients thoroughly, then add the dry. Add as many chocolate chips as you like.

Gingerbread Boys

1 ½ cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups flour
2 tsp. baking soda
1 tsp. ground allspice
2 tsp. ground ginger
1 tsp. ground cinnamon

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Put in a gallon Ziploc bag and refrigerate at least 2 hours.

Heat oven to 350*. Roll dough ¼ inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on lightly greased cookie sheet or parchment paper. Bake until no indentation remains when touched. Cook 10-12 minutes; cool. Decorate with frosting.

Big, Soft, Chewy Gingersnap Cookies

1/2 cup melted butter
scant 1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Sugar, for rolling

Instructions:

Stir butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients and stir until combined.
Shape 1-inch balls and roll in sugar. Place on a lightly greased or non-stick cookie sheet.
Bake at 350 degrees for 8-10 minutes or until done.

Sugar Cookies

1 cup shortening
2 cups sugar
2 whole eggs
2 tsp. vanilla

Beat well then add:

1 cup sour cream
6 ½ cups flour
2 tsp. baking soda
1 tsp. salt

Roll out and cut in desired shapes then bake at 400* for 5-8 minutes (depending on thickness of cookies)

Frost with Cream Cheese Frosting

Recipe From: Allison J

Oreo Cookies

2 Devil's Food Cake mixes
1/2 c. flour
1 c. oil
4 eggs

Combine:
(dough will be a bit greasy) Roll into 1-1 1/2 inch balls. Bake 350 for 10 minutes. (I bake them till they start to crack on the top, then I take them out and let them cool)

Frosting:
4 oz. cream cheese, softened
4 T. butter, softened
2 c. powdered sugar
1-2 capfuls peppermint extract

Makes about 40 complete cookies

Recipe From: Catherine C.

Ginger Snaps

Cream together:
¾ c. butter
2 c. sugar

Stir in:
2 well beaten eggs
½ cup molasses
2 tsp. vinegar

Add:
3½ c. flour
1½ tsp. baking soda
½ tsp. cloves
¼ tsp. cinnamon

Mix ingredients until blended. Form dough into balls. roll balls into sugar. Bake on a greased cookie sheet for about 12 minutes at 325*

No Bake Cookies

2 c. sugar
1/2 c. butter
1/2 c. milk
1/2 tsp salt
3 T cocoa
3 c. oats
1 tsp vanilla
1 c. peanut butter

Mix sugar, milk, coca, butter & salt in sauce pan. Bring to a boil over med. heat, stirring constantly. Beat thoroughly. Remove from heat & add oats, vanilla & peanut butter. Mix well. Drop on wax paper & cool.

Recipe From: Jennifer W

Vanishing Oatmeal Raisin Cookies

1 c. butter
1 c. brown sugar
½ c. sugar
2 eggs
1 tsp. vanilla
1 ½ c. flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

3 c. oats
1 c. raisins

Cream wet ingredients, and dry ingredients. Then add oats and raisins. Bake at 350* for 9-10 minutes

Recipe From: Stephanie B

Chocolate chip oatmeal Cookies

1 c. brown sugar
1 c. sugar
2 cubes margarine
2 eggs
1 tsp. vanilla

2 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 c. oatmeal
1 c. chocolate chips
1/2 c. nuts (opt.)

Mix sugars, margarine, eggs, and vanilla together. Sift dry ingredients and add to creamed mixture. Add oatmeal, nuts, and chocolate chips. Bake for 6-8 minutes at 400* .(makes 30 cookies)

Recipe From: Jennifer W