Chocolate White Chocolate Chip Cookies

Ingredients:

• 1 c butter, softened
• 2 c sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 c all-purpose flour
• 3/4 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 pkg white chocolate chips

Instructions:

• Preheat oven to 350.
• With mixer, cream butter and sugar for at least 3 minutes.  Beat in the eggs and vanilla.  
• In a separate bowl, combine flour, cocoa, baking soda, and salt.  Stir into creamed mixture.  Fold in the white chocolate chips.
• Drop cookies onto cookie sheets.  Bake 8-10 minutes.  Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Little Debbie Oatmeal Cream Pies

Ingredients:

(for cookies)

• 1 cup butter
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 TBS molasses
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/8 tsp cinnamon
• 1 1/2 cups quick oats

(for filling)

• 2 tsp very hot water
• 1/4 tsp salt
• 1 7-oz jar marshmallow cream
• 1/2 cup shortening
• 1/3 cup powdered sugar
• 1/2 tsp vanilla

Instructions:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter and the sugars. Add molasses, vanilla, and eggs.
• In another bowl, combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture. Stir in the oats.
• Drop dough on ungreased cookie sheets. Bake for 6-7 minutes. Do not overbake; they should look moist.
• In a small bowl, dissolve the salt in the hot water. Allow to cool.
• Combine marshmallow cream, shortening, powdered sugar, and vanilla in a separate bowl and whip until fluffy. Add the salt water and mix well.
• Spread the filling on the flat side of half of one cookie and press the second cookie on top.

Oatmeal Cranberry White Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
  
• 1 cup brown sugar
• 2 large eggs
• 2 cups old-fashioned oats
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups sweetened dried cranberries
• 1 cup white chocolate chips

Instructions:

• Preheat oven to 375 degrees.
  
• With an electric mixer, stir butter and sugar until light and fluffy. Add eggs; mix well.
• In a separate mixing bowl, combine oats, flour, baking soda, and salt. Gradually add to butter mixture.
• Stir in dried cranberries and white chocolate chips.
• Drop by rounded teaspoonfulls onto cookie sheets. Bake about 10 minutes or until golden brown. Cool on wire rack.

**Yields about 40 cookies.

No-Bake Cookies

Ingredients:

• 1 stick butter
• 1/2 cup milk
• 2 cups sugar
• 1 cup semisweet chocolate chips
• 4 TBS peanut butter
• 3 cups old-fashioned oats

Instructions:

• Place chocolate chips, peanut butter, and oats in a large mixing bowl.
  
• Combine the butter, milk, and sugar in a saucepan. Bring to a rolling boil; boil and stir for 1 min.
• Add the hot mixture to the chocolate mixture; stir well.
• Drop by spoonfuls onto waxed paper. Put in the fridge for about 10 minutes to harden.
  

Pumpkin Chocolate Chip Cookies - VERY EASY VERSION

Ingredients:

• 1 box yellow cake mix
• 2 tsp pumpkin pie spice (substitute: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, & 1/2 tsp ground ginger)
• 1 cup canned pumpkin
• 1/4 cup butter, softened
• 1 cup chocolate chips

Instructions:

• Preheat oven to 375 degrees.
• Mix first 4 ingredients with mixer.
• Fold in chocolate chips.
• Drop dough by spoonfulls on pans.
• Bake 11-14 minutes.
• Cool cookies on wire racks, then frost with Vanilla Buttercream Frosting.
  

Raisin - Oatmeal Cookies

Ingredients:

• 2 egg whites, slightly beaten
• 1 cup brown sugar
• 1/3 cup oil
• 1 tsp. vanilla
• 1/2 cup milk
• 1 cup flour
• 1/2 tsp. baking soda
• 1/4 tsp. cinnamon
• 1 1/2 cup quick cooking oats
• 1 cup seedless raisins

Instructions:

• Preheat oven to 375 degrees.
• Mix egg whites, brown sugar, oil, vanilla, and milk with mixer.
• In a separate bowl combine flour, soda, cinnamon, and oats. Add to first mixture and combine thoroughly. Stir in raisins with a spatula.
• Drop cookies by spoonful onto a cookie sheet. Bake for 12-15 minutes.

Yield: about 3 dozen cookies

Mrs. Field's Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• 2 1/2 cups oatmeal
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 12-oz. package chocolate chips

Instructions:

• Preheat oven to 375 degrees.
• Measure oatmeal into a blender and chop into a powder.
• Cream butter and sugar in a mixer. In a separate bowl, combine flour, powdered oatmeal, salt, baking powder, and baking soda. Add eggs and vanilla to creamed mixture. Reduce mixer speed and gradually add dry mixture. Turn off mixer and stir in chocolate chips with a spatula.
• Drop dough by spoonfulls onto cookie sheets.
• Bake about 6 minutes or until golden brown around edges. Do not overbake.

JOY Club Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 12-oz. package chocolate chips

Instructions:

• Preheat oven to 375 degrees.
• Cream butter and sugars for at least 3 minutes. In a separate bowl, mix flour, salt, and baking soda. Add eggs and vanilla to creamed mixture. Reduce mixer speed and gradually add the flour mixture. Turn off mixer and use a spatula to mix in chocolate chips.
• Drop cookie dough by spoonfulls onto cookie sheets.
• Bake 5-6 minutes or until golden brown around edges. Do not overbake.

Chocolate Drops

Ingredients:

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 2 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup milk
• 2 squares semi-sweet chocolate almond bark, melted

Instructions:

• Preheat oven to 350 degrees.
• Cream butter and sugar for at least 3 minutes.  Then add egg and vanilla.
• In a separate bowl, combine dry ingredients.  Add to creamed mixture, alternating with milk.
• Stir in melted chocolate.
• Drop dough onto a cookie sheet.
• Bake cookies 8-10 minutes.
• Allow cookies to cool; then frost with Vanilla Buttercream Frosting.

Molasses Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup solid Crisco
• 1 1/2 cups sugar
• 1/2 cup molasses
• 2 eggs, beaten
• 4 cups flour
• 1/2 tsp. salt
• 2 1/4 tsp. baking soda
• 2 1/4 tsp. ground ginger
• 1 1/2 tsp. ground cloves
• 1 1/2 tsp. ground cinnamon

Instructions:
Preheat oven to 350.
Cream butter, shortening, and sugar for at least 3 minutes.  Meanwhile, combine dry ingredients in a separate bowl.
Add molasses and eggs to the butter/sugar mixture.  Add dry ingredients and mix thoroughly.
Roll into 1" balls and roll tops in a bowl of sugar. Place on cookie sheets and bake about 11 minutes.

Pumpkin Chocolate Chip Cookies

Ingredients:

• 1/2 c. margarine or shortening, softened
• 1 1/2 c. sugar
• 1 egg
• 1 tsp. vanilla
• 2 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 c. pumpkin
• 1 12-oz. pkg. chocolate chips

Instructions:
Preheat oven to 375*.
Cream butter and sugar for at least 3 minutes. Meanwhile, combine dry ingredients in a separate bowl.
Add egg and vanilla to butter/sugar mixture. Mix in dry ingredients, alternating with the pumpkin. Stir in chocolate chips.
Drop onto cookie sheets. Bake 12-15 minutes.

Sugar Cookies

Ingredients:

• 1 c. butter
• 1 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 4 tsp. baking powder
• 1 tsp. salt
• 3 3/4 c. flour
• 3 TBS milk

Instructions:
Cream butter and sugar for at least 3 minutes. Meanwhile, combine dry ingredients in a separate bowl.
Mix in eggs and vanilla with the butter/sugar. Alternately add the remaining dry ingredients with the milk. Chill overnight.
Preheat oven to 400*. Roll dough out in small portions until about 1/8" thick. Cut out shapes and bake 5-6 minutes.
Freeze cookies overnight. Frost frozen cookies with Vanilla Buttercream Frosting.

Yield: about 3 dozen

Kringlas

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 tsp. vanilla
• 3 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 pinch of salt
• 1 cup buttermilk

Instructions:

• Cream butter and sugar until smooth. Stir in egg and vanilla.
• In a separate bowl, combine dry ingredients.
• Add buttermilk to batter alternately with the dry ingredients.
  
• Cover bowl with plastic wrap and place in refrigerator at least 8 hours.
• Preheat oven to 350 degrees.
• Pull off pieces of dough and roll into 6" strips (about 1/2" thick) on a lightly floured surface. Shape strips into a figure 8.  I have found it helpful to put the bowl of dough back into the refrigerator between batches, as the warmer it gets the stickier it gets.
• Bake for 10-12 minutes or until lightly browned on bottom.