Vicky’s Oatmeal Craisin Cookies

 

“God cares a lot more about who we are and about who we are becoming, than about who we once were.” – Elder Dale G. Renlund

This is SUCH a delicious cookie.  If I had to pick my favorite all time cookie, this cookie would be in the running.  Sara got this recipe from her sweet friend and landlady, Vicky.

Oatmeal Craisin Cookies

Ingredients:

  • One cup (2 sticks) of butter
  • One cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • One Tablespoon vanilla
  • Two cups flour
  • Three and a half cups oats
  • One half cup flax meal
  • Heaping cup each of:
  • Craisins, Walnuts (or pecans)
  • One half to ¾ cup dark chocolate chips

Directions:

  • Combine 1 teaspoon soda and ½ teaspoon salt
  • Use food processor to make coarse flour out of the oats
  • Preheat oven to 350 degrees
  • Combine butter and sugars until creamy.  Add eggs and vanilla.  Beat well.
  • Combine dry ingredients including flax meal and mix well.  Gradually add about 2/3’s to creamed mixture.  Add craisins, nuts and chips.  Blend evenly and add remaining dry ingredients.
  • Bake for 9 + minutes.  Makes about 4 dozen cookies.
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Christmas: Frosted Ginger Cookies

“Love the giver more than the gift.” – Brigham Young

Frosted Ginger Cookies:

I got this DELICIOUS cookie recipe from my friend Tamara.

Serves 36; preparation time: 20 minutes / bake time: 15 min. a batch

Ingredients

  • 1 ½ cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 teaspoons vanilla extract
  • 4 ½ cups all purposes flour
  • 1 Tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground cloves

Frosting

  • 1/3 cup packed brown sugar
  • ¼ cup milk
  • 2 Tablespoons butter
  • 2 cups confectioner’s sugar
  • ½ teaspoon vanilla
  • Pinch of salt

In a large bowl cream butter and sugar; add eggs beating well one after another.  Stir in molasses and vanilla. Mix well.  Combine dry ingredients and gradually add to the mixture.  Drop by teaspoonfuls 2 inches apart on ungreased baking sheet.  Bake 325 12 to 15 minutes until they spring back when touched.  Do not over bake.  Remove to wire racks.

Frosting:  In a large saucepan bring butter, milk and brown sugar to a boil.  Cook and stir for one minute.  Remove from heat.  It will look curdled.  Cool for 3 minutes.  Add confectioner’s sugar, vanilla and salt.  Mix well.  Frost warm cookies.  Yields 6 dozen.

Christmas Ginger Snap Cookies

“Christmas is doing a little something extra for someone.” – Charles M. Schulz

Ginger Snap Cookies

This is the best ginger snap cookie I’ve ever tasted.  I got this recipe from my friend Jeanette.  It’s soft and chewy and would make a perfect holiday gift for neighbors and friends.

  • 1 ½ cups of butter (softened)
  • 2 cups of brown sugar
  • ½ cup molasses
  • 2 eggs
  • Mix together in mixer until fluffy
  • Sift Together in another bowl:
  • 6 cups of flour
  • 4 tsp. soda
  • 1 tsp. salt
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves

Mix 2 bowls together.  Form into small balls, roll in sugar.

Bake @375 for 11-12 minutes

Christmas Chocolate and Peanut Butter Chip Pretzel Cookies

Chocolate and Peanut Butter Chip Pretzel Cookies

Ingredients

  • 1 1/2 cups of all purpose flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup broken up pretzel pieces
  • Sea Salt

Directions

  1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
  3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and pretzels. Cover and refrigerate for an hour.
  4. Preheat the oven to 350 F.  Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

 

Ultimate Chocolate Chip Cookies (Crisco)

Ultimate Chocolate Chip Cookies (Crisco)

STEP ONE

HEAT oven to 375ºF.

STEP TWO

BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

STEP THREE

DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

STEP FOUR

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

 TIP

* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

BAR COOKIES

STEP ONE

HEAT oven to 375ºF. Follow recipe above to prepare dough. Coat 13 x 9-inch baking pan with no-stick cooking spray. Spread dough evenly in pan. Bake 16 to 18 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool completely before cutting into bars.

Andes Creme De Menthe Chunk Cookies

 

Andes Creme De Menthe Chunk Cookies

Andes Creme De Menthe Chunk Cookies

Photo by mytastytreasures


Ingredients

  • ½ cup salted butter – softened
  • ¾ cup dark brown sugar
  • ½ cup white granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 package Andes creme de mente baking chips
  • 2⅔ sifted all purpose flour

Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

Nestle Toll House Cookies

Nestle Toll House Cookies

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
 dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Quaker Vanishing Oatmeal Raisin Cookie Recipe

QUAKER VANISHING OATMEAL RAISIN COOKIES

“A goal properly set is halfway reached.” –Zig Ziglar

Makes about 4 dozen cookies
INGREDIENTS

Mint Polka Dot Cookies

Success is the sum of small efforts, repeated day in and day out. –Robert J. Collier, Writer

Recipe and photo source: http://www.ldsliving.com/-Food-Dish-My-Family-s-Favorite-Cookie-Recipe/s/67377
Mint Polka Dot Cookies
Recipe adapted from Guittard
2 cups (12 ounces) Guittard semi-sweet chocolate chips
1/2 cup unsalted butter (NOT margarine)
1 1/2 cups all-purpose flour (do not sift)
1/2 teaspoon baking soda
heaping 1/8 teaspoon salt
3 large eggs
1/2 cup sugar
2 teaspoons vanilla
1 2/3 cups (10 ounces) Guittard Green Mint Chips
Preheat oven to 350F.
Heat semisweet chips and butter in microwave inside a small bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until slightly stiff. (If you chill it for longer, make sure to roll dough into balls before placing on cookie sheet.) Drop by well-rounded teaspoonfuls onto ungreased cookie sheets (preferably lined with parchment or Silpat).
Bake 8-10 minutes. Cookies will be soft in centers but will harden as they cool.
To judge doneness:
-cook until the tops look crusty, but there’s still a little gloss through the cracks. (With dark cookies, it can be hard to tell when things are cooked; it helps to smack the pan against the rack–if they deflate a little when you do it, they’re cooked.)
-leave cookies on the pan for 5-10 minutes after you pull them. The residual heat helps to bake them a little, but doesn’t overcook them. They shouldn’t fall apart when you remove them with a spatula, but they will still be a little gooey.

The Best Gingerbread Cookie Recipe

gingerbread

 

“Christmas, my child, is love in action.” – Dale Evans

 

The Best Gingerbread Cookie Recipe

These are hands down the BEST gingerbread cookies I have ever had.  This recipe made thick, soft, delicious cookies.  Emilie made them and we decorated them with homemade icing, red hots and jelly beans.  She found the recipe here:  http://theparsimoniousprincess.blogspot.com/search?q=gingerbread+cookies

1 1/2 cups unsalted butter (3 sticks), softened
1 cup brown sugar
2 large eggs
1 cup molasses
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. ground ginger
5 cups all-purpose flour

Directions:

In a large bowl, combine butter and sugar until smooth then add the eggs one at a time until it’s all mixed well together.

Add the molasses and mix it in.

In a separate bowl, combine the soda, salt, spices, and flour.  Add to the wet mixture and stir it all together until smooth.

Let the dough chill for a couple hours before you roll it out.  Flatten your dough on a piece of plastic wrap, then wrap it up, and put it the fridge to get cold.  When it’s time to roll out the dough it will be easier because it’s ready to go.

Roll out the dough on a floured counter-top until it’s about 1/4 inch thick.  Cut into desired shapes.

Preheat oven to 350 degrees F.

On a lined or greased baking sheet, bake the cookies for 10-12 minutes or until just golden brown.  Let the cookies cool on wire racks before you decorate them.

We used homemade icing that we put in a large plastic bag with a hole cut at the edge to squeeze the icing from before adding the candy.