QUAKER VANISHING OATMEAL RAISIN COOKIES
“A goal properly set is halfway reached.” –Zig Ziglar
- Makes about 4 dozen cookies
These are hands down the BEST gingerbread cookies I have ever had.
They were thick and soft and they were delicious. Emilie made them last night and we decorated them with homemade icing and red hots and jelly beans. Recipe source: 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
In a large bowl, combine butter and sugar until smooth. Add eggs one at a time until incorporated.
Add molasses. Mix.
In a separate bowl, combine the soda, salt, spices, and flour. Add to the wet mixture. Mix until smooth.
Once your dough has chilled, roll it out onto a floured countertop 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.
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.
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Chocolate Chunk Cookies
Sara’s neighbor brought over a plate of these cookies to her after she had a baby. Dallin liked the cookies so much he wouldn’t return the plate until the neighbor texted him the recipe:
Cream together: 3/4 c butter or margarine, 1/2 c of sugar, 1/4 c brown sugar
Add: 1 egg
Sift together: 2 1/2 c flour, 1/2 tsp salt
Add to creamed mixture: 1 tsp vanilla, 1 tsp almond flavoring, 1 10-oz bar of chocolate (any kind) cut into 1/2 inch pieces (or use a bag of Ghiradelli chocolate chips)
Spoon small one inch balls of cookie dough onto cookie sheet. Bake 8-10 minutes at 350 degrees. They won’t look done but they are.
Mix together in mixer until fluffy.
Sift Together in another bowl:
Mix 2 bowls together. Form into small balls, roll in sugar.
Bake @375 for 11-12 minutes.
In large saucepan, combine sugar, butter, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats and vanilla. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
This is the recipe for those yummy-ridiculously easy to make-pumpkin cookies:
Preheat oven to 350 degrees.
Pour cake mix into a large bowl and whisk to remove lumps. Add the canned pumpkin and stir into the cake mix until well blended. Add chocolate chips and stir. Drop large spoonfuls onto greased baking sheet and bake for 16-18 minutes until done.
This recipe makes 4 dozen cookies.
Cream together butter and sugar until fluffy.
Add eggs, then milk. Scrape the sides of the bowl often.
Stir in remaining ingredients. Dough will be soft and sticky.
Place dough on well-floured pastry cloth or workspace. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
Gently roll out to 3/8 inch thickness. Cut into desired shapes and place on baking sheet lined with parchment. Bake at 325 to 10-12 minutes or until just the edges barely start to change color. Makes 4 dozen.
Mix together all ingredients until smooth. Dip cookie in icing and smooth with wide side of palm of hand.