photo and recipe source: LDSLiving.com
Source cite: http://www.ldsliving.com/Exclusive-Recipe-Dream-Cookies/s/73473
½ cup shortening
½ cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
1 ⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 ½ cups rolled oats
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup chopped macadamia nuts or pecans
Preheat oven to 350° F. Lightly grease baking sheet; set aside. In large bowl, beat shortening and butter together with electric mixer 30 seconds at medium to high speed. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, occasionally scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in flour and cocoa powder. Stir in oats, chocolate chips, white chocolate chips, and nuts. Drop by heaping tablespoons or 1-inch scoop 3 inches apart on baking sheet. Flatten dough slightly. Bake 12 to 14 minutes or until just set. Let stand 1 minute on baking sheet. Remove to cooling rack. Makes 4 dozen.
To be a man is, precisely, to be responsible. –Antoine de Saint Exupery
This is a recipe I got from my neighbor, Cherish. She brought these cookies to church and it’s one of those chocolate chip recipes that are so good that you just have to get the recipe.
Preheat oven to 350 degrees.
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs (beaten)
- 1/4 teaspoon vanilla
- 2 cups sifted flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup oatmeal (instant)
- 1 cup chocolate chips
Cream shortening and sugars together, then add eggs and vanilla. Stir. Sift together into mixture 2 cups flour, and the soda, salt, and cinnamon. Stir. Add dry oatmeal and chocolate chips and stir. Texture will be very thick. Place on cookie sheets. Note: This recipe does NOT state whether or not the cookie sheet should be greased so I would lightly spray the sheet with Pam spray. Cook only until very slightly brown (the cookies will still look doughy) for about 10 minutes or less. Let cool.
Tips: Make sure you use a whole cup of shortening, packed. Be sure to under-cook them–don’t let them get very brown at all–so they fall apart when you take them off…until they cool. This is what makes them so chewy and good.
Everyone needs a good Snickerdoodle recipe, right? Well, here’s a good one.
Site source: http://allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/
- ½ cup butter, softened
- ½ cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
- Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Tips: If you’re having a problem with flat cookies, there could be two reasons. Check your baking soda and Cream of Tartar to make sure they’re fresh. Baking soda goes flat pretty soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn’t start fizzing immediately, it’s not any good. Also, if your eggs are too big the dough will spread too much. Most recipes call for large eggs, not extra large. If you are using extra-large, pour off a little of the whites.
1st: Use butter AND eggs that are room temp. Can use all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you’ll get a different result. Do not overmix. Lastly, use a medium scoop. For the topping, use 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat.
This cookie was sold at the Curtis Country Store in Charlemont, Massachusetts and that’s why I saved the recipe. I haven’t tried it yet but I figure any country store that sells cookies must have a good homemade recipe.
3/4 cup shortening
1 cup granulated sugar plus additional sugar for coating
1/4 cup molasses
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
3/4 teaspoon ground ginger
2 teaspoons baking soda
2 cups flour
Cream together the shortening and the cup of sugar. Beat in the egg and the molasses. Stir in the seasonings and soda, followed by the flour.
Chill at least 1 hour or overnight.
When you are almost ready to bake preheat the oven to 350 degrees.
Roll the dough into 2-tablespoon-sized balls and then roll them in granulated sugar.
Bake on parchment or silicone for 8 to 10 minutes. Do not overbake.
Cool the cookies on their sheet; they will flatten themselves out.
I got this recipe from my work friend Lark. She always called me Linda and finally I quit correcting her and just let it go.
- 1/2 cup vegetable oil
- 4 squares unsweetened chocolate (melted)
- 2 cups granulated sugar
- 4 eggs
- 2 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup powdered sugar
Mix oil, melted chocolate, granulated sugar. Then add 1 egg at a time to chocolate mixture, mixing well after each egg. Add vanilla. In separate bowl, combine flour, baking powder and salt. Mix dry ingredients well. Then add flour mixture, a little at a time, to chocolate mixture, mixing after each addition. Chill several hours to overnight. Drop spoonfuls into powdered sugar and coat cookie dough. Spray cookie sheet with Pam. Bake at 350 degrees for 15 minutes. Makes 30 cookies.
This is fun for kids at Thanksgiving
- 1 cup vanilla frosting
- 7 drops yellow food coloring
- 32 miniature peanut butter cups
- 1 package (11-1/2 ounces) fudge-striped cookies
- 32 pieces orange mini Chiclets gum
- In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
- Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.
This recipe has thousands of great reviews from Allrecipes. Site source: http://allrecipes.com/recipe/15004/award-winning-soft-chocolate-chip-cookies/
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.