Big-Batch
Cookies
Cinnamon-Sugar Cookies
Pat Habiger
Spearville, KS
Make these sweet cookies even tastier by adding a cup of finely chopped pecans along with the other ingredients.
1 c. butter, softened
1 c. oil
1 c. sugar
1 c. powdered sugar
2 eggs, beaten
1 t. vanilla extract
4-1/3 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
1 t. salt
1 t. cinnamon-sugar
Garnish: colored sugar
Blend together butter, oil and sugars in a very large bowl. Add eggs and vanilla; mix well. Add remaining ingredients except garnish. Mix well and roll into one-inch balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar as desired. Bake at 375 degrees for 10 to 12 minutes. Makes 8 dozen.
Watch for old-fashioned enamelware roasters and dishpans at tag sales. They’re terrific for mixing up party-size batches of cookies!
Cinnamon Crackles
Joan White
Malvern, PA
A great addition to your Christmas cookie list! The orange and lemon zest makes them extra special.
1/2 c. butter, softened
1/2 c. shortening
1 c. sugar
1/2 c. brown sugar, packed
1 egg, beaten
1 t. vanilla extract
1/2 t. almond extract
2-1/2 c. all-purpose flour
2 t. baking soda
2 t. cream of tartar
1/2 t. salt
1 T. cinnamon
2 t. nutmeg
2 t. orange zest
1 t. lemon zest
Garnish: additional sugar
In a large bowl, blend together butter, shortening and sugars. Add egg and extracts; mix well. Combine remaining ingredients except garnish; gradually add to butter mixture. Form into one-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 15 minutes, until lightly golden. Makes 6 dozen.
Super-simple ice cream sandwiches...yummy! Place a scoop of softened ice cream on the flat bottom of one side of a cookie. Top with another cookie, bottom-side down; press gently. Serve immediately or wrap and freeze for up to one week.
Grandma Jones’s Sugar Cookies
Linda Jackson
Tremont, IL
This is a very old recipe from my grandmother. These sugar cookies are softer and thicker than most, with a lovely hint of lemon flavor. My sister and I grew up in the 1950s and 1960s, and to this day, we still bake these cookies for every Christmas and Easter.
2 c. sugar
1 c. margarine
2 eggs, beaten
1 t. lemon extract
1 t. vanilla extract
1 c. milk
1 T. vinegar
2 t. baking powder
1 t. baking soda
8-1/2 c. all-purpose flour, divided
Garnish: colored sugar
Blend together sugar and margarine in a very large bowl. Add eggs and extracts; mix well. Stir together milk and vinegar; add to bowl. Sift together baking powder, baking soda and one cup flour. Add to sugar mixture and mix well. Add remaining flour gradually, mixing with your hands at the end, until dough is stiff enough to roll out. On a lightly floured surface, roll out dough 1/4-inch thick. Cut with cookie cutters; place on ungreased baking sheets. Sprinkle with colored sugar as desired. Bake at 350 degrees for 6 to 8 minutes; rotate baking sheets halfway through. Store in an airtight container. Makes 7 to 9 dozen.
Plastic cookie cutters will produce a better defined impression on cookie dough if they’re lightly dipped in warm vegetable oil before using. Blot any excess oil with a paper towel.
Frosted Buttermilk Drop Cookies
Nichole Hawkins
Decatur, IN
This recipe is requested by everyone who tries these cookies...they are really creamy, soft and oh-so delicious! My mom handed down this recipe and we use it every year for special Christmas gifts.
3 c. sugar
2 c. margarine, softened
5 eggs, beaten
2 T. vanilla extract
7 c. all-purpose flour
4 t. baking powder
1 t. salt
4 t. baking soda
2 c. buttermilk
In a very large bowl, blend together sugar, margarine, eggs and vanilla; set aside. In a separate large bowl, sift together flour, baking powder and salt. Add baking soda to buttermilk. Stir flour mixture into sugar mixture alternately with buttermilk mixture; mix well. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for about 10 minutes. Remove cookies to wire racks; spread with Cream Cheese Frosting when cooled. Makes about 9 dozen.
Cream Cheese Frosting:
16-oz. pkg. powdered sugar
3-oz. pkg. cream cheese, softened
1 t. vanilla extract
1 to 2 T. buttermilk
Blend together powdered sugar, cream cheese and vanilla until smooth. If too thick, add a little buttermilk.
To stir up frosting in the reddest red and other extra bright colors, choose paste-style food coloring...just a dab goes a long way! Look for it at craft and cake decorating stores.
Rosemary Sugar Cookies
Sandy Ward
Anderson, IN
These cookies will melt in your mouth...yum! If you live close to us, come on over and pick some fresh rosemary from my garden! Substitute 2 teaspoons dried rosemary, if you don’t have any fresh.
4 to 4-1/2 c. all-purpose flour, divided
1 c. butter, softened
1 c. oil
1 c. sugar
1 c. powdered sugar
2 eggs, beaten
1 t. vanilla extract
1 t. baking soda
1 t. cream of tartar
2 T. fresh rosemary, chopped
In a large bowl, combine 4 cups flour and remaining ingredients except rosemary; mix well. If dough appears sticky, add a little more flour, a tablespoon at a time. Gently mix in rosemary. Form into one-inch balls and place on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 6 minutes. Rotate baking sheets and bake an additional 2 to 4 minutes, until cookies are pale golden and firm to the touch. Makes 6 to 8 dozen.
Oops, the cookies baked too long! If they’re a little too hard, but not burnt, slip a slice of fresh bread into the cookie jar overnight. Cookies will soften like magic.
Blueberry Drop Cookies
Lori Ritchey
Denver, PA
As these cookies bake, the kitchen fills with a wonderful blueberry aroma. Serve them still warm, with a cold glass of milk...perfect!
3/4 c. butter, softened
1 c. sugar
1-1/2 t. lemon zest
2 eggs
2 c. all-purpose flour
2 t. baking powder
1/4 t. salt
Optional: cinnamon to taste
1/2 c. milk
1 c. blueberries
In a large bowl, blend together butter, sugar and zest. Add eggs, one at a time, beating well. In a separate bowl, combine flour, baking powder, salt and cinnamon, if desired. Add flour mixture to butter mixture alternately with milk, beating until smooth. Fold in blueberries. Drop by teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 10 to 12 minutes. Makes 5 dozen.
A large blackboard makes a great bake sale sign. Pull out lots of colorful chalk to jot down the hours you’ll be set up, goodie prices and what your fundraiser is for.
Heavenly Drop Cookies
Cathy Hinkley
Colon, MI
Twenty years ago, while I was working at a grocery store over the holidays, a store patron gave me this cookie recipe. It’s still a favorite with my family for all holidays! I’ll use colored or white sugar to match the different holidays. Sometimes I top the hot cookies with chocolate chips or colorful candies as soon as they’re taken out of the oven...so pretty on a cookie tray.
2 c. margarine
16-oz. pkg. powdered sugar
3 eggs, beaten
1 T. hot water
1 T. vanilla extract
5 c. all-purpose flour
2 t. baking soda
Garnish: colored sugar
Blend together margarine and powdered sugar in a very large bowl. Add eggs, water and vanilla; stir until fluffy. Gradually add flour and baking soda; mix well. Cover and chill for 30 minutes. Drop dough by teaspoonfuls into a bowl of colored sugar; lightly roll around to coat. Place on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Makes about 6 dozen.
Want ready-made cookies at your fingertips? Just freeze them! Most cookie doughs freeze well and will stay fresh for 4 to 6 weeks. When it’s cookie baking time, just let them come to room temperature and bake according to the recipe.
Glazed Vanilla Sugar Crisps
Teri Lindquist
Gurnee, IL
This recipe has been in my mom’s recipe box since before I was born. It was so faded, I had to recopy it. It is the first cookie I ever baked, and now my family expects to see it in the Christmas cookie tin each year! Everyone remarks that they’ve never had anything quite like these cookies. P.S.: Santa loves them, too!
1 c. butter, softened
2-1/2 c. sugar, divided
2 eggs
1 T. vanilla extract
2-2/3 c. all-purpose flour
1 t. cream of tartar
1 t. baking soda
1 t. salt
In a large bowl, blend together butter and 2 cups sugar. Beat in eggs, one at a time. Stir in vanilla and set aside. In a separate bowl, combine remaining ingredients; mix well. Blend flour mixture into butter mixture. Cover and refrigerate for at least one hour. Form dough into one-inch balls; roll in remaining sugar. Place on parchment paper-lined baking sheets. Fill a cup with water. Using a teaspoon, drizzle several drops of water onto each ball. Bake at 350 degrees for about 20 minutes, until edges are lightly golden. Allow to cool on baking sheets 3 to 4 minutes; remove to wire racks. Makes 6 dozen.
Create a cookie bouquet...guests will love it! Fill a terra-cotta pot with florists’ foam that’s cut to fit inside; cover the foam with moss. Place freshly baked and decorated cookies on wooden skewers and tuck into the foam.
Dishpan Cookies
Linda Stackpole
East Waterboro, ME
Terrific for making lots of hungry little boys & girls happy at a big party!
2 c. sugar
2 c. brown sugar, packed
2 c. oil
4 eggs, beaten
2 t. vanilla extract
3 c. corn flake cereal
4 c. all-purpose flour
1-1/2 c. long-cooking oats
2 t. baking soda
1 t. salt
1 c. semi-sweet chocolate chips
1 c. raisins
In a very large bowl, blend together sugars, oil, eggs and vanilla; set aside. Combine remaining ingredients in a very large bowl; mix well. Pour sugar mixture over corn flake mixture and mix well. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Makes 10 dozen.
Découpage Mom’s favorite cookie recipe onto the lid of a tin, then line with a lacy napkin...a thoughtful container for delivering goodies to a lucky friend or relative.
Crispy Corn Flake Cookies
Teri Austin
Jenks, OK
Everybody loves this cookie and since it makes so many, I often mix up a batch, bake some for us to enjoy, then place the rest in the fridge to bake a day or two later. After baking, they freeze or keep well for several weeks in an airtight container. Great for sharing!
1 c. butter, softened
1 c. sugar
1 c. brown sugar, packed
1 egg, beaten
1 c. oil
1 c. long-cooking oats, uncooked
1 c. corn flake cereal, crushed
1 c. sweetened flaked coconut
1 c. chopped pecans
3-1/2 c. all-purpose flour
1 t. baking soda
1 t. salt
1 t. vanilla extract
Blend butter and sugars in a very large bowl until light and fluffy. Blend in egg and oil. Add oats, cereal, coconut and nuts; mix well. Add remaining ingredients; blend well. Form into walnut-size balls; place on ungreased baking sheets. Flatten with a fork dipped in water. Bake at 350 degrees for 15 to 17 minutes, until golden. Cool on baking sheets for 5 minutes; remove to wire racks. Makes 8 dozen.
Make a candlelight jar to fill with cookies...two gifts in one! Using craft glue, cover the outside of a wide-mouthed glass jar with torn squares of tissue paper in bright seasonal colors. Add cookies once the glue has dried. After the cookies are gone, a tealight can be tucked inside for a beautiful glow.
Coconut-Pecan Macaroons
Joy Ercanbrack
Hyde Park, UT
The surprise of coconut and pecans makes this old-fashioned oatmeal cookie a favorite every time I bake them! The recipe came from the leader of my 4-H sewing club, over thirty years ago. We used to bake hundreds of cookies for refreshments at the 4-H style dress review.
3/4 c. shortening
1/2 c. butter, softened
1 c. sugar
1 c. brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
2-1/4 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. long-cooking oats, uncooked
1 c. chopped pecans
2 c. sweetened flaked coconut
In a very large bowl, blend together shortening, butter, sugars, eggs and vanilla. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture; stir well. Stir in oats, pecans and coconut. Roll dough into walnut-size balls. Place on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Makes about 7 dozen.
For the best results when baking a large batch, don’t overcrowd the oven. Place no more than two baking sheets in the oven at once, and stagger them so the hot air can circulate around them. Rotate the baking sheets halfway through baking time and your cookies will be perfectly baked.
Coconut-Oat Cookies
Connie Wilson
Three Rivers, TX
These are my husband’s favorite cookies. I keep trying new recipes and he always says that these cookies are still the best! If you prefer, substitute one teaspoon vanilla for the almond extract and use pecans instead of almonds. They’re even more scrumptious with some semi-sweet or white chocolate chips added.
2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. long-cooking oats, uncooked
1 c. shortening
1 c. sugar
1 c. brown sugar, packed
2 eggs
1/2 t. almond extract
1 c. sweetened flaked coconut
1 c. sliced almonds, toasted
In a large bowl, sift together flour, baking powder, baking soda and salt; stir in oats and set aside. In a separate bowl, with an electric mixer on medium speed, blend together shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in extract. Gradually stir flour mixture into shortening mixture, blending well. Stir in coconut and almonds. Drop by rounded teaspoonfuls about 3 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10 minutes, or until golden. Makes 6 dozen.
On baking days, pop an easy dinner in the slow cooker first thing in the morning. Then relax and enjoy baking...dinner will be ready when you are!
Cowboy Cookies
Jo Ann
These cookies are our family’s favorite. They’re also called Monster Cookies because the recipe makes a monstrously large batch of big cookies. Try them...they’re irresistible!
3 c. shortening
6 eggs, beaten
3 c. sugar
3 c. brown sugar, packed
2 t. vanilla extract
6 c. all-purpose flour
1-1/2 t. baking powder
1 T. baking soda
1/2 t. salt
6 c. long-cooking oats, uncooked
2 12-oz. pkgs. semi-sweet chocolate chips
In a very large bowl, blend together shortening, eggs, sugars and vanilla; set aside. In a separate large bowl, combine flour, baking powder, baking soda and salt; mix well. Slowly stir flour mixture into shortening mixture. Add oats and chocolate chips; mix evenly. Form into walnut-size balls and place 2 inches apart on greased baking sheets. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly golden. Cool on wire racks. Makes about 10 dozen.
A great way to add toasty flavor to a favorite oatmeal cookie recipe. Spread uncooked oats on a baking sheet and bake at 300 degrees for 8 to 10 minutes, until lightly golden. Let oats cool before combining with other ingredients.
Nutty Oat Cookies
Carolyn Ayers
Kent, WA
These cookies travel well...terrific for camping and picnics! They freeze well too.
3-1/2 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
1/2 t. salt
1 c. long-cooking oats, uncooked
1 c. sugar
1 c. brown sugar, packed
1 c. oil
1 c. butter, softened
2 eggs, beaten
1 t. vanilla extract
1 c. crispy rice cereal
1 c. sweetened flaked coconut
1 c. chopped walnuts or pecans
Combine flour, baking soda, cream of tartar, salt and oats in a very large bowl; set aside. In a separate large bowl, blend together sugars, oil, butter, eggs and vanilla. Combine flour mixture and sugar mixture; mix well. Gently fold in remaining ingredients. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 to 15 minutes. Makes 6 dozen.
Use heart, diamond, club and spade cookie cutters to make cut-out cookies...deliver with a package of new playing cards to your favorite bridge partner.
Cranberry Chip Cookies
Mary Patenaude
Griswold, CT
These cookies have a wonderful sweet-tart flavor and the recipe makes plenty to share with friends. Drizzle the cooled cookies with melted white chocolate to make them extra special.
1/2 c. butter, softened
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/4 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. semi-sweet chocolate chips
1 c. white chocolate chips
1 c. sweetened dried cranberries
1 c. chopped nuts
In a very large bowl, blend together butter, shortening and sugars. Add eggs, one at a time, beating after each. Stir in vanilla. In a separate bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture; stir well. Stir in remaining ingredients. Drop by tablespoonfuls about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 9 to 11 minutes, until golden. Cool on baking sheets for about 2 minutes; remove to wire racks to cool completely. Makes about 9 dozen.
Baking lots of cookies and only have one or two baking sheets? Simply line each sheet with parchment paper. As each batch of cookies comes out of the oven, lift off the paper (cookies and all) onto a wire rack. Cool the hot baking sheet under running water and pat it dry...ready for you to add the next round of cookies.
Red, White & Blue Cookies
Becky Kuchenbecker
Ravenna, OH
This is my favorite, a chocolate chip cookie recipe that I adapted simply by changing the type of chocolate chips and adding dried cranberries and blueberries. These cookies freeze well.
1/2 c. butter, softened
1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg, beaten
1 t. vanilla extract
1 t. baking soda
1 t. cream of tartar
1/4 t. salt
2 c. all-purpose flour
1 c. white chocolate chips
2/3 c. sweetened dried cranberries
1/3 c. sweetened dried blueberries
In a very large bowl, combine butter, shortening and sugars; beat until light and fluffy. Add egg; mix well. Add vanilla, baking soda, cream of tartar and salt. Beat in flour; mix well. Fold in remaining ingredients. Roll into walnut-size balls. Place on lightly greased baking sheets, about 2 inches apart. Bake at 350 degrees for 8 to 10 minutes, until golden and firm to the touch. Cool on baking sheets for 2 minutes, until set. Remove to wire racks to cool completely. Makes 6 dozen.
A serving tray is oh-so handy for dessert buffets...topped with cookies, it can even be given as a gift. Repaint a tag sale find or pick up a plain wooden tray from a craft store. Cut out pictures from greeting cards and glue on with craft glue. Give the tray a protective coating of polyurethane finish.
Raspberry Meringue Kisses
Rogene Rogers
Bemidji, MN
Anyone who loves raspberries will love these cookies! They’re light and fluffy and very easy to make. The raspberry gelatin mix makes them a pretty color that’s pleasing on a Christmas cookie tray.
3 egg whites
1/8 t. salt
3-1/2 T. raspberry gelatin mix
3/4 c. sugar
1 t. white vinegar
1 c. mini semi-sweet chocolate chips
In a bowl, combine egg whites and salt. With an electric mixer on low speed, beat until foamy. Gradually add dry gelatin mix and sugar; beat until sugar is dissolved and stiff peaks form. Mix in vinegar; fold in chocolate chips with a spoon. Drop by teaspoonfuls onto parchment paper-lined baking sheets. Bake at 250 degrees for 25 minutes. Turn off oven; leave cookies in oven for an additional 20 minutes. Makes about 9 dozen.
To separate eggs when there’s no egg separator handy, crack each egg into a cup and pour it through a slotted spoon. The egg white will run through the slots, leaving the yolk behind on the spoon.
Bit o’ Lemon Cookies
Carol Hickman
Kingsport, TN
We had a multi-family yard sale a few years ago, and I made these cookies for everyone to snack on. The cookies were gone in no time, and everyone wanted the recipe. My sister-in-law still refers to them as “those wonderful lemon mashed potato cookies.” For a stronger lemon flavor, replace the pecans with finely crushed lemon drops.
3 c. sugar, divided
1 c. brown sugar, packed
3/4 c. butter, melted and cooled slightly
2 eggs, beaten
1 t. lemon extract
2 c. all-purpose flour
1 t. baking soda
2 c. instant mashed potato flakes
2/3 c. pecans, finely chopped
In a large bowl, combine 2 cups sugar, brown sugar, melted butter, eggs and extract. Stir with a wooden spoon until well blended. In a separate bowl, place flour, baking soda and potato flakes; stir gently to combine. Add flour mixture to sugar mixture; mix well. Stir in pecans. Roll dough into one-inch balls. Place remaining sugar on a plate; roll each ball in sugar until coated. Place balls about 2 inches apart on baking sheets lightly sprayed with non-stick vegetable spray. Bake at 350 degrees for 9 to 12 minutes, until light golden. Allow cookies to cool on baking sheets for one minute; remove to wire racks to finish cooling. Store in an airtight container. Makes 5 to 6 dozen.
Coat lots of cookies in sugar at once...easy! Just add the sugar to a large plastic zipping bag, drop in the cookies, seal the bag and shake to coat them.
Banana-Walnut Drops
Kimberlee Schmidgall
Tremont, IL
These cookies bring back sweet memories of my childhood and helping Mom in the kitchen. They’re delicious and easy to make!
1 c. sugar
3/4 c. shortening
1 c. bananas, mashed
1 egg, beaten
1 t. vanilla extract
1-3/4 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. nutmeg
3/4 t. cinnamon
1 c. quick-cooking oats, uncooked
1 c. chopped walnuts
In a large bowl, blend together sugar and shortening. Stir in bananas, egg and vanilla; set aside. In a separate bowl, sift together remaining ingredients except oats and nuts; mix well and add to sugar mixture. Fold in oats and nuts. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 12 minutes, or until lightly golden around edges. Makes 5 dozen.
A terrific party favor...jumbo cookies tucked into paper CD envelopes from the office supply store. Decorate the envelopes with stickers or rubber stamps. Your guests will thank you!
Raisin-Nut Pinwheels
Jen Stout
Blandon, PA
Add this recipe to your Christmas cookie list...yum!
3/4 c. shortening
2 c. brown sugar, packed
3 eggs, beaten
1 t. vanilla extract
4-1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
In a large bowl, blend together shortening and brown sugar. Add eggs and vanilla; beat well. Add remaining ingredients; mix well. Cover and chill for one to 2 hours. On a lightly floured surface, roll out dough to a rectangle, 1/4-inch thin. Spread Raisin Filling over dough. Roll up dough, starting on one long edge. Wrap in plastic wrap; chill for one hour. Slice 1/4-inch thick; arrange slices on lightly greased baking sheets. Bake at 400 degrees for 10 to 12 minutes. Makes 4 to 5 dozen.
Raisin Filling:
2 c. raisins
1/2 c. chopped walnuts
1/2 c. sugar
1/2 c. water
Stir together all ingredients.
Bake up a skillet cookie! Pat your favorite sugar cookie dough into the bottom of a cast-iron skillet. Bake at 350 degrees for 40 to 45 minutes, until golden on top and slightly browned on the edges. The cookie will continue to bake for a few minutes out of the oven. Turn onto a wire rack to cool slightly and cut into wedges. Yummy!
Mint Chocolate Delights
Charlotte Smith
Bellwood, PA
You’ll love these cookies...they taste like a chewy thin mint!
2 c. all-purpose flour
2/3 c. baking cocoa
1 t. baking soda
1/2 t. salt
1 c. margarine, softened
2/3 c. sugar
2/3 c. brown sugar, packed
1 t. vanilla extract
2 eggs
1-2/3 c. mint chocolate chips
Combine flour, cocoa, baking soda and salt in a bowl; set aside. In a separate large bowl, beat margarine, sugars and vanilla until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture; stir in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 325 degrees for 9 to 10 minutes. Makes about 6 dozen.
Wrapped in love! Use children’s drawings as wrapping paper for gifts from the kitchen. Perfect for grandparents and aunts & uncles.
Toffee-Chocolate Chippers
JoAnna Nicoline-Haughey
Berwyn, PA
A favorite at our house...the toffee adds an extra-special bite!
2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. butter, softened
3/4 c. light brown sugar, packed
3/4 c. sugar
1-1/2 t. vanilla extract
2 eggs, beaten
1 c. milk chocolate chips
1-1/3 c. milk chocolate toffee baking bits
In a bowl, mix together flour, baking soda and salt; set aside. In a large bowl, beat butter, sugars and vanilla until creamy. Add eggs, one at a time; beat well after each addition. Gradually beat flour mixture into butter mixture. Stir in remaining ingredients. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 375 degrees until golden, 9 to 11 minutes. Makes 5 dozen.
Seize the moment. Think of all those women on the Titanic who waved off the dessert cart.
Double Peanutty Cookies
Linda Deal
Meyersdale, PA
A peanut butter lover’s delight!
2 c. all-purpose flour
2 t. baking soda
1/2 c. margarine, softened
1 c. sugar
1 c. brown sugar, packed
3/4 c. creamy peanut butter
3 eggs, beaten
1 t. vanilla extract
2 c. long-cooking oats, uncooked
6-oz. pkg. peanut butter chips
In a large bowl, mix flour and baking soda; cut in margarine with 2 knives. Add sugars; mix with your hands. In a separate bowl, blend peanut butter, eggs and vanilla; add to flour mixture. Stir in oats and chips; mix well with your hands. Drop by teaspoonfuls onto well-greased baking sheets. Bake at 350 degrees for 12 minutes. Makes 6 dozen.
Peanut Butter Bursts
Karla Buntin
Wolcott, IN
Ever since my mother shared this recipe with me, I’ve made many of these terrific cookies.
2 c. all-purpose flour
1 t. baking powder
1/4 t. salt
1 c. butter, softened
3/4 c. brown sugar, packed
1/2 c. sugar
1/2 t. vanilla extract
1 egg, beaten
1 c. peanut butter chips
1 c. semi-sweet chocolate chips
In a bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine butter, sugars and vanilla. Beat with an electric mixer on medium speed until creamy; add egg and beat well. On low speed, gradually add flour mixture. Stir in chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 7 to 9 minutes. Makes 5 to 6 dozen.