Choc One Up for Chip!

This recipe is yummy. I mean YUM-EE! I used coconut oil and almond butter in place of butter and peanut butter.

Ingredients

1/2 cup Coconut Oil (Expeller Pressed)
1/2 cup Brown Sugar
1/4 cup Brown Rice Syrup
1/3 cup Creamy Almond Butter
1 egg
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1 tsp baking soda
1/4 tsp Baking Powder
1 cup Whole Wheat White Flour
1/2 cup Rolled Oats
1 cup Dark Chocolate Chips
1/4 cup Coconut ( I use unsweetened real flaked coconut, not the over processed sugary stuff).

Directions

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a bowl of a stand mixer fitted with paddle attachment, cream together coconut oil, brown sugar, and brown rice syrup until fluffy. Add in egg, almond butter and extracts and mix thoroughly. In a separate bowl, whisk together the flour, oats, baking soda and baking powder. Slowly add to the mixer and beat until blended. Add chocolate chips and coconut and mix until blended. Scoop dough by rounded tablespoons onto baking sheet, about 2 inches apart. Bake for 10-12 minutes or until light golden brown.

Madley's Spritz Cookies

Madley's Spritz Cookies

1 ½ Cups butter or margarine
1 Cup granulated sugar
1 egg
3 Tbsp. Milk
1 tsp. Vanilla
½ tsp. Almond extract
4 Cups all-purpose flour
1 tsp. Baking powder

Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Sift flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Force through cookie press onto un-greased cookie sheet. Bake at 400 for 8 minutes; cool. Makes 72.

Sammy's Pink Cookies

Ingredients
1 1/2 c. shortening
1 1/3 c. sugar
2 eggs
2 tsp vanilla
3 1/2 c. flour
1 tsp salt
1 tsp soda
1 (14 oz) bottle maraschino cherries chopped (save juice)
 
1 Cube Butter
Powdered Sugar to consistency you like


Cream sugar and shortening; add eggs and vanilla. Sift flour, salt, and soda together. Add sugar and shortening and egg mixture. Add chopped cherries. Bake at 350 for 8 - 10 minutes.

Frosting: Mix cherry juice, 2 tsp. vanilla and 1 cube butter add powdered sugar one cup at a time, until desired consistency.

Got this recipe from my 8 year old son's friend Sammy. She loves to make these on her own!

Chocolate Covered Cherry Cookies

 Oh Yeah!

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1-1/2 teaspoons vanilla
• 1 (10 ounce) jar maraschino cherries
• 1 (6 ounce) package semisweet chocolate chips
• 1/2 cup sweetened condensed milk

Preparation:

Combine flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl, set aside. In another bowl, beat butter and sugar on low speed until fluffy. Add the egg and vanilla, beat until well blended.
Gradually add in the flour mixture and blend well until smooth.
Shape into 1 inch balls by rolling a small amount of dough between the palms of your hands. Place on un-greased cookie sheet.
Using thumb, press down center of ball making an indentation.
Drain cherries, reserving the juice. Place a cherry in the center of each cookie.
For frosting: In a small saucepan, combine chocolate chips and sweetened condensed milk. Heat over low heat until chocolate is melted. Add 1 tablespoon and 1 teaspoon reserved cherry juice and stir.
Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If frosting gets too thick, add a little more cherry juice.
Bake in oven at 350° for 10 minutes. Cool on wire rack.
Makes 48 cookies.

From About.com Homeschooling

Ranger Cookies!!

I've been making this good ole' Betty Crocker recipe for years! The reason I love this recipe is because it has so many good and nutritious stuff in it, like Wheaties, coconut, and oatmeal. I always add chocolate chips, which is not in the original recipe. This is for a double batch.

1 cup shortening (can also use butter, which makes a richer cookie. I personally like the shortening)
1 cup sugar
1 cup brown sugar (I always reduce the sugar by half for my tastes)
2 eggs
3 tsp vanilla
2 cups all-purpose flour
1 tsp soda
1/2 tsp baking powder
1/2 tsp salt
2 cups quick-cooking oats
2 cups fortified whole wheat flakes (I've even used Bran flakes and it's good. Could use Wheaties, or Total)
1 cup shredded coconut
1 to 2 cups chocolate chips

Heat oven to 375°. Mix thoroughly shortening, sugars, eggs and vanilla. Stir in remaining ingredients.

Drop by rounded spoonful two inches apart onto ungreased baking sheet. (but I always coat my pans with Pam anyway) Bake 9 to 11 minutes or until set, but not hard. Cool about 3 minutes or baking sheet.

PUMPKIN CHOCOLATE CHIP COOKIES

PUMPKIN CHOCOLATE CHIP COOKIES

1 c. Butter (2 sticks) softened
2 c. sugar
4 c. flour
2 c. pumpkin (canned okay)

2 eggs
2 tsp. vanilla

2 tsp. orange zest
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder 12 oz. chocolate chips

Cream together shortening and sugar. Add egg, vanilla, orange zest and pumpkin. Mix well. Add dry ingredients and chocolate chips. Mix. Bake on greased cookie sheet at 375 degrees for 12 to 15 minutes. Makes approximately 8 dozen cookies.

Can be refrigerated and used in batches. Or use a scoop to make cookies to freeze. I put them on a wax paper lined cookie sheet and freeze overnight. When frozen, place as many as you want in freezer bags and put back in freezer.

Pumpkin Cookies with Maple Frosting

Pumpkin Cookies with Maple Frosting
from Cammie Moomey's Website

2 c. butter, softened
2 c. sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
2 tsp vanilla
1 15oz. can pumpkin
4 c. flour

Icing:
4 Tbs butter, softened
4 oz. cream cheese, softened
1/3 c. maple syrup
1/4 c. milk
powdered sugar
1 tsp vanilla

Preheat oven to 350.
In a large bowl beat butter on high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 tsp vanilla; beat until combined. Beat in pumpkin. Add flour and stir until well combined.
Drop by heaping tablespoonfulls onto an ungreased (or stoneware) cookie sheet. Bake for 12-14 minutes.

For icing:
Beat together butter and cream cheese until smooth. Add maple syrup and milk, gradually add enough powdered sugar to reach spreading consistency, you want it to be spreadable but not thin enough to drip off the cookie. Add vanilla. After cookies are cooled, spread a little icing on top and let each cookie set.

Cake Mix Cookies & Frosting

I borrowed this from Janel Ogden's blog :) this is her picture too!

Cake Mix Cookies

1 Box of your Favorite Cake Mix (today, I used Yellow Cake)
1/2 cup Vegetable Oil
2 Eggs

Combine all the ingredients in a bowl. Scoop dough into small balls (about the size of small bouncy ball) and place two inches apart on an ungreased cookie sheet. Bake for 8-10 minutes at 350.

For the delicious chocolate on top of the cookies, I pulled out the chocolate Fondue I made from Friday. This recipe is from a good friend of mine, and although it is not healthy...it is yummy. This is divine for Fondue, but it worked well too piped onto the top of the cookies:

Chocolate Dipping Sauce
1 cup Butter
1 cup Semi-Sweet Chocolate Chips
1 cup Milk Chocolate Chips

Combine ingredients in saucepan over medium heat. Continue to stir until mixed well together. Then add 1 1/2 cans of Evaporated Milk. Once that is combined, add 3 cups Powdered Sugar, then boil for 3 minutes. Pour into Fondue and start dipping.

Almost Thin Mints

I posted this on my blog but I know Lindy is going to want me to put it here. These are so delicious and will hold you over until the cookie sale comes around again. They do get a little messy to make but are really worth it. My 6 year old helped me make them with success..... Laurie

1 pkg of Ritz Crackers

1 pkg of milk chocolate chips

1 pkg of dark chocolate chips

2 tsps Peppermint extract.

Melt the chocolate chips together in a glass bowl in the microwave for 1 minute. Stir. Melt for another minute. Stir. Melt about another 20 seconds and stir.

Add peppermint extract.

Dip crackers, one at a time, in chocolate, coating completely. Use a plastic fork to lift out. Let excess chocolate drip back into bowl.

Set on foil or parchment lined cookie sheet, being careful not to let them touch each other.

Place in refrigerator for about 30 minutes to set.

Makes about 36 cookies.

Deniece W's Chocolate Chip Cookies

Ingredients

2 sticks(1 cup) butter, softened
1 cup oil (I used canola)
1 1/2 cups sugar
2 cups brown sugar
2 eggs
2 tsp vanilla
1 tsp almond extract
5 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 lb chocolate chips (I used Hershey's)

Cream butter, oil and sugars. Add eggs, vanilla (and almond ext). Add dry ingredients (I did 1 cup of flour at a time). Add chocolate chips. Bake at 400 degrees for 10 minutes. Best when underdone and cooled completely. ( I never wait...I love chocolate chip cookies and cold milk)

Cocoa Brownies

Cocoa Brownies

1 cup margarine or butter, softened
5 Tbsp. Cocoa
2 cups sugar
4 beaten eggs
2 cups flour

Mix butter and cocoa. Add sugar and eggs and beat. Add flour and mix well. Spread into 9x12 greased pan. Bake at 350 degrees for around 30 minutes. If you double the recipe, you can bake it on a jelly-roll pan (bake that one for around 35-45 minutes). Watch them closely because you don't want to them to be overdone.

Note: I added the scrabble tile decorations on the brownies in this picture since I made them for a Cub Scout pack meeting with a "Games, Games, Games" theme. I received this recipe originally from a college friend (Becky) who lived in the dorms with me. It is quick, easy and yummy and my kids LOVE them.

Snickerdoodle Bars

This is a variation of my snickerdoodle recipe. I subbed out a lot of the ingredients for healthier options. They are yummy.

3 ¾ cup flour
½ tsp. baking soda
½ tsp. cream of tartar
½ cup (1 cube) butter
½ cup canola oil
1 1/3 cup agave nectar
3 egg whites
½ cup milk
1 tsp. vanilla

Cinnamon
Sugar

Mix butter, oil, agave nectar, egg whites, milk and vanilla. Add in flour, baking soda, and cream of tartar. It will have the consistency of brownie mix. In separate bowl, mix cinnamon and sugar.

Spray jelly roll pan with “Pam” spray. Pour mixture into pan and sprinkle with cinnamon sugar mixture. Bake for 18 minutes at 350 degrees.

Cut into 48 squares.

Note: Agave Nectar is sold at health food stores. It looks like syrup and is a natural sugar substitute which has a low glycemic index. It has around 60 calories and 2.5 grams of fiber for every 1 tablespoon. When baking, you can substitute 2/3 cup agave nectar for 1 cup sugar. I noticed that subbing out the sugar does seem to affect the consistency.

(2 Weight Watcher points per square)

Pam's Famous Snickerdoodles

I have been making this same recipe since I was 10 years old. In fact, I am making some tonight so that we can bring them to a Super Bowl party tomorrow afternoon. Enjoy!

SNICKERDOODLES
3 ¾ cups flour
½ tsp. Baking soda
½ tsp. Cream of tartar
1 cup butter
2 cups sugar
2 eggs
¼ cup milk
1 tsp. Vanilla

Topping:
3 Tbsp. Sugar
1 tsp. Cinnamon

Mix margarine, sugar and eggs. Add milk and vanilla and mix. Add dry ingredients. Mix 3 Tbsp. Sugar and 1 tsp. Cinnamon in bowl for topping. With your hands, roll dough into walnut sized balls and then roll in cinnamon/sugar mixture. Bake at 350 degrees for 8-10 minutes. Cookies should look like they are not quite done when you take them out of the oven. I like mine sort of squishy and not overbaked. After you take the cookie sheet out of the oven, leave the hot cookies on the sheet for a while longer because they continue cooking while they sit there.

If you don’t want to bake all the cookies that night, you can roll the dough into little balls, cover with cinnamon sugar, and then freeze them in a ziplock bag. When you are ready to bake them just defrost the cookie balls on the cookie sheet for an hour or two and then bake as you normally would. I think you can also freeze the cookies after they have been baked but ours never last that long.

Enjoy!