Classic Chocolate Chip Cookies Note from Cheri: This recipe was given to me by my friend Amanda Formaro, editor of TheFamilyCorner.com. Amanda's the mother of four, and who better than a mother to get a chocolate chip cookie recipe from? 3/4 C butter flavored shortening 1 1/4 C firmly packed brown sugar 2 T milk 1 T vanilla 1 egg 1 3/4 C flour 1 tsp. salt 3/4 tsp. baking soda 1 C semisweet chocolate chips 1 C coarsely chopped pecans (optional -- if nuts are omitted, add an additional 1/2 cup semisweet chocolate chips) Preheat oven to 375° degrees F. Cream butter flavored shortening, brown sugar, milk, and vanilla in large bowl. Beat with mixer at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 3 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to a wire rack to cool completely.
Cookies -- One Recipe, Seven Options Note from Cheri: This is a wonderful recipe to have in your repetoire because you can use it to make all kinds of different cookies. This clever concept comes our friend Marnie Pehrson, owner and editor of PWGroup.com, a wonderful resource for webmasters. The Basic Recipe 2 1/2 to 3 C flour 3/4 C sugar 3/4 C brown sugar 1/2 C butter 2 eggs 1 tsp. baking soda 1 tsp salt Makes about 24-36 cookies depending upon how big you make them. Recipe can be doubled or tripled without problems. (Note: You can bake the cookies on an ungreased sheet or lighly grease or spray with cooking spray.) The Basic Instructions Cream all the ingredients but the flour and then gradually mix in the flour. Put in enough flour to make the cookies easily handled and rolled into a ball, which makes soft cookies. You can put in less flour if you want thinner, crispier cookies., or you can add a little more butter if you want thinner, chewier cookies. Bake the cookies at 350°F. 10-12 minutes, cool on a wire rack. Now for the fun part, take this basic and recipe and try these variations: Cookie Variations Peanut Butter Cookies Add 1/2 cup peanut butter to make peanut butter cookies -- you may need to add a little extra flour as well. Chocolate Chip Cookies Simply add chocolate chips and/or nuts to the basic recipe. Butterscotch Cookies You guessed it, add butterscotch chips. Oatmeal Raisin Cookies Substitute 1 cup oatmeal for 1 cup of the flour, add 1 tsp cinnamon, 1 tsp milk and some raisins. Chocolate Cookies Add 1/2 cup cocoa to make chocolate cookies -- add chocolate chips too if you really want to get devilish about it. Snickerdoodles Add 1 tsp cinnamon to the batter and then roll them into little balls and roll the balls in cinnamon-sugar misture before baking. Peanut Butter Chocolate Pinwheel Cookies Make 1 batch of peanut butter and one batch of chocolate dough, roll them each out in a 1/4" layer and place one layer on top of the other. Roll the layers up like a jelly-roll and slice them into 1/4" slices to make peanut-butter chocolate pinwheel cookies. Refrigerating the dough to makes it easier to work with.
German Chocolate Chip Cookies Note from Cheri: This recipe is reprinted with permission from America's Best RV Cookbook by Joyce Ryan. In addition to lots of great small space recipes, the book is especially great for novice RVers, new to packing and cooking in their rigs. 1/2 cup butter, melted 1/2 cup sugar 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda scant 1/2 teaspoon salt 1 cup milk chocolate chips 1/2 cup flaked coconut 1/2 cup chopped pecans Makes 3 1/2 - 4 Dozen Cookies 1. Mix butter, sugar and brown sugar in a large bowl. Beat in egg and vanilla. Stir in flour, cocoa, baking soda, and salt. Stir in chocolate chips, coconut and pecans. Cover and refrigerate for 2 hours or until firm. 2. Heat oven to 350° F. Shape dough into 1 inch balls; place about 2 inches apart on a lightly greased baking sheet. Bake for 7-9 minutes. Center of cookie will be soft and somewhat doughy. 3. Remove cookies from baking sheet, cool on a paper towel.
German Pfeffrnusse Cookies Note from Cheri: Here's a festive traditional German holiday cookie to add to your holiday baking repertoire. Roll the cookies in the confctioner's sugar while still slightly warm so that it sticks more. 3 1/2 C flour 3/4 tsp. baking powder 3/4 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. ground black or white pepper 3/4 tsp. ginger 1/4 tsp. ground cloves 1/4 tsp. salt 3 T vegetable shortening 1 C honey 1 large egg confectioner's sugar for dusting Makes about 3 dozen Pre-heat oven to 350° F. Lightly grease 2 large baking sheets, or line with parchment paper. Mix flour, baking powder, baking soda, cinnamon, ginger, pepper, cloves and salt, set aside. In a large bowl, beat shortening, until creamy, gradually beat in honey and continue beating until light and fluffy, about 2-3 minutes. Beat in egg, then lower mixer speed and gradually mix in the flour mixture, beating just until blended. Shape dough into a ball and wrap in plastic wrap and refrigerate until firm. Scoop tablespoon-sized balls and roll into balls. Dust hands with confectioner's sugar to prevent sticking while forming cookies. Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked. Cool slightly on baking sheets before removing to a wire rack. When cookies are still lightly warm, roll in confectioner's sugar to completely coat the cookies. Store in an airtight container.
Irish Coffee Balls Note from Cheri: This recipe was given to us by Kim Tilley. Kim is a tightwad at heart and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. 3 1/2 C vanilla wafer cookie crumbs 1 C finely chopped pecans 1 1/2 cups sifted confectioner's sugar, divided 3 tabespoons instant coffee granules 1/3 C Irish Whisky 1/3 C light corn syrup Makes about 4 1/2 dozen cookies In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. Dissolve coffee granules in Irish whiskey in a small cup. Add to dry mixture along with corn syrup, mixing until blended. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in air tight container. Note: Cookies become more flavorful after sitting 2-3 days.
Irresistible Peanut Butter Cookies 1/2 C all vegetable shortening 3/4 C creamy peanut butter 1 1/4 C firmly packed brown sugar 3 T milk 1 T vanilla 1 egg 1 3/4 C flour 3/4 tsp. salt 3/4 tsp. baking soda Makes About 3 Dozen Cookies Preheat oven to 375° degrees F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to wire rack to cool completely.
The Ultimate Killer Cookie of All Time Note from Cheri: In typical fashion, I had to fiddle with the recipe, but I think my addition of toffee chips makes it even more perfect. The cookies are very simple to make. It is actually easier to mix them by hand, as opposed to using an electric mixer. I like to make them using all the optional ingredients, but feel free to mix and match as you see fit (keeping the total overall amount of options more or less equal). Don't like raisins? Use more chocolate chips. Don't like nuts? Omit them. You get the picture. The cookies make wonderful gifts, either freshly baked or as frozen cookie dough. You might want to keep some well wrapped frozen dough in your own freezer as well. Just slice off a couple of cookies at a time and bake in the oven or toaster oven. What could be better? 1 cup butter, melted and cooled 1 cup sugar 1 cup brown sugar 2 eggs, beaten 1 cup oats (uncooked oatmeal) 1 cup crushed corn flakes cereal 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp salt 2 tsp. vanilla Options (mix and match as you like) 3/4 cup sweetened shredded coconut 1 cup raisins 1 cup chocolate chips 3/4 cup toffee chips 3/4 cup chopped walnuts Makes About 3 Dozen Cookies Preheat oven to 375° F. In a large mixing bowl, combine oats, corn flakes, sugars, raisins and coconut. Add eggs, vanilla and melted butter. Mix till well blended. Mix in chocolate chips. In a separate bowl, mix flour salt, baking powder and baking soda. Add flour mixture and stir until it is all incorporated into the dough. Drop rounded tablespoons of dough onto a greased cookie sheet and bake for 12 -15 minutes or until nicely browned. Cool on a wire rack .
Nanaimo Bars Note from Cheri: The recipe for these easy to make, no-bake cookies were given to me back in my show business days. We were playing Vancouver, British Columbia, Canada, or more specifically the nearby town of Nanaimo. These delicious cookies are a staple of local cafes in the area. I'm not sure of the origin of this regional specialty. If anyone knows, please email me at [email protected]. These bars freeze well, so it's nice to make extras to keep in the freezer for anytime you want a quick treat. Before cutting the bars, if you dip your knife into hot water to heat it, it will help make the process neater and cut easily through the chocolate. After this recipe was first published, I got the following email from reader Sandra Merz, who lives in Vancouver, about a delicious variation: "Everyone around Vancouver, British Columbia knows how to make Nanaimo Bars, but a new rendition that is absolutely delicious is to add green food colouring (just a couple of drops) and use mint flavoured chocolate chips. Wow, an incredible mint flavour on an old favourite." 1/2 cup plus 1 tablespoon butter 4 oz. semisweet chocolate, divided 1/3 C sugar 1 egg 1 cup rolled oats 1/2 C chopped walnuts 1-1/2 C coconut 1 1/2 teaspoona vanilla extract, divided 2 C confectioner's sugar 3 tablespoons butter, softened 2 1/2 tablespoons milk 1 tablespoon butter Makes 2 Dozen Bars Grease a 9 inch square baking pan. In a heavy saucepan melt 1/2 cup butter 2 ounces of the chocolate. Remove from the heat and stir in the sugar, egg, oats, chopped nuts, coconut and 1 teaspoon of vanilla extract. Press mixture into prepared pan and chill for 1 hour. Mix the confectioner's sugar with the softened butter, 1/2 teaspoon vanilla and the milk. Beat until the icing is smooth. Spread it over the oat mixture and chill for 1/2 hour. Melt the remaining 1 tablespoon butter with the remaining 2 ounces of chocolate. Spread over the top of the bars and chill for at least 4 hours before cutting into bars.
Peanut Butter Butterscotch Bars Note from Cheri: These easy to make, no-bake cookies pack a rich flavor punch with graham crackers, peanut butter and butterscotch chips. 2 eggs, beaten 1/2 C sugar 1/2 C brown sugar 3/4 C butter 2-1/2 C graham cracker crumbs 2 C miniature marshmallows 3/4 lb. butterscotch chips 3 tablespoons peanut butter 1/2 C chopped pecans or walnuts 1/2 C shredded coconut Makes 2 Dozen Bars Butter a 9" X 13" baking pan. Combine eggs, sugars, and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly. Remove from heat and add the Graham crumbs, marshmallows and coconut. Spread mixture on bottom of prepared pan. Melt butterscotch chips and peanut butter together. Spread over the top of the bars. Chill for at least 6 hours before cutting into squares.
Baby Ruth Bars Note from Cheri: These easy to make, no-bake cookies taste remarkably like the popular candy bar. By the way, did you know that the Baby Ruth candy bar was named for the daughter of the owner of the candy company and not for the famous baseball player? 1 C peanut butter 1 C white corn syrup 1/2 C brown sugar, packed 1/2 C sugar 6 C cornflakes, crushed 1 C chocolate chips 3/4 C peanuts Makes about 18 Bars Butter a 9" X 13" baking pan. Heat sugars, syrup, and peanut butter in a heavy saucepan. Mix until smooth. Combine cornflakes, chocolate chips, and peanuts. Pour peanut butter mixture over the cornflake mixture and mix well. Press into the bottom of the prepared pan. Allow to cool before cutting into bars.
