Chocolate Chip Cookies

This is the original Nestle Tollhouse recipe - putting it here so my girlies can find it easily:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

Notes: we rarely include nuts

             if I want it to have more dough than chips, I'll make 1 1/2 the recipe and just 2 cups chips

from Nestle

Resurrection Cookies recipe

we make these every year, and I wanted to make sure I had the recipe handy:

Resurrection Cookies~Also known as Easter Story Cookies~

This is a great recipe to teach your Children the REAL story of Easter. That the Lord Jesus Christ
our Savior is not dead but has Risen. We serve a Risen Savior......

This activity can be done as a "family" or for Sunday School. Of course the Sunday School option might
be to hand it out to the class with a note to the parents. Grandparents might considering
doing this with their grandchildren this year too!!!

So Grab your Apron and Let's Get Started!!!!!!!

You will need:1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

Instructions:These are to be made the evening before Easter. Preheat oven to 300F.
*** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon
to break into small pieces. Explain that after Jesus was arrested. He
was beaten by the Roman soldiers. Read: John 19:1-3

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read: John 10:10&11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest
into the bowl. Explain that this represents the salty tears shed by Jesus' followers,
and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the
sweetest part of the story is that Jesus died because He loves us. He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins
have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read: Matthew 27:65-66

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed. Read: John 16:20&22

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked
surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed
to find the tomb open and empty. Read: Matthew 28:1-9

 

Pudding Sugar Cookies

*we've never tried these, but I'd like to!*

Ingredients:

1 cup butter, softened

1 cup canola oil

1 cup sugar

1 cup confectioners' sugar

2 eggs

1 teaspoon vanilla extract

1 package (3.4 ounces) instant lemon pudding mix or instant pudding mix of your choice

4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

 

Directions:

In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.
Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks. Yield: 7 dozen.
from: http://www.tasteofhome.com/Recipes/Pudding-Sugar-Cookies

Spicy Oatmeal Crisps

This was originally published in Cooking Light magazine, December 2000. A very good recipe that included black pepper!

Ingredients:
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray

Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Orange Dreamsicle Cookies

This is from a coupon add from the mid 90's - it's a really good combination!

2 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was all the zest of 1 orange)
2 cups white chocolate chips (I used 1 1/2 cups)

Preheat oven to 350 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg, vanilla and orange zest until smooth. Gradually add flour mixture until combined. Stir in chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 - 10 minutes or until golden brown around edges.  Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Spiced Springtime Sugar Cookies

Here is another as-yet-untried cookie recipe that I want to try later - I'll include the picture from the McCormick website.

Makes 6 dozen or 24 (3 cookie) servings.

Prep Time: 20 minutes

Cook Time: 8 to 10 minutes per batch

Refrigerate Time: 2 hours

2 1/3 cups flour

1 teaspoon baking soda
1 teaspoon Cinnamon, Ground
1/4 teaspoon Nutmeg, Ground
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons Pure Vanilla Extract

Colorful Cookie Glaze:

1 cup confectioners' sugar
3 1/2 teaspoons milk
1/4 teaspoon Pure Vanilla Extract
2 teaspoons light corn syrup
3 to 4 drops Assorted Food Colors

1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.

2. Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Glaze, mix confectioners' sugar, milk and 1/4 teaspoon vanilla in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color. To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack to dry.

Test Kitchen Tips:

• Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.
• Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
• If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color.
• To use contrasting glaze colors to decorate glazed cookies, spoon small amount of contrasting glaze into small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies.
• If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design.
• Allow glaze to dry before storing cookies in airtight containers.

Vanilla Rich Chocolate Chip Cookies

This recipe was in the Sunday coupons a few months ago - I clipped it, and now I'm decluttering. I haven't made them yet, but we love vanilla and I think they would be really good. I'll update when I try the recipe. They are from McCormick Spices

Makes 5 dozen or 30 (2 cookie) servings.
Prep Time: 15 minutes

Cook Time: 8 to 10 minutes per batch

3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 teaspoons Vanilla Extract
1 package (12 ounces) semi-sweet chocolate chips
1 cup coarsely chopped walnuts (optional)

1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts, if using.

2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. *I usually bake mine for less time than cookie recipes recommend.*

Variations: For the variations below add 1 teaspoon McCormick® Ground Cinnamon with the flour. Use the following add-ins in place of the semi-sweet chocolate chips and walnuts.

Cranberry, Macadamia & White Chocolate Chip Cookies: Add 1 cup each dried cranberries, chopped toasted macadamia nuts and white chocolate chips.

Coconut, Almond & Chocolate Chip Cookies: Add 1 cup each flaked coconut, toasted slivered almonds and semi-sweet chocolate chips.

Coconut, Raisin & Pecan Cookies: Add 1 cup each flaked coconut, raisins and coarsely chopped toasted pecans.

Peppermint Sugar Cookies

If you need a quick cookie recipe, this is it:

1 pouch Betty Crocker Sugar Cookie Mix, prepare as directed
~1 cup crushed candy canes or peppermint candies, divided

Mix cookie dough, and add at least 1/3 cup crushed candy. Roll dough into balls, and roll them in crushed candy. Bake as directed on parchment paper-lined pans, until light golden brown

Iced Pumpkin Cookies

A fellow homeschooler shared this recipe from allrecipes.com, and I think it is a new favorite in our house. They are cake-like, and very good plain, as well as iced. We have some leftover cream cheese icing, which we'll use in place of the powdered sugar glaze. I doubled the recipe without any problems.

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 tsp ground ginger (I added this)

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar (I used 1 cup white sugar and 1/2 cup brown sugar)

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Icing:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Nutritional Information

Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg

Nutmeg Meltaways

these are very good - we make them every Christmas. My 8yr old daughter is making them for the county fair next week. (from Taste of Home magazine)

30 Servings

Prep: 15 min. Bake: 20 min./batch + cooling

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup ground almonds (about 3 ounces), toasted
• 1 cup confectioners' sugar
• 1 tablespoon ground nutmeg

Directions

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls.
• Place 2 in. apart on ungreased baking sheets. Bake at 300° for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks.
• In a shallow bowl, combine confectioners' sugar and nutmeg. Gently roll cooled cookies in sugar mixture. Yield: about 5 dozen.

Ginger Snaps

Oh my goodness, these are good. My 10 year old daughter made them as practice for the county fair next month. (and she did them with only a little verbal assistance and some oven help from me)  Wow - try these, if you like gingery cookies (and I compared this with a few other recipes - some call for more ginger; these have a bit of a bite to them but aren't incredibly spicy - I'd love them with more ginger, but she wanted to make them according to the recipe).

Ingredients:
3/4 cup unsalted butter, room temperature
1 cup white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 cup sugar

• In large bowl, combine 1 cup sugar, butter, molasses and egg. Beat until light and fluffy.
• Mix dry ingredients in separate bowl, add to wet and mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 350*. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake at 350* for 8-12 minutes or until set. (Cookies will puff up, then flatten during baking.) Cool 1 minute; remove from cookie sheets.

Makes 5 dozen cookies. From Pillbury Complete Cookbook

Oatmeal Scotchies

another delicious cookie recipe that is also great made into bars:

1 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter, soft
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
3 cups oats
1 package butterscotch chips

Preheat oven to 375'. Combine dry ingredients, set aside. Beat butter, sugars, egg and vanilla. Gradually beat in flour mixture. Stir in oats and chips. Drop by rounded teaspoonfuls and bake 7-8 minutes. For bar cookies: spread in 15x10 greased pan and bake 18-22 minutes or until light brown.

Hershey's Doubly Chocolate Cookies

I made these the first Christmas after we got married. Between these and all the other holiday baking, my husband gained more than 15 lbs! These are super-chocolatey, and much better if you take them out just as the tops are set. They stay soft that way.

Ingredients:
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or 2 cups (11.5 oz. pkg.) HERSHEY'S Milk Chocolate Chips I use semi-sweet
1/2 cup coarsely chopped nuts(optional) I omit these

Directions:
1. Heat oven to 350°F.

2. Stir together flour, cocoa, baking soda and salt. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

Cranberry Oatmeal Bars/Cookies

we LOVE these cookies - they're good as bar cookies, too-

Ingredients

1/2 cup butter, melted
1/2 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup egg substitute
2 tablespoons corn syrup
1-1/2 teaspoons vanilla extract
3 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup dried cranberries

Directions

•In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, egg substitute, corn syrup and vanilla. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture and mix well. Stir in cranberries.

•Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 3 dozen.