Browse Category by Cookies and Brownies
Cookies and Brownies, Debbie Allen

Vanishing Oatmeal Chocolate Chip Cookies

1 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1-1/2 c. flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 c. rolled oats, regular or quick
1 c. chocolate chips

Heat oven to 350*F.

Beat butter and sugars until creamy. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; add to butter mixture, mixing well. Stir in oats and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely and store in airtight container. Makes about 4 dozen cookies.

(Actually, this recipe is from the Quaker Oats box and is supposed to use raisins instead of chocolate chips.)

Cookies and Brownies, Desserts, Dorothy Lamalie

Chocolate Macaroons

2 egg whites
1 c. sugar
1/8 t. salt
1-1/2 c. coconut
1-1/2 squares unsweetened chocolate
1/2 t. vanilla

Beat egg whites until stiff and gradually beat in sugar. Add vanilla, fold in coconut and melted chocolate. Drop on greased cookie sheet.

Bake at 325*F for 15-18 minutes.

Cookies and Brownies, Debbie Allen, Desserts

Sweetie’s Ultimates

1 c. butter, room temperature
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1-1/2 c. oatmeal
2 c. flour
1 t. baking soda
1 t. salt
1 t. vanilla
3 c. chocolate chips
1 c. chopped pecans

Cream butter and sugars. Add eggs and blend. Beat in oatmeal, flour, baking soda, salt, and vanilla, mixing well. Stir in chocolate chips and pecans. Using a 1″ ice cream scoop, place 2″ apart on ungreased cookie sheets.

Bake at 400*F for 10 minutes. Let cookies cool for a few minutes before removing to cooling racks.

Cookies and Brownies, Debbie Allen, Desserts

Sweetie’s Triple Chocolate Treats

1 c. butter, room temperature
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 t. chocolate extract
2 c. flour
1/2 c. cocoa
3 T. cooking oil
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 c. oatmeal, powdered in food processor
2 c. Nestle mini-chips

Cream together butter and sugars. Add eggs, vanilla, and chocolate extract. Stir in cooking oil, cocoa, and dry ingredients. When blended, add chocolate chips. Using 1″ ice cream scoop, place 2″ apart on ungreased cookie sheets.

Bake at 375*F for 10 minutes. Let cookies cool for a few minutes on cookie sheets before removing to cooling racks.

Cookies and Brownies, Debbie Allen, Desserts

Chocolate Snowflake Cookies

2 c. sugar
1/2 c. vegetable oil
4 oz. unsweetened chocolate
4 eggs
2 t. vanilla extract
2 c. flour
2 t. baking powder
1/2 t. salt
3/4 c. sifted powdered sugar

Melt chocolate over low heat.

Combine first 3 ingredients in large mixing bowl; beat at medium speed until blended. Add eggs and vanilla, mixing well.

Combine flour, baking powder, and salt.

Add about 1/4 of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and chill dough at least 2 hours.

Shape dough into 1″ balls, and roll in powdered sugar. Place cookies 2″ apart on greased cookie sheets.

Bake at 350*F for 10-12 minutes. Cool on wire racks.

Cookies and Brownies, Desserts, Dorothy Lamalie

Cheese Thumbprints

1-3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. margarine
1/2 c. dark brown sugar
1/3 c. creamy peanut butter
1 egg, beaten
1 cup shredded Cheddar cheese
1 t. vanilla
strawberry jam

Combine dry ingredients.

Cream butter and sugar; blend in peanut butter, egg, cheese and vanilla. Add dry ingredients.

Roll into balls, make thumbprint on each cookie.

Bake at 350*F. Fill with jam.

Cookies and Brownies, Desserts, Dorothy Lamalie

Cream Cheese Cookies

1 c. butter
2 3-oz. pkgs. cream cheese, softened
1 c. sugar
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
1 egg
2 T. milk
2 c. sifted flour
3/4 c. nuts
chocolate chips

Cream together butter, cheese, sugar, vanilla and salt. Add egg and milk; beat well. Add flour; stir in nuts and chocolate chips. Drop from teaspoons onto ungreased cookie sheet.

Bake at 350*F for 15-17 minutes.

Cookies and Brownies, Desserts, Mildred Lamalie

Pumpkin Cookies

1-1/4 c. brown sugar
1/2 c. shortening
2 eggs
1 t. vanilla
1-1/2 c. canned pumpkin
2 to 2-1/2 c. sifted flour
4 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 c. raisins
1 c. nuts

Cream shortening and sugar. Add eggs; beat well. Mix in vanilla and pumpkin.

Sift dry ingredients and add to sugar and shortening. Add raisins and nuts.

Drop and bake at 350 to 375*F.