Baker's One Bowl Brownies

Contributed by kayrob, and given the thumbs up by a whole slew of cookie monsters.

Prep Time: 15 min
Total Time: 50 min
Makes: 24 servings, one brownie each.

Ingredients:

• 4 squares BAKER'S Unsweetened Baking Chocolate
• 3/4 cup (1-1/2 sticks) butter or margarine
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 1 cup flour
• 1 cup coarsely chopped PLANTERS Pecans

1. PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
3. BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Ginger Krinkles

Contributed by Jeanny, who says: GmW, this recipe for molassesy ginger cookies came from a friend I used to post with on AOL. It was her Grandmother Smith's recipe. I love it.

Ingredients:

• ¾ cup shortening
• 1 cup brown sugar
• 1 egg
• 4 tbsp. molasses
• ¼ tsp. salt
• ½ tsp. ground cloves
• ½ tsp. cinnamon
• 1 ½ tsp. ginger
• 2 tsp. baking soda
• 2 ¼ cups flour

Ginger Krinkles

1. Cream:¾ cup shortening1 cup brown sugar1 egg4 tbsp. molasses
2. Mix and add to creamed mix:¼ tsp. salt½ tsp. ground cloves½ tsp. cinnamon1 ½ tsp. ginger2 tsp. baking soda2 ¼ cups flour. Mix well and chill for one hour.
3. Form into small balls, roll in granulated sugar before baking.
4. Bake at 350 degrees, on foil, for 10-12 minutes.

Quick Oatmeal Cookies

Quick Oatmeal Cookies
contributed by canuckmer

Ingredients:

• 1/2 c butter/marg
• 1/2 c milk
• 2 c sugar

1. Boil one minute in a large pot (a good rolling boil).
2. Remove from heat and add the following: 2-1/2 c oatmeal (NOT quick, regular)1 c unsweetened coconut5 tbsp cocoagood pinch salt1 tsp vanilla
3. Mix, and drop onto wax paper. Need to work somewhat quickly before they set, but they're fairly forgiving. Once cookies are cool and hardened, you might refrigerate in hot weather. If they last that long.

Rolled Sugar Cookies

Contributed by fullybaked

Ingredients:

• 2 1/4 C AP Flour
• 1/4 t Salt
• 3/4 C Sugar
• 12 T Unsalted Butter, softened
• 1 Lg Egg
• 1 t Vanilla Extract Mix
• flour and salt

1. Cream butter and sugar.
2. Add egg and vanilla, beat until blended. Gradually add flour mixture.
3. Form into a flat disc and chill for about two hours.
4. Roll out about 1/8-inch thick, cut and bake at 350 for 10 - 12 minutes.

Vanilla Malted Cookies

Vanilla Malted Cookies (makes about 6 1/2 dozen)
Contributed by Heidi Lynn

Ingredients:

• 2 3/4 cups all-purpose flour
• 3/4 cup plain malted-milk powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup sugar
• 1 vanilla bean, split, seeds scraped and reserved
• 1 large egg
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Whisk together flour, malted-milk powder, baking powder and salt; set aside.
2. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use.) Add egg and vanilla extract and combine. Reduce speed to low. Add flour mixture; mix until just combined.
3. Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825.) Pipe 2 1/2-inch long strips onto baking sheets lined with parchment paper, spacing them about 1 inch apart.
4. Bake until bottom edges are golden brown, 11 to 15 minutes. Let cool. Cookies can be stored in airtight containers up to 1 week.