Double Chocolate Dream Cookies

Contributed by Katherine

(I think these come from Maida Heatter): (NB This recipe makes PILES of cookies. If you are not feeding starving Viking hordes and/or a pregnant lady, consider halving it, as they do go stale. OTOH, you can always just warm them up so they're nice and crisp and gooey again.)

• A: 2 1/4 c. flour, 1/2 c. cocoa, 1 t. baking soda, 1/2 4 salt.
• B: 1 c. butter, softened; 1 c. brown sugar, packed; 3/4 c. white sugar; 1 t. vanilla; 2 eggs; 2 c (12 oz) chocolate chips.

1. Combine A in a small bowl.
2. Cream B, beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto UNGREASED baking sheet.
3. Bake at 375, 8-10 minutes or until puffed. Do NOT overbake; they should come out looking melty and will attain the perfect texture as they cool.

Tender Sugar Cookies

Contributed by Sheera Queen of the Universe

• 1 c butter, softened
• 1 1/4 c sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla
• 2 1/4 c all-purpose flour

1. Preheat oven to 300 degrees.
2. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 second. Add one cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
3. Cover and refrigerate for 30-60 minutes or until dough is easy to handle. Shape dough into 1-inch balls. Roll balls in remaining 1 cup sugar. Place balls 2 inches apart on ungreased cookie sheets.
4. Bake in preheated oven about 15 minutes until tops are slightly crackled and sides are set (do not let edges brown). Transfer to wire racks and let cool.

Makes about 60.

President Clinton's Favorite Oatmeal Cookies

Contributed by claudial, who says:

Calling out all oatmeal cookie lovers! I'm an oatmeal cookie freak and have made so many different ones, but these were the best ever. It's from Sherry Yard's new book Desserts by the Yard. OMG. You won't be able to stop munching them...

• 1.5 c. all-purpose flour
• 1 tsp. baking soda
• 7 oz (1-3/4 sticks) butter, softened
• 1 c. sugar
• 1 c. packed light brown sugar
• 1.5 tsp. freshly grated nutmeg
• 3/4 tsp. ground cinnamon
• 2 large eggs, at room temperature
• 3 cups rolled oats
• 1.5 c. Fat Raisins (recipe to also on this blog)

1. Sift together flour and baking soda and set aside.
2. Cream butter on high speed until lemony yellow, about 2 min. Scrape down sides. Add sugars and spices. Continue to cream on high until it is smooth and lump-free, about 2 min. Scrap down mixture again into bowl.
3. Add eggs one at a time, scraping down after each. Beat on low for 15-30 seconds, until eggs are fully incorporated. Scrape down again.
4. On low speed, add flour mixture, beating until all is incorporated. Scrape down yet again. On low speed, mix in oats and raisins.
5. Scoop out dough and chill for 1 hour. (She rolls in parchment logs, but I just made the optional drop version). You can freeze for up to 1 month or refrigerate up to 3 days. She makes a note that this recipe is specially designed for that as oatmeal cookie dough can become hard and dense if not baked right away because the oatmeal will soak up the extra moisture in the dough. Who knew? I baked after both freezing the dough for about a week and after it was in the fridge for about 2 days).
6. Preheat to 350. Line baking sheets w/ parchment. I used a 1/8 c. ice-cream scoop to scoop onto cookie sheets. Give them some room to spread. Bake for 12 minutes and then rotate for another 5. (I found baking for 7-8, then rotating for another 7-8 was even better so edges were golden but middle was chewy).

Can be stored for up to 3 days at room temp. Yard's story behind the cookies (paraphrased): She's the pastry chef at Spago. They were catering a private party and she found out Bill was allergic to chocolate (poor thing). She whipped up these cookies instead.

Chocolate Peanut Butter Marshmallow Bars

Contributed by Calamity Jeanne

(makes 3 dozen)

Ingredients:

• 1 package (12 ounces) semisweet chocolate chips
• 1 package (12 ounces) butterscotch chips
• 1 cup peanut butter1 package (16 ounces) miniature marshmallows
• 1 pound salted Spanish or dry-roasted peanuts

1. In large bowl set over pan of simmering water, melt chocolate and butterscotch chips.
2. Add peanut butter and stir until melted and blended.
3. Remove from heat. Stir in marshmallows and nuts.
4. Pour into lightly buttered 9"x13" pan.
5. Refrigerate until cold, then cut into bars. Store, covered, in refrigerator.

Butterscotch-Chocolate Candies

Contributed by GmW

• 1 (12 ounce) bag butterscotch chips
• 1 (6 ounce) bag semisweet chocolate morsels
• 1 (12 1/2 ounce) can Spanish peanuts

1. Combine butterscotch and semi-sweet chocolate morsels in big glass bowl. Microwave for 3 to 3 1/2 minutes. Individual microwave times may differ.
2. Stir in can of Spanish peanuts and mix by hand thoroughly until all blended.
3. Drop by tablespoon on wax paper lined cookie sheets and chill in refrigerator for 30 minutes.
4. Enjoy!

Christmas Cornflake Wreaths

Contributed by Pipistrelle

• 1/2 c. butter
• 40 regular marshmallows
• 1 tsp. vanilla
• 1 tsp. green food coloring, or more to desired shade
• 6 c. corn flakes

1. Melt butter in large saucepan. Add marshmallows and cook over low heat, stirring frequently until marshmallows are melted. Remove from heat.
2. Stir in vanilla and food coloring to desired shade of green. Add corn flakes and blend, stirring and mixing gently until all corn flakes are coated.
3. With 2 teaspoons or buttered fingers, shape golf-ball size portions into wreaths on wax paper. Put 3 red cinnamon candies at intervals on each wreath to look like holly berries.

Makes about 24. Store on waxed paper in tins.

Peanut Butter Cookies

Contributed by bbudke:

Ingredients:

• 1 C. peanut butter
• 1 C. sugar
• 1 egg

1. Mix ingredients together. Place on lightly greased cookie sheet.
2. Bake until lightly browned (for approximately 12 minutes) in a 350-degree oven.

This makes a delicious, if somewhat delicate cookie. You can get all crazy and drizzle them with chocolate, too.

If you have a friend who's doing the low-carb thing, these work just as well with a cup of Splenda. (the spoonable, not the stuff in packets).

Grandmother's Lebkuchen

Contributed by Just Lee, who says:

This recipe does not have any notes on yield. It makes a boatload and can easily be halved. The dough can be chilled and baked several days later. Our family was of the opinion that they were best if not eaten freshly baked, but allowed to age several days. If they get hard, dunk in coffee or milk.

1. 1 c sugar 1/2 c lard or Crisco 2 C dark molasses 1/2 c hot water Mix in saucepan and boil 3 minutes. Cool.
2. Add: 1/2 tsp salt 1 tsp cloves 1 tsp cinnamon 1 1/2 TB ground walnuts (optional) 2 tsp baking soda 2 eggs 1 1/2 tsp anise flavoring
3. Flour to stiffen - 6+ cups, it should be very stiff.
4. Mix thoroughly. Chill in refrigerator, roll out to 1/4 - 1/2 inch thickness, cut.
5. Bake 12-15 min at 375F.
6. Frost when still warm and the frosting will melt into the cookie and form a glaze.

Chicklet's Cherry Chocolate Chip Cookies

Contributed by Calamity Jeanne, who got it from Chicklet

(makes 4 dozen)

Ingredients:

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup maraschino cherries, drained and chopped
• 1 cup semisweet chocolate chips

1. Cream butter, sugar, egg, milk and vanilla.
2. In a separate bowl, combine flour, salt and baking soda.
3. Add dry ingredients to wet in thirds, mix until just combined.
4. Stir in cherries and chocolate chips.
5. Drop by teaspoonfuls onto parchment-lined baking sheets. Bake at 375°F for 10-12 minutes or until golden brown.

Calamity sez: "I think I'm going to bake a batch this weekend. Chicklet says you can add 1/3 cup cocoa powder to the dough for Chocolate Cherry Chocolate Chip Cookies."

Unnamed Chocolate Cookies

Contributed by GmW, from Pam Anderson's "CookSmart"

• 2 1/4 cups bleached all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 14 tablespoons (1 3/4 sticks) unsalted butter
• 3/4 cup sugar
• 3/4 cup dark brown sugar
• 2 tablespoons flavorless oil (vegetable or canola)
• 8 ounce good-quality bittersweet or semi-sweet chocolate bar, chopped into 1/4-inch chunks (about 1 1/2 cups chopped) OR 1 cup chocolate chunks and 1 cup toasted nuts (pecans, walnuts, macadamias)

1. Mix flour, baking power and baking soda in a medium bowl; set aside. Mix eggs, vanilla and salt in a small bowl; set aside. Microwave butter on high power until just melted but not hot, 30 to 45 seconds (orin a saucepan over low heat); set aside.
2. Mix sugars in a large bowl. Add butter and oil and stir until smooth. Add egg mixture; stir until smooth and creamy. Add dry ingredients and stir to form a smooth dough. Stir in chocolate and nuts (if using).
3. Using a 1 1/2 ounce (3-tablespoon) spring-action ice-cream scoop, spoon 16 dough balls onto a pan that will fit in your freezer. (Don't worry if the balls are too crowded. They pull apart when frozen.) Freeze until dough is hard, about 30 minutes.
4. Meanwhile, adjust oven rack to upper-middle position and heat oven to 400 degrees. Line two cookie sheets with parchment paper. Working with half batches, place 8 frozen dough balls on a cookie sheet (don't press them down). Bake until set but not brown, 8 to 10 minutes. Reduce oven temperature to 350 degrees. Continue to bake until cookies are golden brown around edges and lightly brown on top, about 10 minutes longer. Let cookies cool completely on cookie sheet. Repeat with remaining doughballs. (Cookies can be stored in an airtight tin or container for up to 5 days.)

OMG Cranberry Bars

(very similar to Starbuck's Cranberry Bliss Bars)

Contributed by Just Lee, who reports:

The chunks of chocolate are larger and more pronounced in the Starbucks version. One version of the recipe I found used orange extract instead of vanilla and orange zest in the frosting. They aren't exact but these are close enough to satisfy my cravings and will make lovely holiday gifts or to take to a party. Enjoy!

1. Preheat oven to 350. Grease a 9"x13" pan or line with parchment.

• 1 cup butter (or margarine or 1 stick of each) softened
• 1 1/4 cups light brown sugar
• 3 eggs
• 1 tsp vanilla

2. Cream the butter and sugar, add in eggs and vanilla, beat until fluffy.

3. In a separate bowl stir together:

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/4 teaspoon salt
• 1 tsp dried ginger

Gradually add the dry ingredients into the butter mixture. Mix until fully combined.

4. Stir in by hand:

• 1/2 cup chopped dried cranberries
• 1/2 cup white chocolate chips (or 2 squares white chocolate, chopped)
• 1/4 cup minced crystallized ginger

5. Spread batter evenly in pan corners. Bake at 350 for 20 - 30 minutes. Top should be evenly browned and edges will start to pull away from pan when done. Remove from oven and allow to cool completely. Remove parchment. I found at this point it was easiest to put the finished bar on a cookie sheet with no sides. Trim a tiny slice of the crust from the edges, if desired.

6. Use Frosting.

7. Cutting the pan into 4 evenly spaced cuts each direction and then diagonally across each bar will yield 32 "three-bite" servings. To make neater cuts, use a knife with a long blade and clean the knife between each cut. (The coffee shop serving is about twice as large.)

8. After cutting, sprinkle with: 1/4 cup chopped dried cranberries. (It is easier to cut without cutting through the cranberries on top.) Refrigerate until time to serve. I baked this in a disposable foil pan which sat on an insulated cookie sheet to stabilize it in the oven. It took about 35 minutes to bake but was very evenly done.

Memah's Almond Shortbread Cookies

Contributed by Meera Hyphenated, who says:

Okay, I finally got around to posting my grandmother's famous Almond Shortbread cookies... They look like ho-hum, basic shortbread---but something about them... maybe the almond flour, maybe the granulated sugar? I don't know. People have told me that they're the best shortbread cookies they have ever had.

Oven: about 400°F
Makes about… oh, enough to fill a big cookie jar.

Ingredients:

• 1 c. (2 sticks) butter, softened
• ½ c. granulated sugar•
• ¼ tsp. salt•
• 1 c. almond flour or very finely chopped almonds (you can get the flour at Trader Joe’s) (My grandmother’s recipe calls for ground blanched almonds, but I like the flecks of brown in the cookies. Blanching is too much trouble, and pre-blanched ones are too expensive!)•
• 1 tsp. vanilla extract•
• ¼ tsp. almond extract•
• 4 c. all-purpose flour (My grandmother’s recipe called for a sifter-full of flour, which I gauged to be about 4 cups, but use your best judgment. If you use too much, the cookies will be too dry and tough, but if you don’t use enough, the cookies will melt instead of harden.)•
• Granulated sugar for rolling and storing the cookies

Directions:

1. Cream butter and sugar until light and fluffy.
2. Add the salt, almond flour and extracts.
3. With the mixer, add the flour gradually, until the dough is very stiff.
4. On a floured surface, roll out dough to about 1/3 inch thick (between ¼” and ½”).
5. Using a pizza cutter, cut the dough into long strips to make squares and rectangles, about 1” x 1” or maybe bigger. (My innovation is to make parallelograms!)
6. Place the cookies onto an ungreased cookie sheet (I use a Silpat with great success). They don't rise, so they can be placed pretty close together.
7. Bake in a hot oven (400°F to 425°F) for about 10-12 minutes, until barely golden brown. (Keep an eye on them; they get overdone quite easily.)
8. While the cookies are hot, roll them in white granulated sugar (not confectioners’ sugar!).
9. Cool on wire racks. When the cookies are completely cool, store in an airtight container, with more sugar sprinkled on top each layer, for added protection (and so more sticks to the cookies!) They’re often better the day after you make them—don’t ask me why. I haven’t tried freezing them, because they never last long enough for me to try!

Brown Sugar Coffee Cookies

Contributed by Bailey Quarters

Ingredients:

• 1 cup shortening
• 2 cups dark brown sugar
• 3 eggs
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. nutmeg
• 1/2 cup strong coffee (brewed, not grounds)
• 1 cup nuts (optional)
• chocolate frosting

1. Cream shortening and sugar together.
2. Add eggs, then dry ingredients.
3. Stir in coffee and nuts.
4. Drop onto greased cookie sheet
5. Bake 375 for 10-12 minutes.
6. Decorate with chocolate frosting.

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.

Rolled Butter Cookies

Contributed by Meera Hyphenated

Ingredients:

• ½ pound (2 sticks) unsalted butter, softened
• 1 cup superfine sugar, or granulated sugar processed in a food processor for 30 seconds
• ½ tsp. salt
• 1 large egg, plus 1 yolk
• 2 tsp. vanilla extract
• 2 ½ cups all-purpose flour, plus extra for work surface

1. Either by hand or with electric mixer, cream butter, sugar, and salt until light and fluffy, about 3 minutes with mixer set at medium speed. Add yolk, beat well, then add whole egg and vanilla; continue beating until will incorporated. Add flour; beat at low speed until flour is just mixed in. Divide dough in half and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Can be refrigerated up to 2 days or double-wrapped and frozen 1 month.)
2. Adjust oven racks to upper- and lower-middle positions and heat oven to 365°F. Remove one disk of dough from refrigerator and cut in half. Return unused portion of dough to refrigerator.
3. Lightly flour work surface; roll dough to 1/8-in. thick, using thin metal spatula to loosen dough. Sprinkle surface lightly with flour as needed to keep dough from sticking.
4. Cut or form dough into desired shape. Place dough shapes ½-inch apart on parchment-lined cookie sheet. Bake, reversing cookie sheets (from top to bottom and back to front) halfway through baking time, until evenly golden brown, 6 to 8 minutes.
5. Use thin-bladed spatula to immediately transfer cookies to cooling rack. Cool to room temperature. Repeat rolling, cutting, and baking remaining dough. Decorate cooled cookies, if desired, and transfer to airtight container. Can be stored up to 3 weeks.