Category: Cookies

My mom made these cookies growing up.  I haven’t had them for years and finally asked her for the recipe.  It’s funny how the taste of a simple cookie can take you back to your childhood.  Good stuff!

1/2 C. white sugar
1/2 C. brown sugar
1 C. shortening
1 egg
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Shape dough into balls, dip in sugar and place on baking sheet.

Bake 12 minutes @ 350 degrees

My sister in-law’s grandmother (Sweet Betty) makes these incredible M&M cookies.  Whenever there is a celebration at their house, these always seem to be on the kitchen counter.  They’re not hard and crunchy like so many M&M cookies — these are really light and soft.  It’s like eating a muffin top with M&M’s  They’re simply irresistible, and why wouldn’t they be, she been making them for over 30 years.

1 C. shortening
1 C. brown sugar
1/2 C. white sugar
2 eggs
2 tsp. vanilla
2 3/4 C. flour
1 1/2 tsp. baking soda
1 tsp. salt
Plain M & M’s

1. Cream shortening, sugars ,eggs, and vanilla.
2. Mix in dry ingredients and combine with creamed mixture.
3. Drop by teaspoonful on un-greased cookies sheet.
4. Flatten to no more than 2 inch diameter.
5. Decorate with 4 to 6 M&Ms per cookie.
6. Candies will crack after baking.
7. Bake at 375 degrees for 8 to l0 minutes.

Makes 2 to 4 dozen cookies depending on size of your teaspoonful.

Another recipe from the kitchen of our friend Margi Newkirk. Margi said she got this from some friends of theirs who were originally from Ireland. These cookies had an interesting twist in that they definitely pack a chocolate punch, but the hint of the coffee flavor finds it’s way through. At the time I couldn’t put my finger on the flavor, but seeing the recipe, it makes sense. The bottom of the pictured watermelon bowl was visible within no time. My kids were upset with their father. My stomach was in heaven!

1/2 C. butter
1/2 C. shortening
1 egg
1 1/2 C. sugar
1 tsp. instant coffee dissolved in 1/4 C. water
1 tsp. vanilla
1 ¼ C. flour
1/2 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. oatmeal
1 C. chocolate chips

Cream together butter, shortening, and sugar until very fluffy; add coffee mixture and vanilla. Stir dry ingredients together and beat into creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto baking sheet. Bake at 350 for 7-8 minutes. Don’t overbake!!

I discovered this recipe in Food Network Magazine (a Christmas gift that I LOVE!). I saw the picture one day and made these cookies the next. They are A-M-A-Z-I-N-G! As you’re mixing the dough you’ll probably think to yourself “There is no WAY I can possibly mix in any more ingredients,” but keep going. You’ll be tired but happy. Oh — and you may need to double the chocolaty topping and/or use more half and half. I found it a bit too thick to drizzle … more like “plop.”

2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 sticks butter, softened
1 C. granulated sugar
1 C. packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
2 C. quick-cooking oats
1 1/4 C. crispy rice cereal
1 C. milk chocolate chips
1 C. coarsely chopped pecans
1 C. miniature marshmallows

TOPPING:
1/2 C. milk chocolate chips
1/2 C. miniature marshmallows
2 1/2 tsp. half-and-half
Pinch of cayenne pepper
1/3 C. finely chopped pecans

1. Making the cookies: Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine the flour, baking powder and baking soda in a large bowl.  In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.  Beat in the eggs one at a time on medium speed, then beat in the vanilla.  Add the four mixture and beat on low speed until combined.
2. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
3. Making the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.  Remove from the heat. Stir in the pecans.  Drizzle the mixture over the cookies and let set, about 4 hours.

Long lost bbuffet contributor, Ellen, here.  A friend gave me the greatest gingerbread cookie recipe.  Rolls and cuts like a charm and tastes fantastic.

3 C. flour
1 C. light brown sugar
1/4 C. corn starch
1 1/2 T. orange rind
1 T. ginger
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 T. molasses
1 T. water
1 egg
1 C.  cold butter, cup into 1 inch pieces

Icing
2 cups powdered sugar
1/2tsp. vanilla
2 T.  milk (add additional milk to reach desired consistency)

1. Mix flour, sugar, cornstarch, orange rind, ginger, pumpkin pie spice, soda and salt in a large mixing bowl.
2. Whisk molasses, water and egg in a small bowl; set aside.
3. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
4. Pour molasses mixture over flour; beat with mixer until dough forms a ball.
5. Knead 2-3 times until smooth.
6. Divide in half; wrap in plastic wrap and chill for 2 hours.
7. Roll dough on lightly floured surface to 1/4 inch thickness.
8. Cut with cookie cutters, place on baking sheets.
9. Bake 11-13 minutes in 350 degree oven-cool on wire racks.
10. Decorate with icing.

Recipe from the kitchen of Heather Czarny.  During the summer of 2010, my sister Chelsey kept telling my friend Heather not to come over unless she brought these cookies. We had them for the first time at my softball banquet freshman year (2004). Finally, with less than a week of summer left, Heather came over and we made Chelsey the cookies she has been waiting for. They were worth the wait.

1 C. Hershey’s semi-sweet chocolate chips
2 squares unsweetened baking chocolate
1 C. sugar
1/2 C. Crisco
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 C. + 2 Tbsp flour
1/2 tsp baking soda
36 Mini Reese’s Peanut Butter Cups
1 C. Reese’s Peanut Butter Chips

• Heat oven: 350 Degrees
• Combine semi-sweet chocolate chips and unsweetened baking squares in bowl. Melt in microwave.
• Combine sugar and Crisco in another bowl. Beat in eggs, salt, and vanilla. Add chocolate
• Stir in flour and baking soda
• Roll into balls
• Cook 8-10 minutes
• Take out and immediately put in Reese’s cups in center of cookie.

Drizzle:
Put the Reese’s Peanut Butter Chips in freezer zip-lock bag and keep in one corner of the bag. Melt in microwave. Cut off part of corner and drizzle over cookies once cookies have cooled. Let dry.

This recipe came from my co-worker Don.  He brought these in on his birthday and they were fabulous.   Don found the recipe on the Splendid Table site, a radio program by Minnesota Public Radio.  He also had a couple changes from the original recipe:

“I made smaller cookies than the recipe defines, and these were baked for 17 minutes at 350 degrees F.  Next time I’ll try 16.5 minutes.  A couple of good tricks are to use parchment paper or baking mats, to use thin silver cookie sheets rather than air-bake pans, and to make sure the baking powder is no older than nine months.”

2 C. minus 2 T. (8-1/2 ounces) cake flour
1-2/3 C. (8-1/2 ounces) bread flour
1-1/4 tsp. baking soda
1-1/2 tsp. baking powder
1-1/2 tsp. coarse salt
2-1/2 sticks (1-1/4 C.) unsalted butter
1-1/4 C. (10 oz.) light brown sugar
1 C. plus 2 tablespoons (8 oz.) granulated sugar
2 large eggs
2 tsp. natural vanilla extract
1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

1. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. 3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. 4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. 5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.

   Makes 1-1/2 dozen 5-inch cookies
   Time: 45 minutes, plus at least 24 hours for chilling

I got this recipe from another online recipe blog Popular Cookie Recipes.  The recipe is quite simple and the cookies are very tasty.  Just the right amount of crispy and chewy.   The recipe only makes about 24-30 cookies.  So you may want to double it if you’re looking for more.  Give it a try, it certainly won’t disappoint.

1/2 C. butter, softened
1 C. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 large egg
1/2 tsp. vanilla
1 1/2 C. all purpose flour

4 T. granulated sugar
1 1/2 tsp. cinnamon

Preheat oven to 375 degrees.  In a mixing bowl, beat the butter on medium speed for 30 seconds.  Add the 1 C. sugar, baking soda, and cream of tartar.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until well blended.  Beat in as much flour as you can with the mixer, and stir in remaining flour.

Cover with plastic wrap and chill for 1 hour.

Combine the 4 T. sugar and 1 1/2 tsp. cinnamon.  Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden.  Transfer cookies to a wire rack to cool.