Almond Joy Cookies
2 Squares unsweetened chocolate
1 cn Sweetened, condensed milk
3 c Sweetened, flaked coconut
1 ts Vanilla extract
pn Salt
Almonds for garnish
Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth. Pour over a bowl containing 3 cup of sweetened, flaked coconut. Add 1 tsp of vanilla extract and a pinch of salt. Mix well until coconut is completed coated. Drop on a cookie sheet which is line with parchment paper, by tspfuls. Press a whole almond into the top.
Bake at 350 degrees F. for 10 to 12 minutes. Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool, remove from pan.
Baked Chocolate Marshmallow Treats
6 Graham crackers, halved
6 large marshmallows, halved
3 Milk chocolate bars
Preheat oven to 500 degrees F. Place cracker halves on ungreased cookie sheet.
Top each half with two 1" squares of chocolate. Add marshmallow half on top of chocolate. Bake until marshmallow roasts, about 2 minutes.
Serve open faced. May also be served "sandwich style" by placing another half of graham cracker on top.
Banana Oatmeal Chocolate Cookies
3/4 c Margarine
1 Egg
1 c Bananas -- mashed
1 c White sugar
1 1/2 c Flour
1/2 ts Baking soda
1 ts Salt
1/4 ts Nutmeg
1 ts Cinnamon
1 3/4 c Quick oats
1 pk Chocolate chips
1/2 c Nuts
Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.
Bittersweet Chocolate Chunk Cookies
1/2 c Butter or margarine
1/2 c Sugar
1/4 c Packed brown sugar
1 Egg
1 ts Vanilla
1 c Plus 2 Tbsp unsifted flour
1/2 ts Baking soda
1/2 ts Salt
2/3 c Chopped walnuts or pecans
8 oz Ghirardelli Bittersweet chocolate
For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375 degrees F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.
Brownie cookies
4 oz Semisweet chocolate
1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tb Vanilla extract
2 ea Egg
1 tb Milk
3/4 c Finely chopped walnuts
Melt the chocolate over hot water. Sift the flour, baking soda, and baking powder together. Set aside. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. Preheat oven to 375 degrees. Lightly grease a cookie sheet. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown.
Butterscotch Chocolate Chunk Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
1 1/2 c Unbleached all purpose flour
2 c Semisweet chocolate cut into coarse chunks
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small (walnut sized) or large (golf ball sized) balls as desired.
Place on the baking sheets and press down slightly. Bake until done about 10 to 12 minutes. Cool on racks.
Makes 2 dozen large cookies or 4 dozen small cookies.
Carob Chip Cookies
1/4 c Mashed banana
1/4 c Vegetable oil
1 lg Egg
1 c Unbleached White Flour
1 c Rolled Oats
3/4 c Carob Chips
Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks.
Cherry Chocolate Cookies
1 c Margarine or butter
3/4 c Packed brown sugar
2 Egg yolks
2 oz Semisweet chocolate; melted and cooled
1 1/2 ts Finely shredded orange peel
1 ts Ground cinnamon
1 ts Vanilla
1/4 ts Salt
2 1/4 c All-purpose flour
1 1/2 c Finely chopped pecans (to 2)
2 Egg whites
3/4 c Cherry jelly or preserves
In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.
Chewy Chocolate Cookies
1 1/2 c Butter (or marg.); softened
1 c Sugar
1 c Sugar, brown; firmly packed
3 Eggs
2 ts Vanilla extract
4 1/2 c Flour, all-purpose
2 ts Soda
1/2 ts Salt
1 c Pecans; chopped
6 oz Chocolate chips, semi-sweet
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well.
Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels. Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight.
Unwrap rolls, and cut into 1/4" slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned.
Chocolate Banana Peanut Cookies
1 c Brown Sugar, packed
3/4 c Peanut Butter
1/2 c Shortening, Butter flavored
3/4 c Banana, ripe mashed
2 ea Eggs
1 c All-Purpose Flour
1 c Whole Wheat Flour
2 ts Baking Powder
1/4 ts Salt
300 g Chipits Semisweet or Milk chocolate chips
3/4 c Peanuts, unsalted, coarsely chopped
With fork beat together sugar, peanut butter and shortening until well blended. Stir in banana and eggs; blend.well. Stir in remaining ingredients. Drop by tablespoon measure onto ungreased baking sheets. Bake in 350F(180C) oven 12 to 15 minutes or until cookies are golden brown. Cool. Store in an airtight container. Makes about 4 dozen. NOTE: Cookies freeze well.
Chocolate Brown Sugar Cookies
1/2 c Brown sugar
1/2 lb Butter
1/3 c Honey
1 lg Egg
1/2 ts Vanilla extract
Flour (1.1 C --> glass measuring cup filled to the top)
1/2 ts Baking soda
1 c Chocolate chips
Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey. Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips.
Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.
Chocolate Brownie Oatmeal Cookies
12 oz Semisweet chocolate pieces, melted
8 oz Cream cheese; softened
1/2 c Margarine or butter, softened
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
2 Eggs
1/2 ts Vanilla
1 1/2 c All-purpose flour
1 1/2 ts Baking soda
3 c Quaker Oats, uncooked (quick or old-fashioned)
1 c Chopped nuts
Powdered sugar (optional)
Beat together cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.
Chocolate Chews
1 c Flour; MINUS: 2 tb Flour, Sifted
2 tb Cocoa
1/2 ts Baking soda
1/8 ts Cinnamon
1/8 ts Salt
3 tb Powdered sweetener
2 tb Vegetable oil
1/4 c Skim milk
Sift together flour, cocoa, soda, cinnamon, salt and sweetener. Blend together oil and milk in separate small bowl. Stir milk mixture into dry mixture gradually. Drop by tablespoonfuls onto a Pam sprayed pan. Bake at 350 for 10 mins. Cool and serve.
Chocolate Chip Cookies
1 c Margarine -- melted
3/4 c Sugar
3/4 c Brown Sugar
2 Eggs
1 1/2 ts Vanilla
1 ts Salt
1 ts Baking Soda
2 2/3 c Flour
2 1/2 c Chocolate Chips
Nuts -- optional
Melt margarine in a glass bowl in microwave. Add rest of ingredients. Stir well. Let harden up. (Set out for about an hour. ) Bake on air-bake pan at 350 for 10-12 minutes. If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it. Bake with same directions.
Chocolate Dipped Cherry Cookies
1/2 c Whole almonds;, chopped & divided
1 pk (18.25 oz) cherry-flavored cake mix
1 Egg
1/3 c Vegetable oil
2 tb Water
1 1/2 c Semisweet chocolate chips, melted
2 ts Vegetable oil
Preheat oven to 375 degrees. Finely chop almonds with food chopper. Reserve about 2 tablespoons almonds for garnish. Combine remaining almonds, cake mix, egg, oil and water in mixing bowl. Mix thoroughly. (Mixture will be dry) With small stainless steel bowl. Mix thoroughly. (Mixture will be dry) With small stainless steel 15 minutes or until tops are lightly browned. Cool 2 minutes on stone; remove to non-stick cooling rack. Cool completely. Place chocolate chips and oil in covered micro-cooker. Microwave on high 2-21/2 minutes, stirring every 30 seconds, until smooth. Dip half of each cookie in chocolate; shake to remove excess. Sprinkle with reserved almonds. Place on parchment paper and refrigerate until set. Yield: about 3 dozen.
Chocolate Kiss Cookies
1/2 c Shortening
1/2 c Peanut butter
1 3/4 c Flour
2 tb Milk
1 sm Bowl sugar
1 Egg
1 ts Vanilla
1/2 c Brown sugar
1/2 ts Baking soda
Hershey's Kisses
Combine all ingredients except the small bowl of sugar and Hershey's Kisses. Roll dough into small balls, then roll into the small bowl of sugar. Bake at 375 degrees for 7 to 8 minutes. Take out of the oven and press a Kiss in the middle of each cookie. Bake for an additional 2 minutes.
Chocolate Mint Brownie Cookies
3/4 c Mint chocolate chips; melted
1/2 c Margarine; softened
2 ts Vanilla
2 Egg whites; whipped
1 3/4 c Unbleached flour
3/4 c Mint chocolate chips
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 ts Baking soda
1/4 ts Salt
Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. In a mixing bowl, combine melted chocolate chips, margarine, vanilla, and egg whites. In another mixing bowl, combine flour, remaining chocolate chips, sugars, baking soda, and salt . Mix wet ingredients with dry ingredients just until moistened. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 minutes or until edges are set but centers are still soft.
Chocolate Oatmeal Cookies
2 c Sugar
4 tb Cocoa
1 ts Vanilla
1/2 c Milk
1/2 c Butter
3/4 c Peanut butter
3 c Oats
Bring the first 5 ingredients to a boil & remove from heat. Add peanut butter & oats; mix well. Drop by tsp. on to wax paper. Let cool until set.
Double Chocolate Cookies
18 1/4 oz Package devil's food cake mix with pudding
1/2 c Vegetable oil
2 lg Eggs
1 c (6 ounces) semisweet chocolate morsels
Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake at 350 degrees F for 10 minutes. Cool cookies on cookie sheets 5 minutes; remove to wire racks to cool completely. Yield: 3 dozen.
Golden Chocolate Treasure Cookies
1 1/2 c Flour
1 Egg
3/4 ts Baking soda
1/2 ts Vanilla
3/4 ts Salt10 oz.
1 1/2 c Semi-sweet Treasures baking pieces
3/4 c Brown sugar
3/4 c Butter, softened
1 c Chopped pecans or walnuts
Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches.
Peanut Chocolate Chip Cookies
4 oz Soft Brown Sugar
4 oz Butter, Room temperature
1 lg Egg, Beaten
4 oz Crunchy Peanut Butter
2 oz Chocolate, Chopped
3 oz Wholemeal Flour
3 oz Plain Flour
pn Salt
Preheat oven to gas mark 6/200C/400F. In a large bowl, beat together the sugar and butter until fluffy and white. Beat in the egg, then add the peanut butter and plain chocolate. Fold in the wholemeal and plain flours and salt. Combine the mixture thoroughly. Put generous teaspoonfuls of the mixture on a baking sheet and flatten into rounds with a fork. Bake cookies in preheated oven for 10 to 15 minutes until golden and crisp on the outside.
Pizza Pan Chocolate Chip Cookies
1 c Butter Or Margarine, Softened
3/4 c Granulated Sugar
3/4 c Packed Brown Sugar
8 oz Cream Cheese, Softened
1 ts Vanilla
2 Eggs
2 1/4 c All-Purpose Flour
1 ts Baking Soda
1/4 ts Salt
12 oz Semisweet Chocolate Chips
1 c Chopped Walnuts Or Pecans
Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans. Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs; beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed cheese mixture; blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan. Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. To serve, cut into slim wedges or break into pieces.
Sweet Chocolate Chip Cookies
1/2 c Butter, softened
1/3 c Sugar, granulated
1/3 c Brown sugar, packed
1 Egg
1 tb Water
1/2 ts Vanilla extract
1 1/4 c Flour, all-purpose
1/2 ts Baking soda
1/4 ts Salt
8 oz Sweet cooking chocolate, coarsely chipped
Preheat oven to 350 degrees F. Cream together thoroughly butter and sugars, using electric mixer. Add egg, water and vanilla and beat well.
In a separate bowl, stir together flour, soda and salt. Blend dry ingredients into creamed mixture. Stir chipped chocolate pieces into batter by hand so they do not get too broken up. Drop from teaspoon 2" apart onto greased cookie sheet. Bake for about 13 minutes. Cool on racks.
Vanilla Chip Cookies
1/2 c Butter or margarine; softened
1/2 c Sugar
1/4 c Light brown sugar; packed
1 ts Vanilla
1 Egg
1 c Flour
1/4 ts Salt
1/2 ts Baking soda
1 c White chocolate chips
1/2 c Flaked coconut
1 c Macadamia nuts; chopped, lightly toasted
Preheat oven to 375 degrees F. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden. Remove to wire racks to cool. NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces.