Betty Crocker Chocolate Chip Cookies

Chocolate Cut Outs

• 2½ cup all-purpose, unbleached flour
• ½ cup Dutch-processed cocoa powder
• 2 tsp baking powder
• 1 cup (2 sticks) salted butter, cut into chunks
• 1 cup granulated sugar
• 1 egg
• 1 tsp pure vanilla extract
• 2 oz bittersweet chocolate, melted and cooled
•  
• 1. Whisk the flour, cocoa powder, and baking powder together. Set aside.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla; beating until combined. Scrape the bottom and sides of the bowl as necessary.
  4. Beat in the melted chocolate.
  5. Add the flour mixture in 3 parts, beating on low after each addition. Beat just until the dough comes together.
  6. Pat into 2 discs, wrap in plastic wrap and chill for 30 minutes.
  7. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  8. Roll the dough on a surface lightly coated with a mixture of flour and cocoa to about a ¼” thick. Cut with a 2” round cookie cutter.
  9. Place the cut-outs on a prepared baking sheet and place in the freezer for 5-10 min. (This will prevent spreading.)
  10. Bake the cookies for about 9 minutes, or until done.
  11. Remove to a wire cooling rack to cool completely.
   

Cookie Icing

1 C icing sugar
2 t milk
2 t light corn syrup

Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

Oatmeal Raisin Cookies

1/2C + 6 T butter, softened
3/4 C firmly packed brown sugar
1/2 C white sugar
2 eggs
1 t vanilla
1 1/2 C all purpose flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 C oats (quick or old fashioned, uncooked)
1 C raisins

Heat oven to 350. Beat butter and sugars on medium speed until creamy.
Add eggs and vanilla, beat well.
Add flour, baking soda, cinnamon and salt; mix well
Add oats and raisins; mix well
Drop dough by rounded tablespoon in ungreased cookie sheets, bake 8 to 10 mins or until light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack, cool completely

Bar Cookies: Bake 30-35 mins in ungreased 9x13inch metal baking pan.

Chocolate Chip Meringues

1/2 cup white sugar
2 egg whites
1 teaspoon vanilla
1 dash salt
1 chocolate chips

Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add chipits. Place sheets of 8X11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 minutes at 250. This is a very small recipe.

Homemade Oreos

from My Baking Addiction
makes 25-30 sandwich cookies

Ingredients
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used Hershey’s Special Dark Cocoa)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract (I used clear vanilla extract)
Optional- Gel dye
Method
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. (Optional: Blend in a tiny bit of gel dye until you reach the desired color.)
6. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Notes:
-I used Hershey’s Special Dark Cocoa Powder instead of Dutch Processed.
-I used Wilton Gel Dye to color the centers.
-Once I measured out a rounded teaspoon of dough, I rolled the dough into small balls before baking.
-This recipe is slightly adapted from Smitten Kitchen and can be found at http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/

Sugar Cookie Icing

1 C icing sugar
1 T milk
1 drop lemon juice
1 T light corn syrup

Combine powder sugar, corn syrup, and lemon juice in a bowl.

If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk.
This frosting will stay good for days in the fridge.

Hershey's Kisses Peanut Butter Blossoms

Prep Time: 15 min, Bake Time: 8 min, Yield: 4 dozen

48 Milk Chocolate Hershey's Kisses
1/2 C shortening
3/4 C creamy peanut butter
1/3 C white sugar
1/3 C packed brown sugar
1 egg
2 T milk
1 t vanilla extract
1 1/2 C flour
1 t baking soda
1/2 t salt
white sugar

Heat oven to 375, and unwrap all the Kisses.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 C white sugar and brown sugar; beat until fluffy. Add egg, milk ad vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1 inch balls. Roll in white sugar; place on ungreased cookie sheet

Bake 8 to 10 min or until lightly browned. Immediately press a Kiss into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen  cookies.

Cranberry Hootycreeks

From: Michele Force

Layer the following in a quart-size jar:
5/8 C flour
1/2 C rolled oats
1/2 C flour (yes, another layer of flour)
1/2 t baking soda
1/2 t salt
1/3 C brown sugar
1/3 C white sugar
1/2 C dried cranberries
1/2 C white chocolate chips
1/2 C chopped pecans

Print these instructions on the tag:
In a large bowl, cream together:
1/2 C butter
1 egg
1 t vanilla
Beat with a mixer until the mixture is fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop small rounded balls onto a greased cookie sheet, and bake at 350 degrees for 8-10 minutes or until edges start to brown. Makes approximately 24 medium sized cookies.

Pizza Cookies

Cookies:
1 C butter flavour crisco (golden crisco)
1 1/4 C granulated sugar, divided
1 C firmly packed brown sugar
1 C peanut butter
2 eggs
1 t baking soda
1 t vanilla
1/2 t salt
2 C all-purpose flour
2 C oatmeal, uncooked
Pizza Ssauce:
1 pkg milk chocolate chips (2c)
1/4 C butter flavour crisco

Heat oven to 350. For cookies, combine 1C crisco, 1C white sugar and brown sugar in large bowl. Beat at low speed of electric mixer until well blended. Add peanut butter, eggs, baking soda, vanilla and salt. Mix about 2 minutes or until well blended. Stir in flour and oats with spoon.

Place remaining 1/4C white sugar in small bowl. Measure about 1/4C dough. Shape into ball. Repeat with remaining dough. Roll each ball in sugar. Place 4" apart on ungreased baking sheet. Flatten into 4" circles. Bake at 350 for 8-20 minutes. Use back of spoon to flatten center and up to edge of each hot cookies to resemble pizza crust. Cool 5-8 minutes on baking sheet before removing to flat surface.

For pizza sauce: combine chocolate chips and 1/4C crisco in large microwave-safe measuring cup or bowl. Microwave at 50% (medium) for 2-3 minutes or until chips are shiny and soft ( or melt on rangetop in small saucepan on very low heat) Stir until smooth. Spoon 2 teaspoons melted chocolate into center of each cookie. Spread to inside edge. Sprinkle desired pizza toppings over chocolate.

Pizza topping ideas:
Mmmm - candy coated chocolate pieces
Beary good - gummy bears
Jumbo jewels - small pieces of gumdrops
Bubble gum-like - round sprinkles & balls
German chocolate - chopped pecans and flake coconut
Cherries jubilee - candied cherries & slivered almonds
Rocky road - miniature marshmallows & mini chipit semi-sweet chocolate
Harvest Mix - candy corn & chopped peanuts
Ant & logs - cashews & raisins

Pizza "cheese" drizzle: 1C of confectioners icing- put in resealable
sandwich bag. Seal. Microwave at 50% (medium). Knead after 1 minute.
Repeat until smooth (or melt by placing bag in bowl of hot water)
Cut tiny tip off corner of bag. Sqeeze out and drizzle over cookies.

Chocolate Coconut Macaroons (Haystacks)

2 C white sugar
1/2 C milk
1/2 C butter or margarine
6 dessert spoons cocoa
1 1/2 C oatmeal
1 C coconut

Cook in pan and bring to boil - sugar, milk, margarine and cocoa. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.

Sesame Graham Crackers

2 C brown sugar
1 1/2 C margarine
1 C slivered almonds
3/4 C sesame seeds
1 pkg graham crackers

Line cookie sheets (approx. 3) with tin foil. Heat brown sugar and margarine until sugar is melted in microwave (approx. 2 min). Add almonds and sesame seeds. Pour over graham crackers and spread if necessary. Bake 10-12 min at 350 until sugar mixture is bubbling. Let cool.

Best Butterscotch Chip Cookies

1 C butter, softened
1 C firmly packed brown sugar
1/2 C white sugar
2 t vanilla
2 eggs
2 1/4 C flour
1 t baking soda
1/2 t salt
1 pk (300 g) butterscotch chips
1 C chopped pecans or walnuts

Preheat oven to 375. Beat butter, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt by hand until well blended. Stir in chips and nuts. Drop by heaping teaspoon onto ungreased cookie sheet 2 inches apart. Bake for 10-12 min or until lightly browned.

Darrell's Forget the Cookies Just Give Me That Batter!

1/2 C butter
1/2 C brown sugar
1/2 C white sugar
1 t vanilla
1 egg
1/4 t salt
1 1/8 C flour
1/2 t baking soda
12 oz chocolate chips
1/2 C walnuts, optional

Melt the butter and add both sugars. Stir and let cool if too warm. Beat egg slightly with a fork. Add the egg and vanilla to the butter mixture. Stir. Add the dry ingredients. Stir again then add the chocolate chips and nuts. Put dough in fridge and cool for about 1 hour. Preheat oven to 375. Drop onto ungreased cookie sheet and bake for 12 minutes. Do not overcook.

Chocolate Coconut Macaroons

2 C white sugar
1/2 C milk
1/2 C butter
6 dessert spoons of cocoa
1 1/2 C oatmeal
1 C coconut

Bring sugar, milk, butter and cocoa to boil in a pan. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.

Oatmeal Cookies

From: Laurel Whitham; Yield: approx 5 dozen

1 C brown sugar
1/2 C white sugar
1 egg
3/4 C butter
1 t salt
1 t vanilla
1 C flour
1 t baking soda
3 C oatmeal
1 C raisins

Pour hot water over raisins and let stand. Set oven to 350. Cream butter and sugar. Add egg, salt, and vanilla. Add remaining ingredients. Drain raisins leaving a little moisture still on them. Add to dough. Drop by teaspoon on greased cookie sheet. Bake 9-10 min or until done.

VARIATIONS:
Use approx 1/3 C bran and 2 2/3C oatmeal instead of just oatmeal. Use whole wheat flour instead of white.

Chocolate Chip Merinques

1/2 C white sugar
2 egg whites
1 t vanilla
1 ds salt
chocolate chips

Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add choc chips. Place sheets of 8x11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 min at 250. This is a very small recipe.

Spring Bonnet Cookies

1 C soft butter
1/2 C lightly packed brown sugar
2 1/2 C flour
3 C icing sugar
3 T milk
1/2 t vanilla
1/3 C butter
food colouring
large marshmellows

Beat butter. Add sugar and flour. Beat. Knead dough until it begins to crack. Roll 1/4" thick, cut into circles and bake in 350 oven for 4 min. Put half of a marshmellow on top. Mix rest of ingredients for icing abd beat. Decorate with flowers etc, like little bonnets.