Cookies

Banana Jumbo Cookies:

1 cup shortening, 1 cup sugar, 2 eggs, 1 cup mashed ripe bananas, 1/2 cup buttermilk, 1 tsp. vanilla extract,
3 cups flour, 1 1/2 tsp. baking soda, 1 cup chopped nuts (optional).

Preheat oven to 375 degrees. Mix shortening, sugar,and eggs well. Stir in bananas, buttermilk, and vanilla
extract. Blend flour and baking soda. Stir into other ingredients. Blend in nuts.(Optional). Chill 1 hour. The
dough will still be slightly sticky even after chilling. For jumbo cookies, drop rounded tablespoonfuls onto
lightly greased baking sheet. For smaller cookies use a teaspoon. Bake at 375 for about 7-10 minutes or
until light golden brown. Leave unfrosted or frost with favorite flavored frosting.


Big, Fat and Chewy Chocolate Chip Walnut Cookies:

2c. flour, 1/2tsp. baking soda, 1/2tsp. salt, 3/4c. melted butter, 1c. packed brown sugar, 1/2c. sugar 1tsp.
maple extract or vanilla, 1 large egg, 1 large egg yolk, 1c. chocolate chips, 1c. chopped walnuts.

Preheat oven to 350 degrees. Grease a large cookie sheet. In a small bowl combine flour, baking soda, and
salt. In another bowl beat the melted butter with brown sugar, sugar, and maple or vanilla extract untill well
blended. Add in egg and egg yolk; mix to combine. Add/stir in the flour mixture. Fold in the chocolate chips
and nuts; mix to combine. Drop 1/4c. puck shaped mounds of cookie dough onto prepared baking sheet.
Bake for 10-12 minutes or ONLY till the eges begin to brown (they will look underdone, but will turn out
perfect) Cool in pan then transfer to rack. Servings 13-15


Brown Sugar Cookies:

1 1/4 cups firmly packed light brown sugar, 1/4 cup water, 3 Tbs. honey, 1 large egg, 2 1/3 cups all purpose
flour, 1 tsp. baking soda, 2 tsp. cinnamon, 1/2 tsp. allspice, 1 cup finely chopped walnuts or pecans.

Preheat oven to 375 degrees. In a large mixing bowl, combine first 4 ingredients. Beat until well combined.
In another bowl, combine dry ingredients and stir. Gradually add dry mixture to creamed mixture and blend
until well-mixed. Stir in nuts. Drop by tsp onto greased baking sheets about 1 1/2" apart. Bake for 10-12
minutes, until cookie edges are lightly browned. Remove cookies from oven and let cool about 2 minutes
before removing to a wire rack. Store in airtight container.


Butter Cookies with Chocolate Flecks:

2 2/3 cups all purpose flour, 1/8 tsp. salt, 1 1/4 cups sugar, 3/4 cup softened butter, 1 large egg, 2 egg yolks,
3 ounces semi sweet chocolate or dark chocolate coarsly grated.

Sift the flour and salt into a large bowl. Use a wooden spoon to mix in the sugar, butter, egg, and egg yolks,
and chocolate to form a smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for
30 minute. Preheat the oven to 350, and butter three cookie sheets. Roll out the dough on a lightly floured
surface to a thickness of 1/4 inch. Use a 2inch cookie cutter to cut the cookies. Gather the dough
scraps,re-roll, and continue cutting out until all of the dough is gone. Use a spatula to transfer the cookies
to the cookie sheet, placing them 1 inch apart. Bake one sheet at a time, for 10-15 min, or until just golden.
Transfer to cool rack to cool.


Butterscotch Cake Mix Cookies:

1 (18 1/4 ounce) yellow cake mix with pudding, 2 eggs, 1/2 cup melted butter, 1/4 cup brown sugar, 1 Tbs.
cocoa powder, 1 cup butterscotch chips, 1/2 cup chopped walnuts (optional).

Preheat the oven to 350 degrees. Mix ingredients, folding in chips and nuts (if using) last. Drop by
tablespoonfuls onto parchment paper. Bake 14 minutes or until golden on the edges, being careful not to
overbake. Cool for a minute then transfer to wire racks to cool.


Chewy Apple Oatmeal Cookies:

1 cup butter softened, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp. vanilla, 1 1/2 cups all
purpose flour, 2 tsp. cinnamon, 3 cups old fashioned oats, 1/2 cup dried chopped apples.

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, cinnamon and
baking soda. Gradually add to creamed mixture and mix well. Fold in oat and apples. Drop by rounded
tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes. Let stand for 1
minute before removing to wire racks.


Chocolate Chip Peanut Butter Swirl Cookies:

1 cup flour, 2/3 tsp. baking soda and salt, 2/3 cup shortening and peanut butter, 1/2 cup brown sugar and
white sugar, 1 egg, 2 tsp. vanilla, 1/3 cup semi sweet chocolate chips, 1/3 cup milk chocolate chips melted.

Preheat oven to 350 degrees. Sift flours and mix with baking soda and salt. set aside. Cream pb butter and
shortening with sugars. Add egg and vanilla, mixing thouroughly. Gradually stir in flour mixture (dont over
mix). take 1/3 of batter and mix with melted chocolate
add to remaining batter and stir in slightly (to create marble effect.). stir in chocloate chips. drop by
tblsp-fulls on to ungreased cookie sheets. bake for 12-15 minutes. Let cool slightly before removing to rack.


Chocolate Cookies:

12 ounces semi sweet chocolate chips, 1/4 cup butter, 14 ounces sweetened condensed milk, 1 cup flour, 1
tsp. baking powder.

Preheat oven to 350. In a saucepan over low heat, melt the chocolate chips and butter; stir until smooth.
Remove from heat and stir in sweetened condensed milk. Combine flour and baking powder, and gradually
stir into the chocolate mixture; stir until well-combined. Drop by teaspoons on to ungreased cookie sheets.
Bake at 350 for 8-10 minutes. Do not overbake.


Chocolate Cookies with Chocolate Covered Raisins:

1 1/4 cups all purpose flour, 1 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, 8 Tbs. unsalted butter, 6
ounces bittersweet chocolate finely chopped, 2 large eggs, 1 egg yolk, 1 cup firmly packed light brown
sugar, 2 tsp. pure vanilla extract, 10 ounces chocolate covered raisins.

Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl. Melt the butter in a
saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet
chocolate, set aside until melted. Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl
then slowly whisk in melted chocolate mixture. Stir in the flour mixture to make a loose dough. Don't over
work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm,
about 2 hours.  Alternate Method for Food Processor owners: Melt butter in micro. Finely chop chocolate in
food processor with metal blade. Pour in warm melted butter and process till smooth. Add vanilla, brown
sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend. Whisk together flour, baking soda
baking powder and salt add to chocolate mixture and pulse to blend. Remove dough and  fold in chocolate
covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 350
degrees F. Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2
ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake
about 13 to 15 minutes. Cool on a rack.


Chocolate Chip Cookies:

1c. + 2Tbs. sifted flour, 1/2tsp. baking soda, 1/2tsp. salt, 1/2c. shortening, 6Tbs. brown sugar, 1/2tsp. vanilla,
1/4tsp. water, 1 egg, 6oz. chocolate chips, 1/2c. chopped walnuts (if desired).

Preheat oven to 375 degrees. Sift together flour, baking soda and salt. Set aside. Blend shortening, brown
sugar, vanilla and water. Beat in egg. Add flour mixture, mix well. Stir in chocolate chips and nuts (if using).
Drop well rounded half teaspoons on greased cookie sheets. Bake for 10-12 minutes. Makes 50 cookies.


Chocolate Chip Cookie Pops:

1 2/3 cup all purpose flour, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup softened margarine, 3/4 cup sugar, 3/4 cup
brown sugar, 2 tsp. vanilla, 2 eggs, 2 cups chocolate peanut butter or butterscotch chips, 2 cups oats, 1 cup
raisins, 24 wooden sticks, 1 (16 ounce) container vanilla frosting, candy sprinkles.

Preheat oven to 325 degrees. In a small bowl add flour,baking soda and salt and set aside. Combine
butter,sugar,brown sugar,and vanilla in a large bowl, mix until creamed. Add eggs, one at a time. Mixing well
after each one is added. Add in flour slowly and mix until ingredients are combined.
Dont over mix batter. With a large wooden spoon, stir in chocolate chips, raisins and oats. Level dough in
1/4 cup measure and drop onto ungreased baking sheet 3 inches apart. Shape into rounded mounds. Stick
the wooden stick into the cookie to make it look like a sucker. Bake for 14 to 18 minutes or until golden.
Remove from oven and let cool on baking sheet for 2 minutes. Transfer to wire rack to let cool. Once cookie
is completely cooled, you can frost the cookie.
**Decorating tips: Divide frosting and add a couple of drops of food coloring to batches to make it different
colors. Frost them yellow and add add colored icing to make happy faces. For a bake sale or to make dress
them up a bit, place them in pop baggies (can be purchased at craft stores) and tie a wrapping ribbon over
the plastic and the stick.


Chocolate Dipped Peanut Butter Cookies:

1 cup creamy peanut butter, 1/2 cup sugar, 1 egg, 4 semi sweet chocolate baking squares melted, 1/2 cup
finely chopped roasted peanuts.

Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes.
Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a
criss cross pattern with a fork. Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from
cookie sheet to a wire rack; cool completely. Dip each end of the cookie into melted chocolate, shakinig off
the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been
placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy! Note: To melt chocolate using
microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after
1 minute. Stir until chocolate is completely melted.


Chocolate Peanut Butter Double Chip Cookies:

1 1/2 cups flour, 1/2 cup unsweetened cocoa powder, 3/4 tsp. baking soda, 1 cup softened butter, 1 cup
sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 large egg yolk, 2 tsp. vanilla, 1 (10 ounce) package
peanut butter chips, 1 1/4 cups semi sweet chocolate chips.

Set oven to 350°. Set oven rack to middle position. Prepare a lightly greased baking sheet. In a bowl sift
together flour, cocoa, baking soda and salt. In another bowl with an electric mixer beat together butter and
both sugars until light and fluffy. Beat in egg and egg yolk and vanilla until well combined. Beat in flour
mixture just until combined. Stir in both chips. If desired you can refrigerate the dough until ready to bake.
Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet. Bake for 10-12 minutes, or
until cookies are just set and begin to crack on top. Cool cookies on sheets for 1 minute and then transfer
to racks to cool completely.


Chocolate Snowflakes:

1 cup flour, 1/4 tsp. salt, 1/4 cup butter, 2 eggs, 1 cup nuts finely chopped, 1 tsp. baking powder, 2 ounces
unsweetened chocolate squares, 1 cup sugar, 1 tsp. vanilla, powdered sugar.

Heat oven to 350 degrees. Sift flour, baking powder and salt; set aside. In a small saucepan melt butter and
chocolate over low heat, stirring often. Add sugar and transfer to a mixing bowl. Add eggs one at a time,
beating well after each. Add vanilla. Add flour mixture and nuts blending well. Roll into small balls, then rolls
the balls into the powdered sugar, covering all sides well. Place 2 inches apart on a greased cookie sheet.
Bake for approximately 10 minutes. Watch carefully as they can burn easily. Makes approximately 7-8 dozen.


Cinnamon Surprise Cookies:

2 1/2 cups flour, 1 tsp. baking soda, 1/2 tsp. cinnamon, 1 cup butter softened, 1/4 cup sugar, 3/4 cup brown
sugar, 1 (3 1/2 ounce) package butterscotch pudding mix, 1 tsp. vanilla, 2 eggs, 1 (12 ounce) package
cinnamon baking chips, 1 cup chopped nuts.
Topping: 1/2 cup sugar, 1 tsp. cinnamon.

Mix flour with baking soda and cinnamon. Set aside. Combine butter, the sugars, pudding mix, and vanilla in
a large mixer bowl; beat until smooth and creamy. Beat in eggs one at a time. Gradually add flour mixture;
then stir in morsels and nuts. (Batter will be stiff.). Roll 1 tablespoon dough for each cookie and roll in the
sugar/ cinnamon topping mixture. Bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes.