Cookies 4

Reese's Cookies:

2 cups all purpose flour, 1 tsp. baking soda, 3/4 cup softened butter, 1 cup sugar, 1/2 cup light brown sugar,
1 tsp. vanilla, 2 eggs, 1 2/3 cups peanut butter chips, 2/3 cup semi sweet chocolate chips.

Preheat oven to 350 degrees. Stir together flour and baking soda. In large bowl, beat butter, sugars and
vanilla until creamy. Add eggs, beating well. Gradually add flour mixture, beating well.
Stir in chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or
until lightly browned. Cool slightly then remove to wire rack to cool completely.


Reverse Chocolate Chip Cookies:

1 cup butter, 3/4 cup sugar, 3/4 cup brown sugar, 2 eggs, 2 Tbs. vanilla, 2 1/4 cups flour, 1/3 cup cocoa
powder, 1 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. salt, 2 cups white chocolate chips.

preheat oven at 350 degrees. Melt butter in microwave or in double boiler, pour into large bowl. Add sugars
and beat until desolved. While beating add eggs one at a time and add vanilla. When wet ingredients are
well mixed, add dry ingredients except chocolate chips in order listed. Fold in chocolate chips. Form with
your hands little pucks about 2inches in diameter using 1 oz of dough and place on parchemin paper lined
cookie sheet, do not overload cookie sheet. Bake for 12 minutes let cool on sheet for 3 mins then transfer
to wire rack.


Silver Palate Molasses Cookies:

12 Tbs. unsalted butter, 1 cup sugar, 1/4 cup molasses, 1 egg, 1 3/4 cup all purpose flour, 1/2 tsp. each of
ground cloves, ginger, salt and baking soda, 1 tsp. cinnamon.

Preheat your oven to 350 degrees. Melt the butter (I just put it in the microwave), and add sugar and
molasses. Lightly beat the egg (or use 1/4 cup eggbeaters) and add to the butter mixture, and blend well.
Sift the dry ingredients together, and add to the butter mixture(I use King Arthur Flour White Whole
Wheat--it has the same texture of all-purpose). It will look wet. Line a cookie sheet with foil. Drop the batter
by tablespoons onto the foil, 3 inches apart. Bake 8-10 minutes, until the cookes darken. Remove foil from
cookie sheet, and let the cookies cool on the foil.


S'more Sandwhich Cookies:

3/4 cup softened butter, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 egg, 2 Tbs. milk, 1 tsp. vanilla, 1 1/4
cups all purpose flour, 1 1/4 cups grahm cracker crumbs, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/8 tsp.
cinnamon, 12 ounces chocolate chips, 28 large marshmallows.

In a mixing bowl, cream butter and sugars. Beat in egg, milk and vanilla. Combine flour, graham cracker
crumbs, baking soda, salt and cinnamon; gradually add to creamed mixtrue. Stir in chocolate chips. Drop by
tablespoon 2 inches apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until golden
brown. Remove to wire racks to cool. Place 4 cookies bottom side up on a microwavable plate; top with
marshmallow. Microwave for about 15-20 seconds or until marshmallow begins to puff. (Do not overcook)
Top with another cookie.


Snickerdoodles:

3 3/4 cups all purpose flour, 1/2 tsp. baking soda, 1/2 tsp. cream of tartar, 1/2 tsp. salt, 1 cup butter softened,
2 cups sugar, 2 large eggs, 1/4 cup milk, 1 tsp. vanilla, cinnamon sugar mixture.

Preheat oven to 375°. Stir together flour, soda, cream of tartar and salt. Beat butter for 30 seconds. Add the
2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten
mixture, beating until well blended. Form dough into 1-inch (or larger) balls - dough will be sticky. Roll in
mixture of cinnamon and sugar. Place 2-inches apart on greased cooked sheet. Flatten slightly with bottom
of a glass. Bake at 375° for 8-10 minutes until light golden and just beginning to crack on top.


Soft Chewy Oatmeal Raisin Cookies:

1 cup soft butter, 1 cup brown sugar, 1 tsp. vanilla, 1 tsp. water, 1 1/2 cups flour, 1 tsp. baking powder, 1 tsp.
salt, 1/2 tsp. cinnamon, 2 eggs well beaten, 2 cups rolled oats, 1 cup raisins ( soak in hot water 15 minutes
squeeze out water).

Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats
and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets.
Bake @375 for 12 minutes. I always soak my raisins for baking this way the don't take any moisture from the
baking. Soak them for 15 minutes in the hottest tap water possible, squeeze out the excess water.