Colleen’s Chocolate Chip Cookies

Colleen s Chocolate Chip Cookies

Beat:

2/3 c. oil (I use safflower, but it doesn’t really matter)
2/3 c. butter
2 eggs
2 c. sugar (I use brown sugar only)
2 t. vanilla

Add:

3 c. flour (I use half white, half whole wheat)
1 t. baking soda
1 t. salt
1 c. oats

Fold in 2 c. chocolate chips, 1 c. chopped nuts, and 1 c. coconut (I use natural).

Bake at 350 for 8-9 minutes

Smucker’s Bars ~ posted by Holly in FL

They are bars…but, could be made into cookies. The baking time would be less, though. I would drop them by tablespoon onto a cookie sheet and use a fork to press down in a criss-cross pattern. I’ve made these bars and the are VERY good.

**Smucker’s Bars**

1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup margarine or butter
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 16-ounce jar natural peanut butter
2 cups oatmeal

In a small bowl, mix together flour, baking soda and salt, and set aside. In large bowl, cream butter, peanut butter and sugars. Beat in eggs and vanilla. Stir in flour mixture and oatmeal. Do not overbeat. Place mixture in an ungreased pan measuring 9×13.

Bake at 350 degrees for 15-20 minutes.

Pfreffernusse “Penny Cookies” ~ from Carole in DE (but don’t tell!)

OK, so it won’t be a family secret recipe after being posted on the web, and if my Aunt Marcia knew it I’d be axed from the family. Well, they don’t see us all anymore so it doesn’t really matter. Now, Nana supposedly used her thimble to punch out these cookies, but that is impossible. This recipe makes hundreds of these cookies. Grandpa liked Nana to add lots of black pepper to the recipe; Aunt Marcia left the black pepper out when she made it for little kids. We all like it with the pepper.

Pfreffernusse

2 cups dark corn syrup
2 cups sugar
2 cups shortening
1 cup coffee
1 tsp soda
1 tsp baking powder
1 tsp salt
2 tsp black pepper
2 tsp nutmeg
2 tsp ginger
2 tsp ground cloves

Mix together in LARGE bowl, add 14 cups of flour

Roll out in snake like rolls (a penny size in diameter) and cut in one inch pieces. Bake a 350 until brown, 12-15 minutes.

Store in coffee cans for 3 weeks for flavors to blend.

Date Balls/Fake Rice Krispy Treats ~ submitted by Needleroozer

I originally got this recipe from Shelly in Il, from the WTM boards.
She called them Date Balls, my kids call them Fake Rice Krispy Treats

1/2 cup butter (I use coconut butter)
1/2 cup sugar
1/2 pound chopped dates (foor processor works well)
1 beaten egg
1 TBSP milk (I use rice, almond, or coconut milk)
1 tsp vanilla
1/2 cup chopped nuts (or dried blueberries, coconut, maybe m & m’s if you can have them)
2 cups rice krispies
1/2 tsp salt
choice of coating (nuts, bits, coconut, etc.)

Cook butter, sugar and dates until boiling over low heat. Add beaten egg, milk, vanilla, and 1/2 tsp salt. Cook 2 minutes, cool. Add chopped nuts and cereal. Form into balls the size of a walnut. Makes 3 doz. Roll in nuts, coconut, melted chocolate or powdered sugar.

Gluten-Free Graham Crackers ~ posted by Arch At Home

1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup sweet rice flour
1/2 t XG or GG
1 t cinnamon
1/4 cup brown sugar
1/4 t baking soda
2 T milk or water
2 T oil
1 T honey
3/4 t vinager

In a large bowl, mix flours and dry ingredients. Stir into
flour mixture until it forms a ball. Add more water and/or oil as necessary.

Divide the dough into two pieces.

Roll out between two sheets of parchment or wax paper until very thin, trim edges (I found a pizza cutter to be priceless here), and transfer to cookie sheet. Use pizza cutter to cut dough into squares.

In a 350 oven, bake for 15 minutes or until crisp and lightly brown. Turn over and bake an additional 5 minutes. Test a cracker in the middle for crispness. If the outer ones are done, but the inner ones aren’t, remove the outer edges and return the rest to bake for 2-5 more minutes or until crispy.

Chocolate Graham Crackers
Add 1 sq. unsweetened baking chocolate, increase the brown sugar to 5 T, and reduce the cinnamon to 1/2 t.

Chocolate Orange Shortbread ~ Carole in DE

Today I plan to make a triple batch of these, or possibly even 6 batches. I need to make 10 in total, I believe. This is such a simple yet elegant crowd pleaser.

2 1/2 – 3 c cake flour
3/4 c icing sugar
1 TB grated orange zest
1 tsp ground ginger
1/2 tsp salt
1 1/2 c soft butter
4 1-inch squares of semi-sweet chocolate, chopped
1 tsp shortening

In a large bowl, combine flour, sugar, orange zest, ginger and salt. Cut butter in small peices and knead in with hands.

Let rest 10 min then toss back and forth between hands until it holds together like regular cookie dough.

Pat into 8″ round cake pans. Prick evenly with a fork.

Bake 40 min at 325 til golden brown. Immediately cut each pan into 16 wedges. Cool and remove from pans.

Melt chocolate and shortening, dip the wedges into the chocolate. If you dip them tip first, held at an angle, and leave the top undipped you’ll make an elegant slanted chocolate covering.

Store in fridge.

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To freeze, freeze before dipping. I’m going to try melting the shortening and chocolate in our crock pot since that will keep it warm and soft for the more than 300 of these I’ll be dipping.