Cookie Time!

Try allrecipes.com for some great recipes.  I subscribe to the Cookie Countdown newsletter and get a new recipe daily. ~ Angie

Hi Misty, here are our favorites – 

Five-Chip Cookies Recipe

Ingredients

• 1 cup butter, softened
• 1 cup peanut butter
• 1 cup sugar
• 2/3 cup packed brown sugar
• 2 eggs
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2/3 cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, white baking chips and butterscotch chips

Directions

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4-1/2 dozen.

Note: I make these with soft white wheat instead of all-purpose flour.

MINNESOTA MUNCHERS

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder 
1/4 tsp salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans

Preheat oven to 350°. Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely. 

optional: add 1/2 – 1 tsp cinnamon to the recipe.

oh gosh those look yummy!  I’m going to make them too!  For hubby and one son.  Then play with the recipe and try them gluten free for myself and other son!  I’ll let you know (and post on penny-wise if they come out good)!

Thanks to both of you!

oh bookworm… by the way, I still use your fudge recipe that you shared was it last year?  It’s fantastic!

Yes, I posted it a while back but can easily post it again.  This is my mother’s no-fail recipe.  We’ve done ten batches this week so far, lol.

IN a large microwave-safe bowl (if you have a very large measuring cup, at least 6 cups, it helps) put 1 stick butter or margarine, 2 1/2 cups sugar, and not quite six ounces of evaporated milk. Cook on high for 6 1/2 minutes, then stir, then cook for another 3 1/2 minutes. Then pour into a large bowl with 1 container marshmallow creme, 1 package chocolate chips (can also use peanut butter chips or whatever flavor you want) and 1 tsp vanilla. Beat together until smooth, then pour into a 9×9 pan and chill.
Variations: peanut butter chips work very well. So do mint chocolate chips. Vanilla and butterscotch chips make the fudge softer; I’ve tried lessening the milk but it didn’t help much. Hershey’s used to make a fantastic raspberry flavored chocolate chip but I haven’t been able to find them for two years–that was the BEST! I made a bunch of milk chips and dark chocolate chip batches this year because I got those on sale for $1.10. Sometimes I add coconut to the batter, then substitute coconut extract for the vanilla.
For ease: I usually line my pans with buttered foil, then all I have to do to get it out is pull on the foil, peel it off, and cut with a large pizza cutter. And if you have the chips and marshmallow creme waiting in a bowl and pour the boiling syrup over that, it all melts and mixes up better. If you get the kids and an assembly line going, it’s possible to do 5 or so batches in an hour. 🙂

This topic is making me hungry! I use 1/2 wheat flour with these, so a little healthier and also still yummy:) Here’s our favorites (all quick and easy recipes):

1)M&M BARS 

Crust

2 c. oatmeal

1 1/2 sticks butter, melted

1 1/2 c. flour

1 c. brown sugar

1 tsp. soda

1 tsp. salt 

Filling

1/2# red and green M&M’s  (need another 1/2# for topping)

1 can sweetened condensed milk

1 T. oil 

Mix crust ingredients.  Save 1 1/2 c. for topping. Grease 13×9″ pan.  Pat mixture into pan.  Bake 10 min. at 350.Heat oil in small pan. Mash 1/2# M&M’s into oil.  Take off heat, add milk.  Pour M&M mixture over crust. Top with remaining crumbs, then another 1/2# of M&M’s.  Bake 20 min. more at 350.   *I use 1/2 white flour and 1/2 whole wheat pastry flour, and turbinado raw cane sugar. 

2)Mini-Pretzel Twists

Inredients: mini pretzels/Hershey’s Hugs/Holiday M&M’s

Place Hugs on pretzels.  Heat in oven on low temp for a couple min., until slightly melted.  Place a red and green M&M on each hug.

3)Peanut Butter Kiss Cookies

The usual way:)  Peanut butter cookies with Hershey’s Kiss in center.

Blessings ,Gina

My girls made some easy and super yummy Pumpkin Cookies on Thanksgiving. Here’s the link:

http://6arrows.blogspot.com/2010/11/pumpkin-cookies-by-kylie-and-korinne.html

Oh, and another favorite!

Jam Thumpbrints

Prep Time: About 2 hours, including refrigeration and baking time

• 1 1/3 cup butter (not margarine)
• 3 cups flour
• 1 cup sugar
• 4 eggs, separated
• 2 teaspoons vanilla extract
• 2 cups finely chopped nuts (walnuts, pecans or almonds)
• 2/3 to 1 cup jam (raspberry and apricot are especially good)

Directions

1. Preheat oven to 375 degrees.
2. Beat butter with an electric mixer for 30 seconds. Add half the flour, the sugar, the yolks and the vanilla. Beat until thoroughly mixed, then beat in remaining flour. Cover and chill at least 1 hour.
3. Shape dough into 1-inch balls. Roll balls in egg whites, then nuts. Place 1 inch apart on nonstick or greased cookie sheet. Press in centers with your thumb and fill with jam.
4. Bake 10-12 minutes. Cookies will puff up a little but will not turn brown. When bottom edge just beings to brown, take them out and place on wire rack..