M & M Chocolate Chip Cookies

1 c. margarine 3 eggs
1 c. shortening 3 tsp vanilla
1 c. sugar 1 1/2 tsp. salt
1 c. brown sugar 1 1/2 tsp. soda
1 lg. package instant vanilla pudding
1/2 pkg. chocolate chips
3/4 pkg. white chocolate chips
3/4 lg. package M&M's

Bake @ 375 degrees for 8-10 minutes.

Hmmm... missing the flour. I will come back and add.

Oatmeal Coconut Chocolate Chip Cookies

1 1/4 cups salted butter at room temperature
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 heaping cups uncooked oats
12 oz bag semi-sweet chocolate chips
1 cup walnuts, chopped
1 cup shredded coconut


Preheat oven to 375. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir together in separate bowl flour, baking soda, salt and spices. Add to creamed mixture a little at a time, mixing well. Stir in oats. Fold in nuts, chocolate chips and coconut. Spoon cookies on ungreased cookie sheets. Bake 10-12 minutes. Cool on cookie sheet for 5 minutes.

Perfect Oatmeal Chocolate Chip Cookies

Perfect Oatmeal Chocolate Chip Cookies
1 cup oatmeal (not quick)
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt

1 cup butter, room temperature
1 1/4 cup light brown sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoons vanilla
1 cup coconut
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

CHOCOLATE CRINKLE COOKIES -- Grandma Wilson

4 sq Unsweetened Chocolate
1/2 c Oil [I substitute Butter!]
2 c Sugar
1/2 t Salt
4 Eggs
2 t Vanilla
2 c Flour
2 t Baking Powder

Mix oil (butter!), chocolate and sugar
Blend in one egg at a time until well mixed
Add vanilla
Stir in Salt, Flour and Baking Powder
Chill overnight

Roll balls in Powdered Sugar
Place on ungreased cookie sheet

Bake at 350 for 10-12 minutes.

"MRS FIELD'S" CHOCOLATE CHIP COOKIES -- Alternate Oatmeal Raisin Cookies

CREAM:
2 c Butter (1 lb)
2 c Sugar
2 s Brown Sugar

ADD:
4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal (Process oats in blender until coarse powder)
1 t Salt
2 t Baking Powder (for softer cookies, use less Baking Powder)
2 t Soda

ADD:
24 oz Milk Chocolate Chips (recipe calls for Guittard brand)
3 c Pecans

Place golf-ball size balls on ungreased cookie sheet. [I use small ice cream scoop]
Bake at 350 for 14-15 minutes. Makes 112 Cookies.


Note that this is a large recipe -- I usually cut it half.

ALTERNATE: Replace choco chips with 2 c raisins -- makes my favorite Oatmeal/Raisin Cookie.

FRUIT BARS

When I was young, my Grandma Wilson (Leona) lived on South Temple just four doors down from Backer's Bakery. Often, we would walk over for a treat, and Grandma usually ordered their Fruit Bars. Here we are forty some years later, I've found a recipe that takes me back to my childhood -- it's pretty dang close to what I remember!

INGREDIENTS:

2 c Sugar
3/4 c Butter
3 Eggs
1/2 c Honey
3 T Molasses
4-1/2 c Flour
1 t Salt
2 t Soda
2 T Cinnamon
3/4 c Coconut
1-1/4 c Chopped Dates
1 c Raisins
1 c Chopped Walnuts [I don't add Walnuts]
1/2 c Rolled Oats


INSTRUCTIONS:

Cream sugar and butter. Beat in Eggs.
Stir in Honey and Molasses.
Sift dry ingredients and add slowly along with remaining ingredients.
Knead with hands to blend ingredients. [I use my 7 quart KitchenAid Mixer, but it's a very thick stiff dough]
Add a little water if the mixture is too dry.
Use ice cream scoop to place balls of dough across a greased cookie sheet.
Flatten dough uniformly across the cookie sheet.
Bake at 375 for 17-18 minutes or until golden brown. Toothpick test: slightly sticky
Cut with a pizza cutter while still warm -- I typically cut squares 1x1 or 2x2 etc.
Glaze with frosting.


FROSTING GLAZE:

1/2 c Sugar
1/4 c Water
1T White Corn Syrup
1-1/2 c Powdered Sugar

In a small sauce pan, stir together sugar, water and corn syrup.
Cook over medium heat, stirring constantly until mixture boils.
Remove from heat and cool for 5 minutes.
Gradually stir in powdered sugar beating until smooth after each addition.
Mixture should ahve a syrupy consistency.

Makes 3 dozen large or 6 dozen small bars.

[Thank you Naborhood Bakery, Gardner Village!]

Homemade Oreo Cookies

Cookies:
2 boxes devil's food cake mix
4 eggs
1 cup shortening

1. Preheat oven to 350 degrees. Mix together (batter will be stiff). Drop cookies on an ungreased cookie shhet and bake for 8 minutes. Let set on cookie cheet to cool before moving to rack.

Icing:
2 2/3 cup powdered sugar
8 oz cream cheese

1. Ice cookies and put two together like a sandwich.

Sour Cream Chocolate Chip Cookies

1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 tsp baking powder
11 oz package chocolate chips
1/2 cup shortening or 1 square margarine
1 cup sugar
1/2 cup sour cream
1 1/2 tsp baking soda
3 1/2 cups flour

1. Preheat oven to 350 degrees. Cream sugar, shortening, and eggs.

2. Add sour cream and vanilla. Add all dry ingredients and mix. Add chocolate chips. Bake for 10 minutes.

Oatmeal Toffee Cookies

These are so awesome!! Michael loves them.

Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
1 cup MOUNDS Sweetened Coconut Flakes(optional)
Directions:
1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies

Grandma Wilson Chocolate Chip Cookies

This is Grandma Cornelia's recipe and they are so good.
2 C. sugars
1 C. brown sugar
1 1/2 C. shortening
4 eggs
4 C. flour 2 t. vanilla
2 t. salt
2 t. baking soda
1 C. chocolate chips

Mix sugars and shortening. Add eggs and remaining ingredients. Mix well and cook for 8-10 minutes at 350 degrees

Peanut Butter Temptations

• 1/2 C. butter
• 1/2 C. white sugar
• 1/2 C. packed brown sugar
• 1 egg
• 1/2 t. vanilla extract
• 1 1/4 C. flour
• 3/4 t. baking soda
• 1/2 t. salt
• 36 miniature chocolate covered peanut butter cups, unwrapped.

1. Preheat oven to 375 degrees. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.

2. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Buzz's Chocolate Chip Cookies

• 1 cup shortening
• 1 cup butter (at room temperature)
• 1 ½ cups sugar
• 1 ½ cups brown sugar
• 3 eggs
• 3 tsp vanilla
• 1 ½ tsp baking soda
• 1 ½ tsp salt
• 4 ½ - 5 ½ cups flour
• 1 bag milk chocolate chips

1. Preheat oven to 350 degrees. Cream together shortening, butter, sugar, brown sugar. In separate container, beat eggs and vanilla together and pour into mixing bowl. Add baking soda and salt, mix well. Add flour, mix well. Mix in chocolate chips.

2. Bake for 10-12 minutes. Do not over bake.

Peanut Butter Cookies -Easy

• 1 box yellow cake mix
• 1 cup peanut butter
• 1/2 cup oil
• 1 egg (or egg substitute)
• 2 Tbsp. water

1. Mix all ingredients well. Form 1 1/2" balls and criss-cross with fork on a non-stick pan. Bake at 350 degrees 8-10 minutes.

Judith's Pumpkin Cookies

• 1 ½ cups vegetable oil
• 3 ¾ cup sugar
• 3 eggs
• 1 29 oz can pumpkin
• 1 bag chocolate chips
• 6 ½ cup flour
• 2 ½ tsp baking powder
• 2 ½ tsp vanilla
• 1 ¼ tsp nutmeg
• 2 ½ tsp baking soda
• 1 ¼ tsp salt

1. Preheat oven to 375 degrees. Cream wet ingredients in large bowl. Mix dry ingredients. Combine all ingredients together. Bake for 10-15 minutes.

Pat Nelson's Butter-Cream Icing

• 5 cups powdered sugar
• ½ cup butter
• 1/3 cup heavy whipping cream
• 1 ½ tsp vanilla

Pat Nelson's Sugar Cookies

• 1 cup margarine
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 cup sour cream
• 5 cups flour
• 2 tsp baking powder
• 1 ½ tsp salt
• 1 tsp soda

1. Preheat oven to 350 degrees. Cream wet ingredients. Mix dry ingredients. Combine wet and dry ingredients and chill overnight or at least 1-2 hours.

2. Roll onto floured surface and cut into shapes. Bake for 8-10 minutes. Frost with Pat Nelson’s butter-cream icing.

Glossy Sugar Cookie Icing

This glossy sugar cookie icing is more firm than a typical frosting, but works well for more detailed cookie decorating.

• 1 cup confectioners sugar
• 2 teaspoon milk
• 2 teaspoon light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

1. In small bowl, stir together confectioners sugar and milk until smooth. Beat corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more syrup.

2. Divide into separate bowls, and add food colorings to desired intensity.

1 dozen cookies worth

Cake Mix, Fudge Crinkles

These cookies are not as good as Grandma Wilson's made from scratch crinkles, but none the less, the are quick, easy and delicious.

• 1 (18 1/4 ounce) box devil's food cake mix
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners sugar

1. Preheat oven to 350 degrees. Stir (by hand) dry cake mix, oil and eggs in large bowl until dough forms.

2. Dust hands with confectioners sugar and shape dough into 1" balls.

3. Roll balls into confectioners sugar and place 2 inches part on un-greased cookie sheets.

4. Bake 8-10 minutes or until center is just set.

5. Remove from pans after a minute or so and cool on wire racks.

Oatmeal Raisin Cookies

These are the best oatmeal cookies, they are soft and chewy. They are a big hit with our family.

Whisk together and set aside:

• 2 C. flour
• 1 t. baking soda
• 1 t. baking powder
• 1 t. kosher salt

Cream:

• 1 C. unsalted butter, soften (room temperature)
• 1 C. sugar
• 1 C. dark brown sugar, firmly packed
• 2 large eggs
• 2 t. vanilla

Then stir in:

• 3 C. oats (not instant)
• 1 1/2 C. raisins

1. Preheat oven to 350 degrees F. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible (over mixing develops the gluten, making a tough cookie). Now add the oats and raisins; stir to incorporate.
Drop cookies on a greased cookie sheet 2 inches apart.

2. Bake 11-13 until golden brown, but still moist beneath crack on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Haystack Cookies

This is a recipe my mother made for us as kids, it is one of my favorites.

• 1 C. butterscotch chips
• 1/2 C. peanut butter
• 2 C. miniature marshmallows
• 2 C. Chow Mein noodles

1. Melt butterscotch chips in a double boiler. Mix in peanut butter; then remove from heat. Mix in marshmallows and noodles. Spoon in clumps onto wax paper to harden.