Cookie Recipes

Applesauce Cookies

1 cup sugar
1/2 cup shortening
1 egg
1 1/2 cup unsweetened applesauce
2 tsp baking soda
2 1/4 cups flour
1/2 tsp ground cloves
1 tsp cinnamon
1/2 tsp salt
1 cup raisins
1/2 cup nuts

Cream together sugar, shortening and eggs; add applesauce in which soda has been dissolved. Sift in flour, spices and salt; add raisins and nuts. Drop several inches apart onto greased baking sheet. Bake at 300F for about 15 minutes. Yield: 30 cookies. Enjoy!

Applesauce Walnut Oatmeal Drop Cookies

1/4 c brown sugar
1/4 c white sugar
3/4 c natural unsweetened applesauce
1 c sifted all purpose flour
1 tsp baking powder
1/2 tsp salt
1 c rolled oats
1/2 c walnuts (or you can use raisins instead)
1/2 tsp. cinnamon

Mix sugars and add applesauce. Sift together dry ingrediants and stir in. Add oats cinnamon and, walnuts. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees about 10 minutes.

1 egg
1 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 cup flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut, flaked
1 cup raisins

Spray an 8-inch square pan with cooking spray. In a mixing bowl stir together the egg, sugar, and vanilla. (Do not beat). Quickly add the flour, baking soda, and salt. Stir to mix well. Blend in the coconut and raisins. Spread the mixture into the prepared pan. Bake at 350-degrees for 18 to 20 minutes. The cookies will be soft in the center. Makes: 16 squares or 32 cookies.

Candy Bar Cookies

4 large egg -- lightly beaten
2 cups sugar
3/4 cup butter -- melted
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/3 cup cocoa
4 2.7 oz snickers bars -- coarsely chopped
3 1.55 oz hersheys milk chocolate bars -- finely chopped

Combine eggs, sugar butter and vanilla in a large bowl. Combine flour ,baking powder and cocoa. Stir into sugar mixture. Fold in Snickers bars. Spoon into greased and floured 13x9"pan. Sprinkle with chopped milk chocolate bars. Bake 350 degrees for 32 minutes.

Chocolate Mint Sandwich Cookies

2/3 c Shortening (1/3 of which May be butter or margarine)
1 c Sugar
1 Beaten egg
2 c Sifted flour
1 ts Baking powder
1/2 ts Soda
1/2 ts Salt
3/4 c Cocoa
1/4 c Milk
1/2 ts Vanilla

Cream the shortening with the sugar, add the beaten egg. Sift dry ingredients together and add alternately with the milk and flavoring. Chill the dough well and form into 2 long rolls. Cut into slices about 1/8 inch in thickness. Bake on greased cookie sheet at 325 degrees for about 10 to 12 minutes.

When cool put together in pairs with the following filling: Filling: 2 cups powdered sugar 1/4 teaspoon mint flavoring and a few drops green food coloring. Cream enough to handle for spreading.

3/4 cup slivered almonds
1/3 cup instant coffee powder
2 tablespoons hot water
2 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/4 cups white sugar
1 teaspoon vanilla extract
2 cups chocolate chips
2 eggs

1 Preheat oven to 350 degrees F (175 degrees C).
2 Toast almonds in oven for 10 minutes or until brown.
3 Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
4 Beat butter and sugar in an electric mixture at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
5 Fold chocolate chips and almonds into the dough. Drop dough by teaspoon onto an ungreased cookie sheet, 3 inches apart.
6 Bake for 10 minutes.
Makes 4 dozen

1 can vanilla or cream cheese frosting
1 1/2 cup peanut butter
1/4 cup flour
1 egg
1 1/2 cup chopped nuts (optional)

Grease a long jelly roll pan. Combine the frosting, peanut butter, flour, and egg at low speed until blended (can mix by hand). Stir in nuts if desired and press into pan. Bake at 325 for 15-20 minutes.

1 cup flour
3 tablespoons cornstarch
1/4 tsp salt
1/3 cup brown sugar
1/2 cup unsalted butter
2 ounces (1/2 c.) almonds
2 ounces (1/2 c.) English toffee
sugar for cookie tops

Mix the flour, cornstarch, salt, and brown sugar in a food processor. Add the butter and mix until it resembles a fine meal. Add the almonds and toffee and process until finely ground. Roll out between 2 sheets of waxed paper to 1/4" thick and cut into decorative shapes with cookie cutter or pastry roller.

Pour sugar on a plate, press cookies in the sugar on one side only. Bake cookies sugar-side up on baking sheet at 350 degrees for 18-20 minutes or until slightly browned. Makes 4 dozen cookies. Cool thoroughly before packaging.

3 cups chopped dried figs
2/3 cup raisins
2/3 cup candied cherries, chopped
1 tbs honey
2 tbs dry sherry
1 tbs lemon juice
1 pinch salt
2 1/2 cups chopped walnuts
1 cup unsalted butter
1/2 tsp ground cloves
1/2 cup super fine sugar
1/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1 egg

In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight. Soften the butter or margarine to room temperature and cream together with cloves, and white and dark sugars until smooth. Add egg and mix well. Mix together the flour and salt and slowly add to butter mixture. Do not overmix. Blend in the fruit and nut mixture. Chill dough until stiff enough to handle. Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and cover. Place dough in freezer for at least an hour. Preheat oven to 350F. Cut logs into thin rounds and place on cookie sheet. Leave 1 inch between slices. Bake 10 to 13 minutes or until golden brown.

Hershey Kiss Treats

1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses

In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks around edge. Makes 48 cookies.

Hershey's Cocoa No-Bake Cookies

2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 stick butter
1 teaspoon vanilla
1/2 cup peanut butter
1/4 teaspoon salt
3 cups quick oats

Combine the sugar, milk, cocoa and butter in saucepan. Cook over medium to high heat until mixture boils 1 1/2 minutes, stirring constantly.

Remove from heat and add vanilla, peanut butter, salt and stir quickly. Add oats and stir together. Will be stiff. Drop by tablespoon onto waxed paper. Let dry. Makes about 2 dozen.

For PB no-bake cookies, simply don't add the cocoa!

2 1/2 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 tsp vanilla
2 egg yolks
1 tbs nutmeg

Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1" apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Neiman Marcus Cookies

(Recipe may be halved)
2 cups butter
24 oz.chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar" (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.

2. Add quick cooking oats, peanut butter, and vanilla mix well.

3. Working quickly drop by teaspoonfuls onto waxed paper and let cool.

Thanks to Rachel for this recipe!

1/2 cup peanut butter
1/4 cup honey
1/2 teaspoon vanilla
2-3 cups of crispy rice cereal

Combine the peanut butter, honey, and vanilla. Stir in enough cereal to make balls. (Hint: Moisten your hands before rolling the mixture into balls.)Place the balls on waxed paper (or on cereal liner bags) and chill.

Peanut-Butterscotch Bites

3 cups Rice Krispies
1 cup Butterscotch Chips
1/2 cup smooth peanut butter

Combine butterscotch chips and peanut butter in a 3-quart saucepan. Cook over low heat, stirring constantly until smooth. Remove from heat and stir in cereal, mixing until well coated. Press firmly into 8X8 pan coated with cooking spray. Chill until firm. Store in airtight container.

Note: I melted mine in the microwave.

Pudding Mix Chocolate Chip Cookies Recipe

Submitted by Donna

2 1/4 cups unsifted all-purpose flour
1 tsp. baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tsp. vanilla
1 pkg. (4-serving size) vanilla flavor instant pudding and pie filling
2 eggs
1 pkg. (12-oz.) chocolate chips
1 cup chopped nuts (optional)*

Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop by rounded measuring teaspoonfuls, about 2" apart, onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.

*NOTE: I find that these cookies lack substance without the nuts. You can substitute rolled oats for the nuts if you wish, but do use SOMETHING! Also, you can make these cookies using chocolate instant pudding for some real chocolate-y cookies.

Thanks to Rachel for this cookie recipe!

1 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal
1/2 cup nuts (optional)

Cream shortening and sugars. Add eggs and vanilla. Sift flour, baking soda, and salt and add to the egg mixture. Stir in oatmeal and nuts. Fix in rolls to chill. Slice and bake at 375 for about 10 to 15 minutes or until lightly browned.

2 C. all-purpose flour
1 t. baking soda
1 t. salt
3/4 C. butter, softened
1 C. granulated sugar
1/2 C. firmly packed dark brown sugar
1 T. vanilla
2 eggs
1/2 C. sour cream
1 C. raisins
1 C. coarsely chopped toasted walnuts (see note)
12 oz. bittersweet bar chocolate, chopped into 1/4-inch or smaller pieces

Position 2 racks near the center of the oven and preheat the oven to 375° F. Line 2 baking sheets with parchment paper or foil. Sift together the flour, baking soda and salt into a medium bowl. Set aside. In the bowl of an electric mixer, using the paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the sour cream, mixing until blended. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the raisins, nuts and chopped chocolate. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake 2 sheets at a time, 12 to 15 minutes, until golden brown. Switch positions of the sheets halfway through baking so that the cookies brown evenly. Transfer the cookies to wire racks and cool completely. Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Or, spread on baking sheet and bake in 375° F. oven for 5 to 8 minutes or until brown. Makes about 60 cookies.

1 c. soft butter or margarine
1 c. sugar
1 egg
2 tsp. vanilla
1/4 cup evaporated milk
3 cups flour

Preheat oven to 400 F.

Mix together the butter and sugar until light and fluffy. Add the egg, vanilla, and milk, mixing thoroughly. Stir in the flour, mixing well.

Fill the cookie press with the dough and form cookies on a cold and ungreased cookie sheet. Bake on an oven rack slightly above the center of the oven for about 8 minutes or until light brown. Remove from cooky pan at once.

Yields about 5 dozen cookies.


Helpful Hints: When making pressed cookies, hold the press upright, and force out the dough until it appears at the edge of the mold--then lift the press away. The dough should be pliable. If too warm, chill dough slightly. (It will crumble if it is too cold.)

3/4 - cup butter, softened
1/2 - cup sugar
1 - Egg yolk
1-1/2 - cups all-purpose flour
2 - Tablespoons raspberry or strawberry preserves
Confectioners' sugar, optional

In a large mixing bowl, cream butter and sugar. Add egg yolk; mix well. Stir in flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until well mixed. Roll into 1-inch balls. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. Bake at 350F for 13-15 min. or until edges are lightly browned. Remove from oven and place on wire racks. Dust warm cookies with confectioners' sugar if desired. Cool. Yields: 2 Dozen

4 eggs
2/3 cup granulated sugar
1/2 vanilla bean
1 cup sifted flour

Butter as many cookie sheets as you have. Do not use black bakeware. In a saucepan, beat eggs, sugar and vanilla bean, which has been split, scraped, and added to mixture — pod, seeds and all, just until blended well. Set saucepan over low heat. Beat and heat eggs, sugar and vanilla bean just until past lukewarm. The eggs will begin to thicken slightly. When they do, remove pan from heat and keep beating to cool the mixture somewhat. With a large rubber spatula, fold in the flour until no lumps remain. Drop batter by teaspoonsful onto buttered baking sheets, using the back of the spoon to spread to about 1 1/2 inch diameter. Set cookie sheets aside at room temperature for 3 hours. Preheat oven to 275 degrees F. Bake cookies about 12 minutes, or until 1/8-inch circle around the edges browns. Cool on racks. Makes 4 dozen.