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Cookies are one of the most common treats nowadays. Whether you baked them with your mother when you were a kid, or bake some with your kids today, it's always the same delight. And they taste delicious each time!
Oatmeal chocolate chip cookies.
(Our favorite and best recommendation!)
(Yields 75.)
Ingredients:
2 cups of granulated sugar.
1 pound (2 cups) of butter.
4 eggs.
1 teaspoon of salt.
2 teaspoons of baking powder.
2 teaspoons of baking soda.
2 teaspoons of vanilla.
4 cups of flour.
5 cups of quick-cooking oatmeal.
16 ounces of semi-sweet chocolate chips.
3 cups of walnuts (or substitute with raisins).
Preparation:
1. Cream the sugars and butter. Add the eggs and beat well.
2. Add the salt, baking powder, baking soda, and vanilla and mix.
3. Stir in the flour and oatmeal.
4. Add the chocolate and nuts.
5. Mold the dough into golf ball size rounds. Press down lightly.
6. Bake at 400F for 6 to 8 minutes. Do not overbake or underbake.
7. Let cool before removing from baking sheet.
Chocolate crinkle cookies.
Ingredients: -
1 (18.25 ounce) package of devil's food cake mix.
1/2 cup of butter flavored shortening.
1 tablespoon of water.
2 eggs.
1 cup of sugar.
Preparation:
1. Preheat the oven to 375 F. Grease the cookie sheets.
2. In a medium bowl, beat together the shortening, water, and eggs.
3. Add the cake mix, and mix until smooth.
4. Roll the dough into 1 inch balls, and roll in the sugar. Place each ball 2 inches apart on the cookie sheets.
5. Bake for 10 minutes and cool on racks.
Ingredients:
-
1 (18.25 ounce) package of lemon cake mix.
1 cup of crisp rice cereal.
1/2 cup of butter, melted.
1 egg.
Preparation:
1. Preheat the oven to 350 F.
2. In a medium bowl, combine the cake mix and the cereal.
3. Stir in the egg and melted butter until mixed.
4. Roll into firm 1 inch balls and place them 2 inches apart on an ungreased cookie sheet.
5. Bake for 10 to 12 minutes.
6. Cool for 1 minute on the baking sheets before putting on racks to cool completely.
Cream cheese cookies.
(Makes about 2 dozen.)
Ingredients:
-
3 ounces of cream cheese, softened.
1/2 cup of butter.
1 cup of all-purpose flour.
Raspberry or strawberry preserves.
Preparation:
1. Combine the cream cheese, butter and flour and blend completely. Chill.
2. Roll out the dough, half at a time, to about 1/4 inch thick. Cut into small rounds or other dainty shapes.
3. Make a small depression in the center of each cookie and place 1/2 teaspoon of preserves.
4. Bake on an ungreased cookie sheet at 350 degrees for about 20 minutes.
5. Cool, and dust with sugar if desired.
